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Cook Time:1 hr 15 minsAdditional Time:1 hr 45 minsTotal Time:3 hrsServings:10Yield:10 servings, about 2/3 cup eachJump to Nutrition Facts
Cook Time:1 hr 15 minsAdditional Time:1 hr 45 minsTotal Time:3 hrsServings:10Yield:10 servings, about 2/3 cup each
Cook Time:1 hr 15 mins
Cook Time:
1 hr 15 mins
Additional Time:1 hr 45 mins
Additional Time:
1 hr 45 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:10
Servings:
10
Yield:10 servings, about 2/3 cup each
Yield:
10 servings, about 2/3 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1- to 1 1/2-inch pieces1teaspoonsalt, dividedFreshly ground pepper, to taste2tablespoonscanola oil, divided1tablespoonbutter1 cup minced shallots, (5-6 large)2teaspoonsgrated fresh ginger1tablespoonbrown sugar1/4 cup sherry vinegar, or red-wine vinegar1 teaspoon dry thyme, or 1 tablespoon fresh thyme, minced1 ½cupsreduced-sodium beef broth2cupslarge pitted prunes1 cup tawny port, (see Note)2tablespoonswater2teaspoonscornstarch
Cook Mode(Keep screen awake)
Ingredients
4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1- to 1 1/2-inch pieces
1teaspoonsalt, divided
Freshly ground pepper, to taste
2tablespoonscanola oil, divided
1tablespoonbutter
1 cup minced shallots, (5-6 large)
2teaspoonsgrated fresh ginger
1tablespoonbrown sugar
1/4 cup sherry vinegar, or red-wine vinegar
1 teaspoon dry thyme, or 1 tablespoon fresh thyme, minced
1 ½cupsreduced-sodium beef broth
2cupslarge pitted prunes
1 cup tawny port, (see Note)
2tablespoonswater
2teaspoonscornstarch
Directions
Preheat oven to 350 degrees F.
Season pork with 1/2 teaspoon salt and plenty of pepper.
Heat 1 tablespoon oil and butter in a large, heavy casserole or Dutch oven over medium heat. Add the pork in batches (do not crowd the pot) and cook until browned on all sides, 3 to 4 minutes per batch. Remove to a large plate.
Add the remaining 1 tablespoon oil to the pot. Add shallots and ginger and cook, stirring, until soft and lightly browned, 3 to 5 minutes. Add brown sugar, vinegar and thyme. Bring to a simmer and immediately add broth. Return the pork to the pot and cover with a tight-fitting lid.
Transfer the pot to the oven and bake until the pork is very tender, about 1 1/2 hours. Remove from the oven, uncover and let stand for about 15 minutes.
While the stew stands, combine prunes and port in a small saucepan. Bring to a simmer and cook for 10 minutes. Skim or blot any visible fat from the stew. Stir in the prunes and port. Return the pot to the stove and bring to a simmer. Reduce heat and simmer over low heat for 10 minutes.
Combine water and cornstarch in a small bowl. Transfer the pork and prunes to a bowl with a slotted spoon. Return the sauce to a simmer. Stir in the cornstarch mixture a little at a time, stirring and adding more as needed, until the sauce just coats the spoon. Stir the pork, prunes and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute.
Tips
Make Ahead Tip: Prepare through Step 6; let cool to room temperature, cover and refrigerate for up to 3 days. Finish with Step 7 just before serving.
Originally appeared: EatingWell Magazine, January/February 2009
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Nutrition Facts(per serving)314Calories13gFat30gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
