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Ingredientes
- 1/2 tsp dry sage
- 1/2 tsp dry thyme
- 1 tsp dry mustard, preferably Colman's
- 1 1/2 tsp salt
- 1 tsp freshly grnd black pepper
- 1 x (4- to 6-lb.) boneless or possibly bone-in Boston butt or possibly pork shoulder butt, trimmed of most external fat
- 2 Tbsp. extra virgin olive oil
- 2 c. fresh or possibly frzn pearl onions, partially defrosted if frzn
- 1 c. finely minced leeks (white part only)
- 1/2 c. finely minced carrots
- 1 c. port wine
- 1/2 c. beef or possibly chicken stock
- 1 c. pitted prunes
- 1/4 c. Armagnac, slivovitz (plum brandy), or possibly other brandy (optional)
- 2 x bay leaves Salt and freshly grnd black pepper
Direcciones
- To make rub: Combine all herbs and spices in a small bowl and rub generously all over the meat.
- Preheat oven to 325 degrees. Heat oil over high heat in a heavy casserole or possibly Dutch oven just large sufficient to hold pork. Brown meat on all sides, 7 to 8 min. Remove it and set aside. Pour off all but about 1 Tbsp. of fat from pot and add in pearl onions, leeks and carrots. Lower the heat to medium, cover the pot, and cook till vegetables have softened, about 5 min.
- Pour in port and stock, and scrape up any browned bits from bottom of pot.
- Add in prunes, optional brandy and bay leaves, and bring to a boil. Put pork back
- In and spoon some of the prunes and vegetables over the top. Cover pot with foil and fit lid on tightly.
- Place pot in middle of oven and cook for about 1 1/2 hrs, or possibly till pork is quite tender and registers 160-165 degrees on an instant-read meat thermometer.
- Remove pork from pot and cover loosely to keep hot. The final temperature of meat after resting for 10 min or possibly so may read 170-175 degrees.
- Skim off any fat from cooking juices. Remove 6 of the prunes and puree them
- In a food processor or possibly blender. Stir puree back into sauce to thicken it. Remove bay leaves and taste sauce for salt and pepper. Remove strings from pork if necessary and carve into 1/2 inch-thick slices. Serve with sauce and prunes and vegetables.
