Pot-Roasted Pork With Prunes and Armagnac

Total Time
3hrs
Prep 30 mins
Cook 2 hrs 30 mins

From Master Class at Johnson and Wales #322 - Potato Fest, chef Gordon Hammersley. No quantities were provided in the episode, so all quantities are estimated from watching - I make no guarantees! If you try it and think something needs to be tweaked, please let me know!

Ingredients Nutrition

Directions

  1. Add armagnac and prunes to a cold pan. Set over medium flame and heat until armagnac begins to bubble. CAREFULLY tip the pan AWAY from you until the alcohol catches flame. (If you have an electric stove, use a long match.) Turn off the heat and allow the alcohol to burn off.
  2. Tie the pork shoulder with butcher's twine, using 4-6 loops.
  3. Heat 2 tbsp oil in a sauté pan. Sprinkle meat liberally with salt and pepper, and massage into surface. When oil is shimmering, put roast in pan. Brown meat on all sides, until well-browned. Remove meat to a dish and set aside. Pour out fat.
  4. Add 1 tbsp fresh oil to pan. When hot, add onions. Sprinkle with a pinch of salt and pepper. When nicely browned, add white wine, armagnac, chicken broth, chili flakes, honey and tomato paste. Stir together. Add sage. Return pork to the pan. Pour over the plumped prunes and their armagnac. Bring to a boil, cover tightly, and move to a 325F oven for 2 to 2 1/2 hours.
  5. Carefully remove pork to a cutting board. Set pan over medium heat and reduce slightly. Remove string from roast. Allow roast to rest 10-15 minutes, then carve ¼-1/2" thick slices. Add parsley to sauce and pour over sliced pork.

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