Serendipity triggered this post. A few weeks ago, a loyal reader in a comment recommended Mario Batali’s 2005 cookbook, Molto Italiano, averring it to be his best ever. I ordered a used copy of it online, and on the day it arrived in the mail, my supermarket had a half-price sale on pork that made a 4.3 perfectly butchered shoulder roast irresistible. This confluence of events ultimately led me to a recipe in Batali’s book for “Braised Pork Black Rooster.” The barnyard moniker derives from the Gallo Nero, Italian for “black rooster,” the emblem of the consortium for Chianti Classico, the wine called for in the recipe. Given my predilection for Chianti, I simply had to make this dish.