Jim Schrempp

Braised Pork Butt

with port and prunes!

pork butt with prunes, sliced with a sauce on them

More super recipes!

Richard and Pat were coming over for a home cooked meal. I wanted to do something nice. I had this recipe in my "need to try" file for a couple of months and they seemed adventurous. Let me tell you, this turned out to be a fine blend of so many great tastes that I want to do it again real soon, just for me and Angela.  This was adapted a bit from the San Jose Mercury News Food Section. It's worth subscribing to the Merc just for the recipes. We fed four big adults and had plenty left over. It was fantastic the second day too.

Angela had to ask the butcher for the pork butt. He offered a choice of bone-in or out. She wisely chose "out". Even if you don't like them, don't leave out the prunes or you'll be sorry!

Herb and mustard rub

  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 3 tsp dry mustard (try Coleman's)
  • 2 tsp salt
  • 2 tsp fresh ground black pepper

Other ingredients

  • 1 4-6 pound boneless pork butt (or pork shoulder)
  • 2 tbsp olive oil
  • 2 cups frozen pearl onions - defrosted
  • 1 cup finely chopped leaks - white part only
  • 1/2 cup finely chopped carrots
  • 1 cup port wine
  • 1/2 cup chicken stock
  • 1 cup pitted prunes
  • 1/2 cup brandy
  • 2 bay leaves
  • Salt and pepper

Combine the rub ingredients in a small bowl and rub generously all over the port butt. Set it aside.

Heat the oven to 325.

In a heavy casserole pan or Dutch oven heat the oil over a high heat. Brown the meat on all sides. Let it sit there and sizzle for a while before turning it. Make sure all 6 sides get well browned. This takes 8-10 minutes.  Turn down the heat to medium and remove the meat. Add the pearl onions, leeks and carrots. Cover and cook until the vegetables have softened, about 5 minutes.

Add the port and chicken stock. Scrape any browned bits off the bottom of the pot. Add the prunes, brandy, and bay leaves. Bring to a boil. Put the pork back into the pot and spoon a little of the sauce over it.  Cover the pot with foil and put the lid on tightly.

Put the pot on the middle shelf of the oven. Cook for 2 hours. The pork is ready when it reads 160 degrees internal temperature.

Remove the pork from the pot and cover loosely with aluminum foil. The pork will continue to cook and the internal temperature should reach 170+ degrees.

Skim off fat from the cooking juices. Remove the prunes and puree them in a blender or food processor. Stir the puree back into the sauce. This will thicken the sauce. Remove the bay leaves. Season with salt and pepper.

Carve the pork into 1/2 inch slabs. Arrange on a serving platter and pour a good amount of the sauce over the pork. Place the remaining sauce in a gravy boat - your guests are going to want more.

 

 

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