Fruited Pork Medley

Published on August 12, 2017 | In | By |

Ingredients

  • 2.5 pounds boneless pork shoulder - cut into 1.5 inch chunks
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 c all purpose flour
  • 4T oilive oil
  • 2 medium onions cut into 1 in ch chunks
  • 2 large carrots cut 1 inch chunks
  • 2t chopped fresh thyme
  • 2t paprika
  • 2t ground cumen
  • 1t ground corriander
  • 1/2t ground ginger
  • 1/4t cinammon
  • 3 cloves garlic, chopped
  • 1 c amber beer
  • 1/2 c apple cider
  • 3.5c chicken broth
  • 2 bay leaves
  • 1/2 c halved dried apricots
  • 1/2c halved pitted prunes
  • 1/4 c golden raisins
  • 1/4 c chopped parsley
  • 2T grainy mustard

Instructions

  • 1. salt pepper pork
  • 2. large bowl toss pork and flour to coat - tap off excess
  • 3. heat dutch oven med-high - 2T oilve oil
  • 4. add half pork and brown all sides 4 minutes - move to plate
  • 5. 2T olive oil and finish rest of pork - move to plate
  • 6. reserve 2T flour
  • 7. reduce heat to med - add onions and carrots and season salt - pepper
  • 8. cook until onions caramelize - 5 minutes
  • 9. add thyme, paprika, cumin, coriander, ginger and cinnamon and sprinkle 2T reserved flour
  • 10. toss to coat veggies - cook stirring occasionally until flour is browned - 1 min
  • 11. add garlic - cook 1 min
  • 12. increase heat med-high - pour in beer and apple cider
  • 13. boil until reduced by half - 2 min
  • 14. add chicken broth and bayh leaves - reduce to simmer
  • 15. add pork - cover and simmer until tender - 1 hour
  • 16. add apricots - prunes and raisins - simmer rapidly uncovered about 10 min
  • 17. toss bay leaves
  • 18. stir in parsley - whisk in mustard and enjoy

Instructions

  • 1. salt pepper pork
  • 2. large bowl toss pork and flour to coat - tap off excess
  • 3. heat dutch oven med-high - 2T oilve oil
  • 4. add half pork and brown all sides 4 minutes - move to plate
  • 5. 2T olive oil and finish rest of pork - move to plate
  • 6. reserve 2T flour
  • 7. reduce heat to med - add onions and carrots and season salt - pepper
  • 8. cook until onions caramelize - 5 minutes
  • 9. add thyme, paprika, cumin, coriander, ginger and cinnamon and sprinkle 2T reserved flour
  • 10. toss to coat veggies - cook stirring occasionally until flour is browned - 1 min
  • 11. add garlic - cook 1 min
  • 12. increase heat med-high - pour in beer and apple cider
  • 13. boil until reduced by half - 2 min
  • 14. add chicken broth and bayh leaves - reduce to simmer
  • 15. add pork - cover and simmer until tender - 1 hour
  • 16. add apricots - prunes and raisins - simmer rapidly uncovered about 10 min
  • 17. toss bay leaves
  • 18. stir in parsley - whisk in mustard and enjoy

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