Recipe
Dark Pork Shoulder with Black Cherry Reduction
Ingredients
- 4 lb Pork Shoulder (1816 calories)
- 2 tbsp Olive Oil (240 calories)
- 1 cup Black Cherries, pitted (77 calories)
- 1/4 cup Balsamic Vinegar (50 calories)
- 2 tbsp Honey (128 calories)
- 1 cup Chicken Stock (15 calories)
- 2 cloves Garlic, minced (8 calories)
- 1 tsp Dried Thyme (3 calories)
- 1/2 tsp Black Pepper (2 calories)
- 1 tsp Salt (0 calories)
Instructions
- Preheat your oven to 325°F (163°C).
- Pat the pork shoulder dry with paper towels and rub with salt, black pepper, and dried thyme.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side.
- Add minced garlic to the pan and sauté until fragrant, about 30 seconds.
- Pour in chicken stock to deglaze the pan, scraping any browned bits from the bottom.
- Add black cherries and balsamic vinegar to the pan. Cover with a lid or foil and transfer to the oven. Cook for 2.5 hours, basting occasionally.
- Remove the pork from the pan and set aside to rest. Strain the cooking liquid into a small saucepan. Add honey and simmer over medium heat until the sauce thickens to a syrupy consistency.
- Slice the pork shoulder and drizzle with the black cherry reduction. Serve warm with your choice of sides.