Pork Shoulder Roast with Figs, Garlic, and Pinot Noir Recipe

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Pork Shoulder Roast with Figs, Garlic, and Pinot Noir
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Ingredients
11
Count
Nutrition
9375
Calories
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Ingredients:

Directions:

  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 cut about 1 in. long and 1 in. deep. Insert a garlic sliver, then a fig half into each cut, closing meat over figs; make cuts a little bigger if needed. Set aside remaining garlic and figs and their liquid.
  3. Preheat oven to 325°. Using kitchen twine, tie pork crosswise at about 1 1/2-in. intervals and lengthwise twice to form a neat roast. In a small bowl, combine 1 tbsp. thyme, 1 1/2 tsp. salt, 1/2 tsp. pepper, and the oil. Rub all over roast.
  4. Heat a 12-in. frying pan over medium-high heat. Brown pork all over, turning as needed, 8 to 10 minutes total; adjust heat if needed to keep meat from scorching. Transfer pork fat side up to a 9- by 13-in. baking pan.
  5. Reduce heat to medium. Add reserved garlic to frying pan; cook, stirring often, until light golden, about 1 minute. Pour in remaining wine from bottle and bring to a boil, scraping up browned bits with a wooden spoon. Pour mixture over pork and cover tightly with foil.
  6. Bake pork until almost tender when pierced, 2 1/2 hours. Stir reserved fig mixture into pan juices; bake, covered, until meat is tender, 15 to 20 minutes more.
  7. Spoon pan juices over pork to moisten, then transfer meat to a cutting board and tent loosely with foil. Skim fat from pan juices. Pour juices with figs into a large frying pan and boil over high heat until reduced to 2 cups, about 5 minutes. Stir in 1/2 tsp. thyme. Taste and season with lemon juice and more salt and pepper if you like. Pour into a gravy boat. Remove twine from pork, then cut meat crosswise into thick slices. Garnish with thyme sprigs and serve with sauce.
  8. Make ahead: Prepare through step 3 and chill airtight up to 1 day.
  9. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 9374.52 Kcal (39249 kJ)
Calories from fat 4718.65 Kcal
% Daily Value*
Total Fat 524.29g 807%
Cholesterol 921.17mg 307%
Sodium 3184.72mg 133%
Potassium 17410mg 370%
Total Carbs 797.68g 266%
Sugars 33.33g 133%
Dietary Fiber 4.81g 19%
Protein 300.65g 601%
Vitamin C 10.3mg 17%
Iron 1.9mg 11%
Calcium 132.2mg 13%
Amount Per 100 g
Calories 545.08 Kcal (2282 kJ)
Calories from fat 274.37 Kcal
% Daily Value*
Total Fat 30.49g 807%
Cholesterol 53.56mg 307%
Sodium 185.18mg 133%
Potassium 1012.31mg 370%
Total Carbs 46.38g 266%
Sugars 1.94g 133%
Dietary Fiber 0.28g 19%
Protein 17.48g 601%
Vitamin C 0.6mg 17%
Iron 0.1mg 11%
Calcium 7.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 230.4
    Points
  • 249
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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