Pork Pot Roast with Chestnuts, Figs and Dates

pork-pot-roast-with-chestnuts-and-figs-square

Pork Pot Roast with Chestnuts, Figs and Dates

This festive pork pot roast with chestnuts, figs, and dates is slow-cooked to perfection in a rich, aromatic sauce — the ultimate holiday centerpiece.

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 2 30

Servings

Calories 607kcal

Author by Jenny Skrapaliori Graves

Equipment

Thick bottom large pot or dutch oven
Meat thermometer

Ingredients

3 lbs pork shoulder roast boneless
2 tablespoons extra virgin olive oil
1 cup onions diced
2 bay leaves
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
3-4 cloves
1 teaspoon chili pepper flakes
4 garlic cloves crushed and roughly chopped
⅔ cup dark rum or brandy or apple or grape juice for a non-alcoholic option
1 cup Medjool dates pitted
1 cup chestnuts cooked, whole
1 cup dried figs
1 cup organic broth chicken or vegetable
freshly ground pepper

Instructions

Season the pork shoulder generously with sea salt and freshly ground pepper on all sides. Let it rest at room temperature for about an hour.
In a large, heavy pot, heat two tablespoons of olive oil over medium-high heat. Sear the pork for about 6–7 minutes, turning to brown it evenly on all sides.
Transfer the pork to a plate and stir in the spices, bay leaves, garlic cloves, and diced onions. Sauté gently for 2–3 minutes until fragrant.
Add the dark rum (or apple or grape juice for a non-alcoholic option) and let it simmer briefly so the liquid reduces slightly and releases its aroma.
Return the pork to the pot. Pour in the broth and bring everything to a gentle boil. Lower the heat, cover the pot, and let the pork cook slowly for about 1½ to 2 hours, until a thermometer reads 145°F (63°C) at the thickest point.
Stir in the dried figs, dates, and roasted chestnuts. Continue cooking over very low heat for another 30 minutes, allowing the sauce to thicken and the flavors to meld beautifully.
Transfer the pork, and fruit onto a warm serving platter. Strain or ladle the sauce into a gravy boat and serve alongside. Serve the pot roast with mashed potatoes, roasted vegetables, or even simple rice.

Notes

The rule is to roast a pork roast at 350°F (175°C) for 25 minutes per pound. However, this recipe is on the stovetop and uses very low heat. My pork shoulder weighed 2.7 lbs / 1.2 kg. I cook the roast for a total of two hours. Use a thermometer to read the roast's internal temperature after one hour of cooking. Then check every 15 minutes. When the temperature reaches 140°F (60°C), pull the roast out; the meat will continue to cook while resting and reach 145°F (63°C). If the pork is done earlier than expected, pull it out, cover it with aluminum foil, and keep cooking the dried fruit and chestnuts in the sauce separately.

Adjust the cooking time if you prefer a pork shoulder roast on the bone. With the bone-in, it will take longer to cook.

Red and white onions will work fine with this recipe. You can also use a cup and a half of small pearl onions if you like.

Dried figs. Great figs are sundried figs from kalamata. I also like the golden California figs. Feel free to use your preference. I leave the fruit whole.

Dried dates. I always use Medjool dates. They are large and soft with a rich flavor.

Chestnuts. Get already roasted and peeled whole chestnuts.

You can substitute brandy or whiskey for the dark rum. For a non-alcoholic option, use apple juice or white grape juice. Use ½ cup instead of ⅔ cup of rum. Also, add ½ cup water to the juice. Always get juices with no added sugar.

Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition