Subj : 6/15 Nat'l Prune Day - 5
To   : All
From : Dave Drum
Date : Fri Jun 14 2024 17:58:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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