This pork recipe highlights slow cooking at its very best. This pork roast absolutely purrs with exotic flavors due to the addition of the figs, white wine, and that wonderful ingredient sage. Serve with a plate of mashed potatoes and please take you time as you enjoy every succulent bite.

2 cups dry white wine, such as Pinot Grigio

7 ounces dried Calimyrna figs

1 1/2 teaspoon salt, plus more to taste

1 1/2 teaspoons dried rosemary

1 1/2 teaspoons sage

1/2 teaspoon ground fennel seed (grind in a spice grinder or in a mortar and pestle)

3/4 teaspoon freshly ground black pepper, plus more to taste

One 7-pound pork butt with bone, skin trimmed

2 tablespoons extra-virgin olive oil, as needed

1 large onion, chopped

2 medium carrots, chopped
 

2 tablespoons unsalted butter, at room temperature

2 tablespoons all-purpose flour

1. Bring the wine to a simmer in a small nonreactive saucepan over high heat. Remove from the heat and add the figs. Let stand until cooled, about 1 hour.

2. Mix together the 1 1/2 teaspoons salt, the rosemary, sage, fennel seed, and 3/4 teaspoon pepper. Using the top of a knife, poke about a dozen slits in the pork. Rub the herb mixture all over the pork, forcing some of the mixture into the slits. Heat the oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 10 minutes. Transfer to a platter.

3. Add more oil to the pot, if needed. Add the onions, and carrots, and cook, stirring occasionally, until the onion softens, about 5 minutes. Return the pork to the pot, and add the figs and the wine. Bring to a boil over high heat. Reduce the heat to low and cover. Simmer until the pork is fork-tender, about 4 hours. Transfer the pork to a deep serving platter. Using a slotted spoon, transfer about half of the figs to the platter. Cover with aluminum foil to keep warm.

4. Remove the pot from the heat and let stand for 5 minutes. Using a large spoon, skim off and discard the fat that rises to the surface of the cooking liquid. Using a rubber spatula, mash the butter and the flour together into a paste in a medium bowl. In batches, in a blender with the lid vented, puree the cooking liquid with the onions, carrots, and remaining figs. Whisk each batch of puree into the flour paste. Pour the pureed mixture back into the pot and bring to a boil over high heat, whisking often. Reduce the heat to medium-low and simmer until the sauce has thickened nicely, about 5 minutes. Season with salt and pepper.

5. Carve the pork. Pour the sauce over the pork and serve hot, with the figs.

Makes 8-10 servings.

Recipe courtesy of:

Rodgers, Rick, Autumn Gatherings, New York: William Morrow. 2008.

Photo courtesy of ehow.com.

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