Pork Roast with Dried-fruit Compote
A winter favorite you can prepare in your slow cooker. Try serving it with Stuffed Sweet Potatoes.
Bone-in pork shoulder, about 3 pounds
Salt and freshly ground pepper
3 tablespoons olive oil
1 cup chicken broth
¾ cup dry white wine
½ cup orange juice
¼ cup Crown Maple Sugar
1 sprig fresh rosemary
1 ½ cups pitted dried plums
1 ½ cups dried apricots
- Brown the pork. Season the pork shoulder on all sides with salt and pepper. In a large frying pan over medium-high heat, warm the oil. Add the pork and brown well on all sides, about 10 minutes total. Transfer the pork to the slow cooker. Pour off the excess fat from the frying pan and return the pan to high heat. Pour in the broth, wine, and orange juice and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Stir in the Crown Maple Sugar, bring the liquid to a boil, and pour the contents of the pan over the pork.
- Cook the pork. Add the rosemary sprig to the slow cooker. Scatter the plums and apricots around the sides of the meat. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.
- Carve the pork. Remove and discard the rosemary sprig. Transfer the pork to a platter and spoon the fruit compote around the pork. Slice the pork across the grain, or, if the meat is too tender to slice neatly, use a pair of forks to tear it into large chunks. Serve with the compote alongside.