4 lb Pork shoulder; fat trimmed

           -cut into 1-in cubes
    1/2 ts Salt

    1/2 ts Ground black pepper

    1/4 c  Vegetable oil

      1 md Onion

           -peeled and roughly chopped
      2 tb Flour

      2 c  Dry white wine

    1/4 c  Tarragon vinegar

      4 c  All-purpose broth

           -OR low-sodium chicken broth
      2    Bay leaves

      4    Sprigs fresh thyme; -=OR=-

    1/2 ts -Dried thyme

     12    Cornichons; -=OR=-

      1    -Dill pickle, finely chopped

      2 tb Dijon mustard

    1/2 c  Whipping cream

    1/2 lb Brussels sprouts

           - washed and halved
  PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle with
  desired salt and pepper. Heat the oil in a Dutch oven over medium-high heat
  on top of the stove. Add the pork, without crowding, and brown well on all
  sides. You may have to perform this operation in batches. Remove the pieces
  to a plate as they are brown. Pour off all but about 2 tablespoons fat.
  Reduce heat to low and replace the pot on the stove. Add the onion and cook
  5 minutes, scraping up any brown bits that cling to the pan. Add the flour

  and cook another minute, stirring. Add the wine, vinegar and stock and
  bring to a boil. Return the pork to the pot with any juices on the plate
  and add bay leaves and thyme. Cover tightly and transfer the pot to the
  oven. Cook for 1 1/4 hours, or until the meat is barely tender. Remove the
  casserole from the oven and, using a slotted spoon, remove the meat from
  sauce and set aside. Strain the sauce through a fine sieve into a container
  and discard onions and herbs. Replace the meat in the pot, add the
  cornichons, mustard, cream and Brussels sprouts. Cover and replace in oven
  for 20-to-30 minutes or until meat is tender and sprouts are cooked. Remove
  from oven and serve with buttered noodles.