BRAISED PORK SHOULDER WITH APPLE-FIG SAUCE

BRAISED PORK SHOULDER WITH APPLE-FIG SAUCE image

Yield 4 with leftovers

Number Of Ingredients 11

Ingredients

1 boneless pork shoulder or Boston butt (about 6 pounds
1 teaspoon of kosher salt
2 tablespoons of canola oil
1 onion, cut into wedges
6 large garlic cloves, smashed
1 (2-inch) piece fresk ginger root, cut into thin slices
1/2 teaspoon dried rosemary
2 1/2 cups cold water
1 1/2 tablespoons unsalted butter
10 dried Calimyrna figs, stemmed and halved
2 large cooking apples, peeled and cut into 1/2-inch slices

Steps:

1. Set the oven at 350 degrees and set rack in the lower third of ovrn 2. Pat the pork dry with paper towels and sprinkle with salt. In a large flameproof casserole oven, heat the oil over medium-high heat. Brown the pork on all sides for about 10 minutes. Use two large spoons to transfer pork to a bowl. 3. Add the onion, carrots, garlic, ginger and rosemary to the pan to the pan. Cook, stirring often, for 5 minutes or until they begin to soften. 4. Return the pork and any juices in the bowl to the pan. Pour in cold water. Turn up the heat to high and bring to a boil. Cover the pan and transfer in to the oven. 5. Cook the pork for 3 hours or until a fork inserted into the meat pulls out easily when withdrawn. 6. Meanwhile soak the figs in boiling water for 15 minutes or until softened. 7. Transfer pork to a bowl; set the pan aside. 8. Pour the cooking juices through a sieve into a bowl discarding the vegetables. Skim the fat from the liquid with a large spoon of gravy separator. 9. In the pork pan melt the butter over medium high heat. Cook the apples for 4 minutes stirring occasionally or until they start to brown. Add the figs and their soaking liquid and cook 1 minute more. Add the pork cooking juices and bring to a boil. Return the pork and any juices in the bowl to the pan. Lower the heat, cover the pan and simmer gently for 10 to 15 minutes, turning the pork until it is hot. 10. On a cutting board, halve the pork (reserve half for tomorrow's pulled pork sandwiches). Cut the remaining meat into thick slices. Set aside 1 cup of sauce without fruit (for the sandwiches). Spoon remaining sauce over the meat.