• 6/15 Nat'l Prune Day - 5

    From Dave Drum@1:2320/105 to All on Fri Jun 14 17:56:00 2024
    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

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