Pork Shoulder Roast with Figs, Garlic, and Pinot Noir

Pork Shoulder Roast with Figs, Garlic, and Pinot Noir
11 Ingredients
  • 1 1/2 cups (10 oz.) dried Mission figs, stems removed, halved lengthwise
  • 1 tablespoon sugar
  • 1/2 teaspoon anise seeds
  • 2 tablespoons plus 1/2 tsp. chopped fresh thyme leaves, plus thyme sprigs
  • 1 bottle (750 ml.) Pinot Noir, divided
  • 1 boned pork shoulder (butt) roast (about 3 1/2 lbs.)
  • 8 garlic cloves, peeled and cut into large slivers
  • About 1 1/2 tsp. kosher salt
  • About 1/2 tsp. freshly ground black pepper
  • 3 tablespoons olive oil
  • About 1 tsp. fresh lemon juice (optional)
Nutrition
585
29% daily value
7 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

56% 37

Saturated

57% 11

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 4

Carbs

5% 14

Carbs (net)

- 12

Fiber

6% 2

Sugars

- 8

Sugars, added

- 2

Protein

60% 30

Cholesterol

40% 121

Sodium

21% 515

Calcium

6% 57

Magnesium

10% 42

Potassium

14% 639

Iron

14% 2

Zinc

43% 5

Phosphorus

46% 324

Vitamin A

1% 12

Vitamin C

7% 7

Thiamin (B1)

111% 1

Riboflavin (B2)

39% 1

Niacin (B3)

42% 7

Vitamin B6

53% 1

Folate equivalent (total)

3% 12

Folate (food)

- 12

Folic acid

- 0

Vitamin B12

52% 1

Vitamin D

794% 119

Vitamin E

8% 1

Vitamin K

5% 6

Sugar alcohols

- 0

Water

- 237
Comments
 
×