Serves 6 to 8
- 2 ½ pounds boneless Boston pork butt
- 6 tablespoons olive oil
- 4 cups sliced onions (about 2 medium onions)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon saffron threads
- 1 ¼ cups pitted dried dates
- 1 cup dried apricot halves
- 6 whole cloves garlic, peeled
- ¾ cup water
- Salt to taste
1. Preheat oven to 325 degrees. Cut the pork into 8 to 10 equal-size pieces. Heat the olive oil in large flameproof casserole or Dutch oven. Add the pork and brown for 5 minutes, turning as needed. Add onions and sauté for 5 minutes. Add ginger, cinnamon, cumin, and saffron and cook over low heat, stirring occasionally, for 10 minutes, until the onions have softened and meat is evenly browned.
2. Add dates, apricots and garlic and pour in the water. Cover and cook in oven for about 1 hour or until pork is fork tender. Check frequently and add more water if casserole seems to be drying out.
Kathy’s Note: Basmati rice is the perfect accompaniment to this rich and savory dish. If you wish, you can make it a day ahead, then let cool slightly, chill, cover and store refrigerated. If you prefer a leaner dish, remove the solidified fat before reheating.