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Ingredientes
- 2 Tbsp. butter (1/4 stick)
- 2 Tbsp. vegetable oil
- 4 lb trimmed pork shoulder cut into 1-inch cubes
- 2 lrg onions sliced
- 4 x garlic cloves chopped
- 1/4 c. all purpose flour
- 1 can chicken broth (14 1/2-oz)
- 1Â 1/2 c. apple cider or possibly juice
- 1 c. dark beer
- 2 Tbsp. Dijon mustard
- 1 tsp grnd coriander
- 1/2 tsp grnd cinnamon
- 1/2 tsp salt
- 1 c. minced dry apricots
- 3/4 c. minced pitted prunes
Direcciones
- Preheat oven to 350F. Heat 2 Tbsp. butter with 2 Tbsp. oil in
- heavy large Dutch oven or possibly casserole over medium-high heat. Add in pork in batches and cook till brown, stirring occasionally, about 4 min.
- Transfer to bowl using slotted spoon.
- Add in onions and garlic to same pan and cook till tender, stirring occasionally, about 10 min. Add in flour and stir 3 min. Fold in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mix to boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue baking till pork is tender and liquid is reduced to sauce consistency, about 45 min longer. Season with salt and pepper.
- Serves 6.
