One of my favorite stews is Beef Stew with Herbs De Province & Black Pepper. Pork Butt is a cheap alternative ($1.12/lb by the case from Sam’s Club). So I tried it with pork this time and it’s absolutely divine!
Cut up the pork butt into bite size chunks. Dice up some yellow onion, carrot and celery for the mirepoix. Brown/sautee all that together then add water, salt, black pepper and Herbs de Provence. Cover and simmer until tender. The fat thickened the sauce nicely, no need for xantham gum or anything. If I had white wine on hand, I would of added a little.
I found the pork butt to be even more tender than beef! I imagine pork bourguignon would taste great as well.