DRUNKEN PORK STEW

3 pounds boneless pork shoulder, cut into 1 inch chunks

Black pepper

4 TB Dijon mustard

Olive oil

1 large onion, diced

5 garlic cloves, minced

2 cups red wine

2 cups tomato juice

1/2 tsp ground cayenne pepper

1 tsp dried mediterranean oregano

1/2 tsp ground nutmeg

2 bay leaves

Kosher salt (only if necessary)

Cooked orzo or white rice

Adjust oven rack to lower-middle position and preheat oven to 275º F. Season meat generously with black pepper and toss with mustard to coat. Heat oil in Dutch oven over high heat until shimmering, add the meat in batches and sear it on all sides until well browned. Set the meat aside after browning each batch, reduce heat to medium, and add the onion to the pan. Sauté the onion until it starts to soften and becomes translucent. Add the garlic and continue to sauté until garlic becomes fragrant, being careful not to burn the garlic.

Return the browned pork and its accumulated juices back to the pan. Add the red wine, raise heat to medium-high and scrape browned bits from the bottom of the pan using a wooden spoon. Bring to a boil and simmer for 1 minute before adding the tomato juice, cayenne, oregano, nutmeg and bay leaves. Stir to combine.

Return to a boil. Cover and transfer to the oven to cook until fork-tender, about 4 hours. When meat is tender, remove from the oven, discard bay leaves, adjust salt and pepper. Serve immediately over orzo or rice.