Slow Roasted Pork with Cherry Sauce
Pairs well with Maize Valley Merlot. Originally Served at the February, 2014 Vintner’s Dinner
- 1 (6 – 8 pound) pork roast
- Salt & Pepper
- 1/3 cup packed brown sugar
- 10 ounces fresh or frozen pitted cherries
- 2 cups dry red wine
- 3/4 cup granulated sugar
- 5 TBL red wine vinegar
- 1/4 cup ruby port
Cut slits 1 inch apart in crosshatch pattern in fat of roast, being careful to not cut into meat. Combine 1/3 cup salt and brown sugar in bowl. Rub over roast and into slits. Wrap meat tightly with plastic wrap and refrigerate 12 – 24 hours.
Heat oven to 325 degrees. Unwrap roast and place on rack in pan, season with pepper. Add 1 qt water to roasting pan. Roast until meat is extremely tender and registers 190 degrees (5 – 6 hours), basting twice during cooking. Transfer pork to carving board, tent with foil and let rest for 1 hour.
Pour drippings from pan into bowl and skim off fat. Combine 1/4 cup drippings, cherries, wine, granulated sugar, 1/4 cup vinegar and port to simmer in saucepan over medium heat. Cook, stirring occasionally, until reduced to 1 1/2 cups, about 45 minutes. Remove from heat and stir in remaining 1 TBL vinegar and cover.
Slice pork and serve with cherry sauce.