Pork Shoulder with Prunes, Orange & Shiitake Mushrooms - California Prunes | Prunes. For life.
This sweet and savory dish wouldn’t be the same without the Prunes helping to retain juiciness and add moisture to meats. Recipe courtesy of Chef Mark Liberman and the California Prune Board.
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Ingredients
- 4 lbs. pounds boneless pork shoulder, cut into 1 1/2-inch pieces
- Salt
- pepper
- 2 cups prune juice
- 1 cup dry sherry
- 1/2 cup dried shiitake mushrooms
- 1 tablespoon fish sauce
- 1 teaspoon whole cloves
- 2 cloves garlic, peeled and smashed
- 1 orange, peeled and juiced
- 1 fresh rosemary sprig
- 1/4 cup vegetable oil, divided
- 2 tablespoons butter
- 1 cup minced onion
- 2 teaspoons fresh grated ginger
- 2 cups fresh shiitake mushrooms, halved
- 1 1/2 cups low-sodium beef or chicken broth
- 1 cup California Prunes, halved
- 1 cup port
- 1/4 cup each: rough chopped fresh parsley and chervil
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