- 30 mins
- 33 mins
Ingredients
- 1 5-6 pound boneless pork shoulder roast, trimmed and tied to retain its shape
- 3 tbsp Olive oil
- salt and ground black pepper
- 1 cup Finely chopped yellow onions (2 medium)
- 1 cup Balsamic vinegar
- 1 cup Dry red wine
- 1.1 /2 cups Pitted dried plums and/or dried apricots
- 1.1 /2 cups dried figs, halved
- 2 Quinces peeled, cored, coarsely chopped (optional)
- 3 Bay leaves
- 2 tbsp Snipped fresh rosemary
- 4 Cooking apples
Preparation
Step 1
Preheat oven to 325F. In a 6-8 quart oval roasting pan, brown pork on all sides in hot oil. Remove pork from pan. Reserve 2 tbsp of the fat in roasting pan. Sprinkle pork lightly with salt and pepper; set aside. Reduce the heat to medium. Add the onions to the fat in pan; cook about 5 minutes or until tender, stirring occasionally. Add the vinegar, wine, dried plums, figs, quinces (if using) bay leaves, and rosemary. Bring to boiling; cook for 1 minute. Remove pan from heat.
Return the pork to the pan. Bake, covered, for 23/4 hours. Core and quarter larger apples or halve any small apples. Add apples to roasting pan. Cover and bake 15 minutes more or until pork and apples are tender. using a slotted spoon, remove pork and fruit from the pan. Cover pork and fruit loosely with foil to keep warm. Remove and discard bay leaves from pan.
For sauce, plan pan on range top and simmer, uncovered, over medium high heat 15 minutes or until the liquid is reduced to 1.1/4 cups, sirring and scraping the bottom of the pan to release any brown bits.
To serve, slice the pork and arrange it on a platter with the fruit. Spoon some of the sauce over the pork. Pass remaining sauce.