Roasted Pork Shoulder with Roasted Vegetable Sauce - Lidia

Ingredients

• Roast
• 5 to 7 pound bone-in pork shoulder roast, exterior fat trimmed to ¼ inch
• 1½ teaspoons kosher salt
• 2 tablespoons extra-virgin olive oil
• Pan and Sauce
• 4 medium onions, cut into ½-inch chunks
• 2 medium carrots, cut into ½-inch chunks
• 2 medium leeks, white and light- green parts, cut into ½-inch chunks
• 3 stalks celery with leaves, cut into ½-inch chunks
• ¼ cup dried porcini mushrooms, crumbled or chopped (about ½ ounce)
• 1 teaspoon whole black peppercorns
• 6 whole cloves
• 1 tablespoon fresh rosemary leaves
• 2 fresh bay leaves
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1½ cups dry white wine
• 3 cups chicken stock (see here)