Braised Pork Shoulder

I rubbed a 3lb pork shoulder with salt and pepper, then seared it in olive oil and butter. Then I threw in a dozen whole, peeled garlic cloves, a sliced red bell pepper and three nectarines. I poured in enough beef and chicken stock to submerge the roast 3/4 of the way in liquid. Tossed in large pinches of oregano, thyme, rosemary and sage, a very tiny pinch of clove, a minuscule dusting of curry powder, two bay leaves and a generous splash of dry sake.

I brought the whole thing to a boil, covered it then set it in my preheated 350 degree oven for two hours.

It came out buttery, fragrant and ever so subtly spiced.

Accompanied by a puree of sweet potatoes, and a divine salad prepared by our dinner guest who also brought a lovely bottle of Edmunds St. John's Parmelee Hill 2005 Sonoma Valley Syrah.

Ooh! What a wonderful dinner...