Sweet Wine-Braised Pork Shoulder

Soak the pork shoulder in a cup of sweet wine, madeira, or red wine, and let it marinate for five to six hours, turning it occasionally to ensure it absorbs well

No cooking time: remove the pork from the marinade and place it in a baking dish that has been lightly coated with oil, salt, thyme, onion, and carrot, all finely chopped

Put it in the oven

When it starts to brown, brush it with two tablespoons of sweet wine or madeira and two tablespoons of water

Repeat this process during cooking until the liquid is gone

Once done, remove the sauce and place it in a warm serving dish

A steamed vegetable, such as green beans or spinach, pairs well with the sweet wine-braised pork shoulder.