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Ingredients

• 5 pound pork shoulder
• 2 tablespoons vegetable oil
• 1 large onion cut into chunks
• 4 cloves garlic chopped
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground ginger
• 1/2 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 4 sprigs rosemary
• 1-3/4 cup white wine
• 18 prunes
• 8 dried pears
• 8 dried peaches

Description

BRAISED PORK WITH PRUNES PEARS AND PEACHES This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Pryor Estate In Grapevine, Texas In 1996.

Group Recipes