Marsala-Braised Boneless Pork Butt with Porcini Mushrooms

1. Generously season boneless pork butt with salt and pepper on all sides.
2. In a roasting pan set over high heat, heat oil and brown pork on all sides. Remove and set aside.
3. Preheat oven to 160 °C (325 °F).
4. In the roasting pan, brown mushrooms without stirring too much.
5. Add pepper, bay leaves, thyme, garlic and continue cooking for a few minutes.
6. Deglaze by adding Marsala and reduce by one third. Add boneless butt and cover with lid.
7. In a bowl, mix flour and water and form a long roll.
8. Press the roll around the edge of the roasting pan to seal the lid in place.
9. Using a pastry brush, moisten the roll with water and bake for 5 hours.
10. After cooking, break the dough seal on the braising pan and serve the boneless pork butt with gremolata and polenta.

Side dish preparation (gremolata)

1. In a bowl, mix citrus zest, garlic, parsley, maple syrup and balsamic vinegar.
2. Season and add olive oil.