Login to Save Like

Ingredients

• 4 pounds  boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1- to 1 1/2-inch pieces
• 1 teaspoon  salt, divided
•   Freshly ground pepper, to taste
• 2 tablespoons  canola oil, divided
• 1 tablespoon  butter
• 1 cup  minced shallots, (5-6 large)
• 2 teaspoons  grated fresh ginger
• 1 tablespoon  brown sugar
• 1/4 cup  sherry vinegar, or red-wine vinegar
• 1 teaspoon  dry thyme, or 1 tablespoon fresh thyme, minced
• 1 1/2 cups  reduced-sodium beef broth
• 2 cups  large pitted prunes
• 1 cup  tawny port, (see Note)
• 2 tablespoons  water
• 2 teaspoons  cornstarch

Description

Pork Shoulder Is An Inexpensive And Juicy Cut That Lends Itself To Roasting, Grilling And Braising. Here It's Paired With Prunes, Which Is A Natural Marriage Of Flavors, But You Can Also Use Butternut Squash Combined With A Few Dried Apricots. Serve W

Recipe.com