- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 pork butt or shoulder (about 3 1/2 lbs.), tied as a roast
- 3 tablespoons vegetable oil
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 1/2 cup chicken broth
- 8 to 12 garlic cloves, peeled
- 2 dried arbol chiles
- 1 large mild dried chile, such as New Mexico
- 6 Bosc or Anjou pears
- calories 568
- caloriesfromfat 59 %
- protein 36 g
- fat 37 g
- satfat 12 g
- carbohydrate 22 g
- fiber 3.6 g
- sodium 747 mg
- cholesterol 141 mg
How to Make It
Rub salt and pepper all over pork. Cover and chill overnight.
Preheat oven to 350°. Heat a large ovenproof pot over high heat and pour in oil. When hot, add pork. Brown pork on all sides until well browned (about 4 minutes per side), adjusting the heat to keep the pork sizzling but not burning. Transfer pork to a plate or platter.
Reduce heat to medium and add wine and lemon juice, scraping up browned bits. Add broth, garlic, and chiles. Return pork to pot and bring liquid to a boil. Cover pork and bake in oven until tender when pierced with a fork, about 2 hours.
Quarter, core, and peel pears. Add pears to pot, cover, and bake until pears are cooked through, about 30 minutes. Serve hot, with pan juices.
Note: Nutritional analysis is per serving.