Braised Pork Butt with Port and Prunes

Unlike the pork loin, the Boston butt, or pork shoulder butt, is ideal for long, slow, moist cooking. Prunes, like many fruits, complement the sweet and succulent flavors of pork, and port wine provides a nice undertone of sweetness and fruit. We recommend you use a rolled and tied boneless butt since it is easier to carve and serve, but a bone-in roast will do as well. We like to serve this dish to company, with Brussels sprouts braised with chestnuts and an earthy red Burgundy from the Cotes de Nuits or a full-bodied Oregon Pinot Noir.

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