Heavenly Pork Shoulder

Was going through the cupboards last night, and came across some lovely dried fruit. When I saw the pork shoulder from the sustainable farm at the farmer’s market this morning, I knew what I had to do.

This was truly delicious, and quite easy to prepare. You’ll need:

1 pork shoulder (organic and sustainably farmed)

Salt, pepper, rosemary, bay leaf and cinnamon sticks

1 white or yellow (organic) onion, diced

3-4 cloves (organic) garlic, sliced thin

1 cup (organic) carrots, diced

2 cups (1 bulb, basically) (organic) fennel, rough chopped

3 Tbls (grassfed, organic) butter

2 cups red wine

2-3 cups (unsulphured, organic) dried fruit (I used black mission figs, pitted dates, apricots, prunes and persimmons)

Beef or chicken (organic) stock (I used chicken, which was fine)

Preheat oven to 325F degrees. Melt the butter in a large dutch oven and brown the pork on all sides. Remove pork and add all the chopped vegetables, garlic and rosemary (as well as some pork fat or butter as needed). Stir occasionally until the vegetables are soft. Add pork back in, as well as red wine, and stock to fill pot.

Sprinkle in fruit, submerge cinnamon and bay leaves in broth.

Cover and cook for 2 hours. Uncover and discard bay leaves and cinnamon sticks (I also did not care for the taste of the cooked persimmons, though the flavor they left behind was wonderful.).

If you like, you can remove the pork and reduce the broth a bit over the stove. We liked the broth, so we merely poured it over some brown rice with a nice slice of the pork, which was juicy, sweet and falling apart. Happy Easter, indeed!

Adapted from a fussier version of this recipe, here.

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