Ragout of Pork & Prunes

Name: Ragout of Pork & Prunes
Cook time: 1 h 15 min
Yield: 10
Ingredients: 4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1- to 1 1/2-inch pieces; 1 teaspoon salt, divided; Freshly ground pepper, to taste; 2 tablespoons canola oil, divided; 1 tablespoon butter; 1 cup minced shallots, (5-6 large); 2 teaspoons grated fresh ginger; 1 tablespoon brown sugar; 1/4 cup sherry vinegar, or red-wine vinegar; 1 teaspoon dry thyme, or 1 tablespoon fresh thyme, minced; 1 1/2 cups reduced-sodium beef broth; 2 cups large pitted prunes; 1 cup tawny port, (see Note); 2 tablespoons water; 2 teaspoons cornstarch

Ragout of Pork & Prunes was pinched from <a href="http://www.eatingwell.com/recipe/249809/ragout-of-pork-prunes/" target="_blank">www.eatingwell.com.</a>

"Pork shoulder is an inexpensive and juicy cut that lends itself to roasting, grilling and braising. Here it's paired with prunes, which is a natural marriage of flavors, but you can also use butternut squash combined with a few dried apricots. Serve with polenta and roasted carrots...."

INGREDIENTS

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4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1- to 1 1/2-inch pieces

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1 teaspoon salt, divided

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Freshly ground pepper, to taste

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2 tablespoons canola oil, divided

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1 tablespoon butter

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1 cup minced shallots, (5-6 large)

•

2 teaspoons grated fresh ginger

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1 tablespoon brown sugar

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1/4 cup sherry vinegar, or red-wine vinegar

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1 teaspoon dry thyme, or 1 tablespoon fresh thyme, minced

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1 1/2 cups reduced-sodium beef broth

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2 cups large pitted prunes

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1 cup tawny port, (see Note)

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2 tablespoons water

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2 teaspoons cornstarch

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