Holidays More Holiday New Year's New Year's Dinner Party Ragout of Pork & Prunes 4.7 (9) 9 Reviews Pork shoulder is an inexpensive and juicy cut that lends itself to roasting, grilling and braising. Here it's paired with prunes, which is a natural marriage of flavors, but you can also use butternut squash combined with a few dried apricots. Serve with polenta and roasted carrots. By Perla Meyers Updated on April 22, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 1 hr 15 mins Additional Time: 1 hr 45 mins Total Time: 3 hrs Servings: 10 Yield: 10 servings, about 2/3 cup each Nutrition Profile: Low-Sodium Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1- to 1 1/2-inch pieces 1 teaspoon salt, divided Freshly ground pepper, to taste 2 tablespoons canola oil, divided 1 tablespoon butter 1 cup minced shallots, (5-6 large) 2 teaspoons grated fresh ginger 1 tablespoon brown sugar 1/4 cup sherry vinegar, or red-wine vinegar 1 teaspoon dry thyme, or 1 tablespoon fresh thyme, minced 1 ½ cups reduced-sodium beef broth 2 cups large pitted prunes 1 cup tawny port, (see Note) 2 tablespoons water 2 teaspoons cornstarch Directions Preheat oven to 350 degrees F. Season pork with 1/2 teaspoon salt and plenty of pepper. Heat 1 tablespoon oil and butter in a large, heavy casserole or Dutch oven over medium heat. Add the pork in batches (do not crowd the pot) and cook until browned on all sides, 3 to 4 minutes per batch. Remove to a large plate. Add the remaining 1 tablespoon oil to the pot. Add shallots and ginger and cook, stirring, until soft and lightly browned, 3 to 5 minutes. Add brown sugar, vinegar and thyme. Bring to a simmer and immediately add broth. Return the pork to the pot and cover with a tight-fitting lid. Transfer the pot to the oven and bake until the pork is very tender, about 1 1/2 hours. Remove from the oven, uncover and let stand for about 15 minutes. While the stew stands, combine prunes and port in a small saucepan. Bring to a simmer and cook for 10 minutes. Skim or blot any visible fat from the stew. Stir in the prunes and port. Return the pot to the stove and bring to a simmer. Reduce heat and simmer over low heat for 10 minutes. Combine water and cornstarch in a small bowl. Transfer the pork and prunes to a bowl with a slotted spoon. Return the sauce to a simmer. Stir in the cornstarch mixture a little at a time, stirring and adding more as needed, until the sauce just coats the spoon. Stir the pork, prunes and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute. Tips Make Ahead Tip: Prepare through Step 6; let cool to room temperature, cover and refrigerate for up to 3 days. Finish with Step 7 just before serving. Note: Port is a sweet fortified wine that provides depth of flavor in cooking. Tawny port is aged in oak, turning it brown (as opposed to dark-red ruby port). Look for it in your wine or liquor store. Originally appeared: EatingWell Magazine, January/February 2009 Rate It Print Nutrition Facts (per serving) 314 Calories 13g Fat 30g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size about 2/3 cup Calories 314 % Daily Value * Total Carbohydrate 30g 11% Dietary Fiber 3g 10% Total Sugars 17g Added Sugars 1g 2% Protein 14g 28% Total Fat 13g 17% Saturated Fat 4g 22% Cholesterol 53mg 18% Vitamin A 506IU 10% Vitamin C 2mg 2% Folate 7mcg 2% Sodium 333mg 14% Calcium 40mg 3% Iron 2mg 9% Magnesium 32mg 8% Potassium 508mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.