MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Braised Pork With Prunes & Orange
Categories: Pork, Fruits, Citrus
Yield: 6 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 Fresh thyme sprigs -OR-
1 ts Dried thyme
4 ts Kosher salt, more for
- seasoning
Black pepper
1 1/2 tb Light brown sugar (packed)
5 1/2 oz Prunes
1/3 c Fresh parsley; chopped
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-qt 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 tb 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.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
