Braised Pork With Pears And Cider

• 2 tbsp olive oil
• 2 1/4 lbs boneless pork shoulder
• 1 piece (1 inch) ginger, thinly sliced
• 2 cloves garlic, thinly sliced
• 1/2 tsp ground fennel
• 3 cups apple cider
• 2 cups chicken stock
• 2 large pears, peeled and cut into thick wedges
• 1/4 cup coarsely chopped fresh flat-leaf parsley

1. Preheat the oven to 300u0b0F.
2. Heat oil in a Dutch oven on high heat. Cook pork until browned all over. Remove from pan.
3. Cook ginger and garlic in same pan, stirring, until fragrant. Add fennel; cook, stirring, 1 min. Add cider and stock; bring to a boil. Return pork to pan; cover.
4. Cook in oven for 1 hour. Uncover; cook in oven 30 mins. Add pear; cook, uncovered, about 30 mins or until pear is tender. Remove pork; let stand, loosely covered with foil, 5 mins. Slice pork thickly. Stir parsley into braising liquid. Serve pork with braising liquid.

olive oil, pork shoulder, ginger, garlic, ground fennel, apple cider, chicken stock, pears, parsley

Taken from recipes-plus.com/api/v2.0/recipes/36365 (may not work)