Braised Pork with Pears and Chiles Recipe – Sunset Magazine

Ingredients

• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 pork butt or shoulder (about 3 1/2 lbs.), tied as a roast
• 3 tablespoons vegetable oil
• 1/2 cup dry white wine
• 2 tablespoons lemon juice
• 1/2 cup chicken broth
• 8 to 12 garlic cloves, peeled
• 2 dried arbol chiles
• 1 large mild dried chile, such as New Mexico
• 6 Bosc or Anjou pears