Subj : 6/15 Nat'l Prune Day - 5
To   : All
From : Dave Drum
Date : Fri Jun 14 2024 05:56 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow-Cooker Braised Pork w/Prunes & Orange
Categories: Pork, Fruits, Citrus
     Yield: 7 servings

     3 tb Unsalted butter
     3 tb All-purpose flour
   1/2 c  Sherry vinegar
   1/2 c  Dry red wine
     3 lb Boned, skinned pork shoulder
          - fat trimmed, in 2" to 3"
          - chunks
     2 lg Shallots; minced
     1    Orange; for 3 (3" to 4")
          - strips orange zest, plus
          - peeled, chopped orange
          - segments, for topping
     2    Sprigs fresh thyme
          +=OR=+
     1 ts Dried thyme
     4 ts Kosher salt, more for
          - seasoning
          Black pepper
 1 1/2 tb Packed light brown sugar
 5 1/2 oz Prunes
   1/3 c  Chopped fresh parsley

 Put the butter in a microwave-safe bowl or large liquid
 measuring cup and melt it in the microwave, about 1
 minute. Stir in the flour until the mixture looks like
 cake batter and microwave 15 to 30 seconds, just to warm
 the flour. Scrape the mixture out into a 6- to 8-quart
 slow cooker.

 Whisk 1/4 cup of the sherry vinegar and the red wine
 into the roux in the slow cooker. Stir in the pork,
 shallots, orange zest, thyme, salt and several generous
 grinds of black pepper. Cover the slow cooker and set to
 cook on high for 4 hours.

 Meanwhile, stir together the remaining 1/4 cup sherry
 vinegar, the brown sugar and a pinch of salt in a medium
 bowl. Stir in the prunes and set aside.

 About an hour before the pork is done, using a slotted
 spoon, add the soaked prunes to the slow cooker, along
 with about 1 1/2 tablespoons of the soaking liquid.
 (Discard the remaining liquid or save it for a salad
 dressing.) Continue to cook until the pork is tender and
 the flavors are blended. If you would like to reduce the
 sauce, you can keep the slow cooker on high, remove the
 lid, and let it bubble for 10 to 20 minutes. Remove and
 discard the thyme sprigs. Stir in the parsley and serve
 with chopped orange segments, if desired.

 By: Sarah DiGregorio

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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