Slow-Cooked Pork with Prunes

Ingredients

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 cup (150g) pitted prunes 1 cup (150g) pitted prunes
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 35g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium-high heat.
2. 2.
   Season the pork chunks with salt and pepper, then sear them in the skillet until golden brown on all sides. Remove the pork from the skillet and set aside.
3. 3.
   In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Deglaze the skillet with red wine, scraping the bottom to release any browned bits.
5. 5.
   Transfer the onion and garlic mixture to a slow cooker. Add the seared pork, prunes, thyme sprigs, bay leaves, and chicken or vegetable broth.
6. 6.
   Cover the slow cooker and cook on low heat for 6-8 hours or until the pork is tender and easily shreds with a fork.
7. 7.
   Once cooked, remove the thyme sprigs and bay leaves. Adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Slow-Cooked Pork with Prunes hot, accompanied by mashed potatoes or buttery egg noodles.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness. Trim any excess fat before cooking.
• Prunes — Make sure to use pitted prunes to avoid any unwanted surprises while enjoying the dish.

Tips & Tricks

• For an extra depth of flavor, marinate the pork chunks in red wine and herbs overnight before cooking.
• If you prefer a thicker sauce, you can remove the cooked pork from the slow cooker and simmer the sauce on the stovetop until it reaches the desired consistency.
• Feel free to add a splash of balsamic vinegar or a teaspoon of Dijon mustard to the sauce for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• This dish freezes well, so you can make a larger batch and save some for later.

Serving advice

Serve the Slow-Cooked Pork with Prunes in shallow bowls, allowing the rich sauce to envelop the tender pork. Garnish with fresh thyme leaves for a touch of freshness.

Presentation advice

To elevate the presentation, arrange a few prunes on top of the pork before serving. Drizzle a spoonful of the sauce over the prunes for an enticing visual appeal.