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
Note: Port is a sweet fortified wine that provides depth of flavor in cooking. Tawny port is aged in oak, turning it brown (as opposed to dark-red ruby port). Look for it in your wine or liquor store.



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