INGREDIENTS
3 1/2 lb
Pork Shoulder Or Boston Butt Roast
1 tsp
Sea Salt
1 tsp
Pepper
1 tbsp
Extra Virgin Olive Oil
1 tbsp
Butter
16 oz
Pearl Onions, Peeled
10
whole Peeled Carrots, Sliced
2 tsp
Fresh Sage, Chopped
1 tsp
Dried Thyme
3 cloves
Garlic, Minced
5
stalks Celery, Sliced
3 tbsp
Brown Sugar
1/2 cup
Balsamic Vinegar
2 cups
Chicken Stock
1 1/2 cups
Water
1/2 cup
Corn Starch
2/3 cup
Water
Mashed Potatoes Or Cooked Egg Noodles For Serving