Pork Carnevale | Oregonian Recipes

Ingredients

• 2 cups granulated sugar
• 1/2 cup kosher salt
• 6 whole cloves
• 4 bay leaves
• 4 cups water
• 1 3- to 5-pound pork brisket, pork butt or shoulder
• 1/4 cup olive oil
• 6 cloves garlic, peeled and crushed
• 1 rib celery, finely chopped
• 1/2 small yellow onion, finely chopped
• 8 oil-packed sun-dried tomatoes
• 3 cardamom pods, cracked with the flat side of a knife
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Freshly ground black pepper
• 1/4 cup honey
• 3 tablespoons firmly packed brown sugar
• 2 cups chicken broth
• 1/2 cup red wine vinegar
• 1/4 cup dates, pitted and chopped (optional)
• Garnishes: shredded cabbage, sliced radishes, chopped onion, cilantro sprigs, shredded cheese and lime wedges