MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Slow-Cooker Braised Pork With Prunes & Orange Categories: Pork, Fruits, Citrus Yield: 6 servings 3 tb Unsalted butter 3 tb All-purpose flour 1/2 c Sherry vinegar 1/2 c Dry red wine 3 lb Boned, skinned pork shoulder - fat trimmed, in 2" to 3" - chunks 2 lg Shallots; minced 1 Orange; for 3 (3" to 4") - strips orange zest, plus - peeled, chopped orange - segments, for topping 2 Fresh thyme sprigs -OR- 1 ts Dried thyme 4 ts Kosher salt, more for - seasoning Black pepper 1 1/2 tb Light brown sugar (packed) 5 1/2 oz Prunes 1/3 c Fresh parsley; chopped Put the butter in a microwave-safe bowl or large liquid measuring cup and melt it in the microwave, about 1 minute. Stir in the flour until the mixture looks like cake batter and microwave 15 to 30 seconds, just to warm the flour. Scrape the mixture out into a 6- to 8-qt slow cooker. Whisk 1/4 cup of the sherry vinegar and the red wine into the roux in the slow cooker. Stir in the pork, shallots, orange zest, thyme, salt and several generous grinds of black pepper. Cover the slow cooker and set to cook on high for 4 hours. Meanwhile, stir together the remaining 1/4 cup sherry vinegar, the brown sugar and a pinch of salt in a medium bowl. Stir in the prunes and set aside. About an hour before the pork is done, using a slotted spoon, add the soaked prunes to the slow cooker, along with about 1-1/2 tb of the soaking liquid. (Discard the remaining liquid or save it for a salad dressing.) Continue to cook until the pork is tender and the flavors are blended. If you would like to reduce the sauce, you can keep the slow cooker on high, remove the lid, and let it bubble for 10 to 20 minutes. Remove and discard the thyme sprigs. Stir in the parsley and serve with chopped orange segments, if desired. Recipe by Sarah DiGregorio RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM