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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