Braised Pork and Pears

Directions

1. Preheat the oven to 400°F.
2. Season the pork shoulder with sea salt and black pepper.
3. Warm your choice of fat in a large skillet over medium heat and brown the pork shoulder on all sides.
4. While that's going, slice the pear and transfer it to the bottom of a deep covered baker, with a lid. (I used mine from Pampered Chef and it doesn't go on the stove top which is why I used a skillet to brown the pork first.)
5. Halve the onion then chop each half into thirds. Smash the whole garlic cloves with the side of a large knife on a cutting board and remove the papery outer layer. Chop the top off the pepper, remove the seeds and slice into large chunks.
6. Add the chopped onion, sliced pepper, smashed garlic, ground ginger and chopped rosemary to the baking dish on top of the sliced pear. Mix everything together, trying to leave pears on the bottom layer. I didn't want to use more dishes so I did all this in the deep covered baker, alternatively you could mix everything in a small mixing bowl.
7. Make space in the baking dish in the middle by moving the onion mixture toward the sides. Transfer the pork shoulder on top of the pears so the onion mixture is all around the pork.
8. Drizzle the golden balsamic vinegar over the top of the pork. Add a pinch or two of sea salt and black pepper, to taste.
9. Cover and braise for 2-2.5 hours or until the pork registers 160°F with a meat thermometer.
10. Remove from oven, slice meat and serve with juices and whatever vegetables remain.
11. Enjoy! :)