0 recipes from contoocook and beyond


2 tbsps. butter
2 tbsps. vegetable oil
4 lbs. trimmed pork shoulder, cut into l” pieces
2 large onions, sliced
4 garlic cloves, minced
l/4 cup flour
l l4-l/2 oz. can chicken broth
l’l/2 cups apple cider or juice
l cup dark beer
2 tbsps. Dijon mustard
l tsp. ground coriander
l/2 tsp. cinnamon
l/2 tsp. salt
l cup chopped dried apricots
3/4 cup chopped pitted prunes
Preheat oven 350. Melt 2 tbsps. butter with 2 tbsps. oil in heavy
Dutch oven over med-high heat. Add pork in batches and cook until
brown, stirring occasionally, about 4 mins. Transfer to bowl using
slotted spoon. Add onions & garlic to same pan & cook until tender,
stirring about l0 mins. Add flour & stir 3 mins. Mix in broth, cider
beer, mustard, coriander, cinnamon & salt and bring mixture to boil.
Return pork and any juices in bowl to Dutch oven. Stir in apricots
and prunes. Cover & bake for l hour. Remove lid from pot and
continue baking until pork is tender and liquid is reduced to sauce
consistency, about 45 minutes longer. Season with s & p.
Serves 6.

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