Pork Shoulder and Sausage Casserole

Instructions

1. With the rack in the middle position, preheat the oven to 350°F (180°C).
2. In a Dutch oven over medium-high heat, brown the pork shoulder on all sides in 1 tbsp of the butter. Season with salt and pepper. Set aside on a plate.
3. Add the carrots, onion and celery to the pot. Continue to cook until the onion and celery are translucent. Sprinkle with the flour and mix to coat the vegetables well. Deglaze with the wine, scraping the bottom of the pot. Return the meat to the pot along with the broth, bay leaves and tomato. Bring to a boil. Cover and bake in the oven for 3 hours, turning the meat over halfway through cooking.
4. Remove the pot from the oven. Add the Morteau sausage to the pot. Cover and continue to bake for 30 minutes.
5. Meanwhile, in a non-stick skillet over medium-high heat, brown the Toulouse sausages in the remaining butter.
6. Remove the pot from the oven. Flip the Morteau sausage over and add the Toulouse sausages (see note). Continue to bake, uncovered, for 30 minutes. Adjust the seasoning.
7. Remove the pork shoulder from the pot and place on a plate. Using a fork, shred the meat, removing any excess fat. Compost the fat.
8. On a work surface, slice the Morteau sausage. Return the sausage and shredded pork to the pot. Mix well to coat with the sauce. Sprinkle with the parsley. Serve with mashed potatoes or cooked white beans drizzled with lemon juice, if desired.