Porcelain cookware on the grill? It works deliciously well

Whatever you buy, try to get a piece of pork that still has a thin layer of fat on the top.

[...] you could use wine and/or chicken broth, or even apple cider.

Just remember that the braising liquid is a key flavor ingredient, so it will alter the taste of the dish.

The best part of the dish is the bed of shallots that melt into a ragout-like sauce as the pork cooks.

6- to 8-pound pork roast, fat left on the top

1 teaspoon kosher salt

Use paper towels to pat dry the pork roast.

Return the lid to the pot and cook for another 40 minutes, or until the pork reaches 135 F. The pork is done when the meat is completely white and the fat is golden brown.

Skim the fat from the juices in the pan, then stir the shallots and pan juices together to make a sauce.

Nutrition information per serving: 500 calories; 230 calories from fat (46 percent of total calories); 25 g fat (9 g saturated; 0 g trans fats); 155 mg cholesterol; 460 mg sodium; 7 g carbohydrate; 1 g fiber; 2 g sugar; 54 g protein.