A rustic oven-braised dish that slowly develops rich flavor and fall-apart tenderness.

—Recipes by Chef Steph

INGREDIENTS:

• 2 ½ lbs pork butt boneless
• 2 lbs kielbasa
• oil for the bottom of the pot
• 3 large onions diced
• 4 stalks celery diced
• 3 garlic cloves minced
• ¼ cup cup tomato paste
• 2 tsp fresh thyme
• 1 cup Cody Road Bourbon
• 1 large can diced tomatoes drained
• ½ lb cannellini beans soaked overnight and drained
• 1 cup maple syrup
• 2 cups chicken stock
• 4 slices bacon browned and diced
• 1 bay leaf
• 2 cups dried bread crumbs
• 3 tbsp chopped parsley
• ¼ cup butter melted

DIRECTIONS:

1. 1. Season the pork with salt and pepper and brown it on all sides in a
      cast iron pot.
   2. Remove the pork butt and brown the kielbasa.
   3. Add the onion and celery then the herbs and spices
   4. Stir in the tomatoes and the drained and rinsed beans.
   5. Nestle the pork back into the pot and add the stock and maple
      syrup.
   6. Cover and bake at 350° for about 4 hours until the pork is falling
      apart tender.
   7. In the last 30 minutes add the bourbon and bacon.
   8. Just before serving brown the crumbs in the butter with the parsley
      and top the pot with them.