Slow-Cooker Braised Pork With Prunes and Orange
Updated Feb. 23, 2023
- Total Time
- 4¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- 3tablespoons all-purpose flour
- ½cup sherry vinegar
- ½cup dry red wine
- 3pounds boneless, skinless pork shoulder, fat trimmed, cut into 2- to 3-inch chunks
- 2large shallots, minced
- 1orange, for 3 (3- to 4-inch) strips orange zest plus peeled, chopped orange segments, for topping, optional
- 2sprigs fresh thyme or 1 teaspoon dried thyme
- 1tablespoon plus 1 teaspoon kosher salt, plus more for seasoning
- Black pepper
- 1½tablespoons packed light brown sugar
- 5½ounces prunes (about 1 cup)
- ⅓cup chopped fresh parsley
Nutritional analysis per serving (8 servings)
553 calories; 35 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 31 grams protein; 634 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the butter in a microwave-safe bowl or large liquid measuring cup and melt it in the microwave, about 1 minute. Stir in the flour until the mixture looks like cake batter and microwave 15 to 30 seconds, just to warm the flour. Scrape the mixture out into a 6- to 8-quart slow cooker.
- Step 2
Whisk ¼ cup of the sherry vinegar and the red wine into the roux in the slow cooker. Stir in the pork, shallots, orange zest, thyme, salt and several generous grinds of black pepper. Cover the slow cooker and set to cook on high for 4 hours.
- Step 3
Meanwhile, stir together the remaining ¼ cup sherry vinegar, the brown sugar and a pinch of salt in a medium bowl. Stir in the prunes and set aside.
- Step 4
About an hour before the pork is done, using a slotted spoon, add the soaked prunes to the slow cooker, along with about 1½ tablespoons of the soaking liquid. (Discard the remaining liquid or save it for a salad dressing.) Continue to cook until the pork is tender and the flavors are blended. If you would like to reduce the sauce, you can keep the slow cooker on high, remove the lid, and let it bubble for 10 to 20 minutes. Remove and discard the thyme sprigs. Stir in the parsley and serve with chopped orange segments, if desired.
- For extra depth and texture, sear the pork first: Working in batches, sear the meat in a large skillet in two tablespoons of vegetable oil, without disturbing, for 5 minutes. (No need to sear more than one side.) Transfer the pork to the slow cooker; after the second batch, deglaze the pan with the ¼ cup sherry vinegar and ½ cup red wine, stirring to scrape up any browned bits, then scrape the mixture into the slow cooker. Proceed from there as the recipe directs.
Private Notes
Comments
This was just perfect in every day. Bright and deep and rich and tender. Served it over polenta and loved every bite. My husband went back for more 3 times.
Definitely a keeper for my family - this was a huge hit. I stuck to the recipe with the following exceptions: - used two pork tenderloins because my local grocer never has pork shoulder - soaked the prunes in half tawny port and half vinegar/brown sugar (using up a bottle of port) - used white wine vinegar because my grocery also has no sherry vinegar - ah, rural living
Put this in the pressure cooker, 40 min on high, with the prunes in from the beginning (soaked for about 30 min) with all their liquid. Seared the pork in the same insert first. Used red wine vinegar instead of sherry vinegar because it’s what I had. Turned out wonderfully! Served over polenta with a side of roasted broccoli. Was even better the second and third day.
Honestly good and quite simple but I did do a few things differently. I followed the instructions to sear the pork first and deglazed with vinegar and wine. I didn’t do the flour and butter roux. Instead, I used a slotted spoon to remove the pork chunks and prunes from the liquid at the end (it was mostly fat even though the pork shoulder I got was so lean. Oh well.) I used some hoisin as a sauce. Honestly so good! Loved the orange hint with the thyme.
So simple, so delicious. Seared the pork before combining with everything else in the slow cooker. The acidity is excellent combined with the richness of the meat. I didn't have sherry vinegar, so I combined red wine vinegar and balsamic. Served over polenta, this made for a special but low-effort holiday meal with minimal cleanup.
A bit too much vinegar and salt for my taste. Next time I will add chicken stock in lieu of some of the vinegar, and limit the salt. Used dates because that was what I had but would not use them again. The skins on them stayed on the tough side. Prunes would be much better.