Categories: Pork/ham, Soups/stews, Pickles 
      Yield: 8 servings 
  
      4 lb Pork shoulder; fat trimmed          2 tb Flour 
           -cut into 1-in cubes                2 c  Dry white wine 
    1/2 ts Salt                              1/4 c  Tarragon vinegar 
    1/2 ts Ground black pepper                 4 c  All-purpose broth 
    1/4 c  Vegetable oil                            -OR low-sodium chicken broth 
      1 md Onion                               2    Bay leaves 
           -peeled and roughly chopped         4    Sprigs fresh thyme; -=OR=- 
  
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   * SLMR 2.1a * Puns are bad, but poetry is verse.