Pot-Roasted Pork With Prunes And Armagnac Recipe

Name: Pot-Roasted Pork With Prunes And Armagnac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup armagnac or 1/2 cup cognac; 1 1/2 cups prunes, no pits; 4 -5 lbs pork shoulder; 3 tablespoons vegetable oil, divided; salt; black pepper; 3 medium red onions, cut into 1/2-inch thick disks; 1 cup white wine; 1/2 cup armagnac or 1/2 cup cognac; 1 cup chicken broth; 1/4 teaspoon chili flakes; 2 tablespoons honey; 1 tablespoon tomato paste; 1 tablespoon fresh sage, roughly torn and crushed; 1 teaspoon chopped sage; 1/4 cup chopped parsley

Servings: persons

1/2 cup armagnac or 1/2 cup cognac
1 1/2 cups prunes, no pits
4 -5 lbs pork shoulder
3 tablespoons vegetable oil, divided
salt
black pepper
3 medium red onions, cut into 1/2-inch thick disks
1 cup white wine
1/2 cup armagnac or 1/2 cup cognac
1 cup chicken broth
1/4 teaspoon chili flakes
2 tablespoons honey
1 tablespoon tomato paste
1 tablespoon fresh sage, roughly torn and crushed
1 teaspoon chopped sage
1/4 cup chopped parsley

1
["Add armagnac and prunes to a cold pan. Set over medium flame and heat until armagnac begins to bubble. CAREFULLY tip the pan AWAY from you until the alcohol catches flame. (If you have an electric stove, use a long match.) Turn off the heat and allow the alcohol to burn off.", "Tie the pork shoulder with butcher's twine, using 4-6 loops.", "Heat 2 tbsp oil in a saute pan. Sprinkle meat liberally with salt and pepper, and massage into surface. When oil is shimmering, put roast in pan. Brown meat on all sides, until well-browned. Remove meat to a dish and set aside. Pour out fat.", "Add 1 tbsp fresh oil to pan. When hot, add onions. Sprinkle with a pinch of salt and pepper. When nicely browned, add white wine, armagnac, chicken broth, chili flakes, honey and tomato paste. Stir together. Add sage. Return pork to the pan. Pour over the plumped prunes and their armagnac. Bring to a boil, cover tightly, and move to a 325F oven for 2 to 2 1/2 hours.", "Carefully remove pork to a cutting board. Set pan over medium heat and reduce slightly. Remove string from roast. Allow roast to rest 10-15 minutes, then carve 1/4-1/2"" thick slices. Add parsley to sauce and pour over sliced pork."]

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup armagnac or 1/2 cup cognac, 1 1/2 cups prunes, no pits, 4 -5 lbs pork shoulder, 3 tablespoons vegetable oil, divided, and more.

Yes, Pot-Roasted Pork With Prunes And Armagnac falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot-Roasted Pork With Prunes And Armagnac

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