Pork Shoulder Roast with Figs, Garlic, and Pinot Noir

Name: Pork Shoulder Roast with Figs, Garlic, and Pinot Noir
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons anise seeds; 1 teaspoons About freshly ground black pepper; 283 grams 1/2 cups dried Mission figs, stems removed, halved lengthwise; 2 Tbsps chopped fresh thyme leaves, plus thyme sprigs; 8 garlic cloves, peeled and cut into large slivers; 2 teaspoons About kosher salt; 3 Tbsps olive oil; 750 milliliters bottle Pinot Noir, divided; 2 kilograms boned pork shoulder (butt) roast (about; 1 Tbsp sugar

Pork Shoulder Roast with Figs, Garlic, and Pinot Noir might be just the main course you are searching for. One serving contains 455 calories, 32g of protein, and 19g of fat. This recipe serves 6. From preparation to the plate, this recipe takes around 3 hours and 15 minutes. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up kosher salt, olive oil, thyme leaves, and a few other things to make it today. To use up the pinot noir you could follow this main course with the Pinot Noir Brownies as a dessert.

Instructions

Put figs, sugar, anise, 1 tbsp. thyme, and 1 cup wine in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer until figs are just tender when pierced, 10 to 12 minutes.

Ingredients you will need

Anise

Sugar

Thyme

Figs

Wine

Equipment you will use

Sauce Pan

Let cool.

With a small, sharp knife, make 16 evenly spaced lengthwise cuts into roast, each cut about 1 in. long and 1 in. deep. Insert a garlic sliver, then a fig half into each cut, closing meat over figs; make cuts a little bigger if needed. Set aside remaining garlic and figs and their liquid.

Ingredients you will need

Garlic

Figs

Meat

Equipment you will use

Knife

Preheat oven to 32

Equipment you will use

Oven

Using kitchen twine, tie pork crosswise at about 1 1/2-in. intervals and lengthwise twice to form a neat roast. In a small bowl, combine 1 tbsp. thyme, 1 1/2 tsp. salt, 1/2 tsp. pepper, and the oil. Rub all over roast.

Ingredients you will need

Pepper

Thyme

Pork

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Bowl

Heat a 12-in. frying pan over medium-high heat. Brown pork all over, turning as needed, 8 to 10 minutes total; adjust heat if needed to keep meat from scorching.

Ingredients you will need

Meat

Pork

Equipment you will use

Frying Pan

Transfer pork fat side up to a 9- by 13-in. baking pan.

Ingredients you will need

Pork Fat

Equipment you will use

Baking Pan

Reduce heat to medium.

Add reserved garlic to frying pan; cook, stirring often, until light golden, about 1 minute.

Ingredients you will need

Garlic

Equipment you will use

Frying Pan

Pour in remaining wine from bottle and bring to a boil, scraping up browned bits with a wooden spoon.

Ingredients you will need

Wine

Equipment you will use

Wooden Spoon

Pour mixture over pork and cover tightly with foil.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Bake pork until almost tender when pierced, 2 1/2 hours. Stir reserved fig mixture into pan juices; bake, covered, until meat is tender, 15 to 20 minutes more.

Ingredients you will need

Meat

Pork

Figs

Equipment you will use

Oven

Frying Pan

Spoon pan juices over pork to moisten, then transfer meat to a cutting board and tent loosely with foil. Skim fat from pan juices.

Ingredients you will need

Meat

Pork

Equipment you will use

Cutting Board

Aluminum Foil

Frying Pan

Pour juices with figs into a large frying pan and boil over high heat until reduced to 2 cups, about 5 minutes. Stir in 1/2 tsp. thyme. Taste and season with lemon juice and more salt and pepper if you like.

Ingredients you will need

Salt And Pepper