Pork Shoulder Roast with Figs, Garlic, and Pinot Noir

Pork Shoulder Roast with Figs, Garlic, and Pinot Noir
Photo by Iain Bagwell

Ingredients

  • 1 boned pork shoulder (butt) roast (about 3 1/2 lbs.)
  • 8 garlic cloves, peeled and cut into large slivers
  • About 1 tsp. fresh lemon juice (optional)
  • 1 ½ cups (10 oz.) dried Mission figs, stems removed, halved lengthwise
  • 1 tablespoon sugar
  • ½ teaspoon anise seeds
  • 1 bottle (750 ml.) Pinot Noir, divided
  • + 4 more ingredients
    • 2 tablespoons plus 1/2 tsp. chopped fresh thyme leaves, plus thyme sprigs
    • About ½ tsp. freshly ground black pepper
    • About 1 ½ tsp. kosher salt
    • 3 tablespoons olive oil

1. Put figs, sugar, anise, 1 tbsp. thyme, and 1 cup wine in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer until figs are just tender when pierced, 10 to 12 minutes. Let cool. 2. With a small, sharp knife, make 16 evenly spaced lengthwise cuts into roast, each...

View full recipe at My Recipes

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