Pot-Roasted Pork With Prunes And Armagnac - cooking recipe

Ingredients

1/2 cup armagnac or 1/2 cup cognac
1 1/2 cups prunes, no pits
4 -5 lbs pork shoulder
3 tablespoons vegetable oil, divided
salt
black pepper
3 medium red onions, cut into 1/2-inch thick disks
1 cup white wine
1/2 cup armagnac or 1/2 cup cognac
1 cup chicken broth
1/4 teaspoon chili flakes
2 tablespoons honey
1 tablespoon tomato paste
1 tablespoon fresh sage, roughly torn and crushed
1 teaspoon chopped sage
1/4 cup chopped parsley

Preparation

Add armagnac and prunes to a cold pan. Set over medium flame and heat until armagnac begins to bubble. CAREFULLY tip the pan AWAY from you until the alcohol catches flame. (If you have an electric stove, use a long match.) Turn off the heat and allow the alcohol to burn off.
Tie the pork shoulder with butcher's twine, using 4-6 loops.
Heat 2 tbsp oil in a saute pan. Sprinkle meat liberally with salt and pepper, and massage into surface. When oil is shimmering, put roast in pan. Brown meat on all sides, until well-browned. Remove meat to a dish and set aside. Pour out fat.
Add 1 tbsp fresh oil to pan. When hot, add onions. Sprinkle with a pinch of salt and pepper. When nicely browned, add white wine, armagnac, chicken broth, chili flakes, honey and tomato paste. Stir together. Add sage. Return pork to the pan. Pour over the plumped prunes and their armagnac. Bring to a boil, cover tightly, and move to a 325F oven for 2 to 2 1/2 hours.
Carefully remove pork to a cutting board. Set pan over medium heat and reduce slightly. Remove string from roast. Allow roast to rest 10-15 minutes, then carve 1/4-1/2\" thick slices. Add parsley to sauce and pour over sliced pork.