Braised Pork with Dates
Watch out: This downright decadent dish has been known to cause a stampede at the dinner table. And the next day won’t be any different when you tuck the leftovers into a grilled-cheese sandwich—if you have any leftovers, that is!
Ingredients
- 2 tbsp (30 ml) unbleached all-purpose flour
- 1 boneless pork shoulder roast, about 3 1/2 lb (1.6 kg)
- 2 tbsp (30 ml) butter
- 1 cup (250 ml) chicken broth
- 1/4 cup (60 ml) whole-grain mustard
- 4 cups (760 g) small fingerling potatoes
- 2 cups (350 g) shallots, peeled
- 8 Medjool dates, pitted and diced
- Salt and pepper
Instructions
- In a large bowl, place the flour. Add the roast and toss to coat with flour.
- In a skillet over medium-high heat, brown the roast on all sides in the butter. Season with salt and pepper. Place in the slow cooker. Deglaze the skillet with the broth and mustard. Transfer to the slow cooker.
- Place the potatoes, shallots and dates around the meat. Cover and cook on Low for 8 hours. It can be maintained on Warm for up to 6 hours.
Watch out: This downright decadent dish has been known to cause a stampede at the dinner table. And the next day won’t be any different when you tuck the leftovers into a grilled-cheese sandwich—if you have any leftovers, that is!