Charbonne

Ingredients

• 10 ounces bacon cut into small pieces
• 2  bay leaves 
• 8 servings pepper black freshly ground
• 2 pounds boston butt pork shoulder boneless
• 2 tablespoons butter 
• 0.5 teaspoon cumin 
• 1.5 ounces flour 
• 1 clove garlic chopped
• 1 large onion diced
• 8 servings potatoes and croutons boiled for serving
• 2 quarts red wine 
• 0.5 teaspoon rosemary 
• 0.5 teaspoon sage 
• 8 servings salt 
• 0.5 teaspoon tarragon 
• 1 cup water 

Equipment

• frying pan

Directions

1. Cut pork shoulder into small pieces. In a large pan, saute the pork in butter and garlic until golden brown.
2. Add onion and cook until softened.
3. Add the flour, salt, pepper, sage, rosemary, cumin, tarragon, and bay leaves and stir. Next add the wine and water and cover. Cook over low heat for 30 minutes. In a separate pan, saute the bacon until the fat has rendered and it's golden brown. After pork has been cooked for 30 minutes, add rendered bacon to dish. Cook for 30 more minutes.
4. Serve with potatoes and croutons.