Catalan Braised Pork Shoulder With Dried Fruit

• 1 boneless pork shoulder, such as Boston Butt (about 4 pounds, trimmed of excess fat)
• salt & freshly ground black pepper (kosher or sea)
• 2 medium garlic cloves, crushed with a garlic press
• 3 tablespoons light olive oil
• 1 medium onion, chopped
• 1 carrot, diced
• 1 cup peeled white pearl onion
• 1/4 cup kirsch (or brandy)
• 2 cups full-bodied dry red wine (with a lively acidity)
• 1 cup stock (beef or chicken or both)
• 3/4 cup pitted dried sour cherries
• 1/2 cup dried apricot (preferably Californian, halved or quartered if large)
• 1 large bay leaf
• 1 small piece cinnamon stick
• 2 fresh rosemary sprigs

1. Preheat oven to 325u0b0.
2. Using kitchen string, tie the pork shoulder crosswise, spacing the ties 1 inch apart. Rub the pork generously with salt and pepper and the garlic.
3. Heat 2 tablespoons of the olive oil in a 5 to 6 quart flameproof casserole or Dutch oven over high heat until almost smoking. Add the pork and cook until richly browned on all sides, about 8 minutes total. Add the remaining oil while the pork browns, if the casserole looks too dry. Transfer the pork to a bowl. Add the chopped onion, carrot, and pearl onions to the casserole and brown well, 6 to 7 minutes. Add the kirsch and cook over high heat until it is reduced to about 1 tablespoon, about 1 minute. Add the wine, beef stock, cherries, apricots, bay leaf, cinnamon stick, and rosemary sprigs and bring to a boil, scraping the bottom of the casserole to dislodge the brown bits. Season the sauce with salt to taste.
4. Return the pork to the casserole. Cover tightly and transfer it to the oven. Bake the pork, turning it once or twice, until it is very tender and an instant-read thermometer registers 165u0b0, about 1 1/2 hours.
5. Transfer the pork to a plate and cover it with foil to keep warm. Remove and discard the bay leaf, cinnamon stick, and rosemary sprigs.
6. Transfer the casserole to the stove top and cook the sauce over high heat until it is slightly syrupy, 3 to 5 minutes.
7. Remove the string from the pork and discard it. Cut the pork into slices and arrange on a serving platter. Pour the sauce over the pork and serve.

pork shoulder, salt, garlic, light olive oil, onion, carrot, onion, fullbodied dry red wine, stock, sour cherries, apricot, bay leaf, cinnamon stick, rosemary sprigs

Taken from www.food.com/recipe/catalan-braised-pork-shoulder-with-dried-fruit-367682 (may not work)