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Ingredients

• 5 pound pork butt or shoulder roast, trimmed of excess fat and cut into 3-4 big chunks if possible
• 1/4 cup all purpose flour
• 3 Tbsp butter
• 2 large onions, chopped
• 2 celery ribs, chopped
• 2 carrots, sliced about 1/4 inch thick
• 2 large cooking apples (like Granny Smith), cored and sliced thinly
• 20 pitted prunes
• 1 tsp dried sage, crumbled
• 2 cups dry red wine
• Beef stock or broth as needed to cover the pork
• Salt and freshly ground black pepper to taste

Description

This Is Another Phenomenal Recipe That I Adapted From A Recipe From James Villas In Stews, Bogs, And Burgoos. I Still Have Not Found A Recipe From This Book That Is Not Amazing.…

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