Braised Pork Marbella | America's Test Kitchen

Ingredients

• 1 (4-pound) boneless pork butt roast, trimmed
• 2 teaspoons kosher salt
• ½ teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, chopped
• 4 anchovy fillets, chopped
• ¼ teaspoon red pepper flakes
• 1½ tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup dry white wine
• ¼ cup red wine vinegar
• 1 cup pitted prunes, halved, divided
• ¾ cup pitted green olives, halved, divided
• ¼ cup capers, divided
• 2 bay leaves
• ½ teaspoon dried oregano
• ¼ cup chopped fresh parsley, divided