Braised Pork Shoulder in Hoisin-Wine Sauce with Dried Plums
The long, slow braising technique results in a pork roast that's ultraflavorful and moist. Though braising isn't quick, the oven does most of the work. As for wine, try the combination of pork and riesling. It may seem surprising to pair a "big" meat like pork with a white wine like riesling, but in fact the two have been deliciously served together for centuries--especially in Germany, Austria, and Switzerland. I've based the braising liquid on hoisin sauce and the Chinese wine known as shaohshing wine to add an Asian twist. Serve with a simple accompaniment of baby carrots and mashed potatoes.