Pork Shoulder Stew with Cranberries and Dried Cherries

This is a hearty stew for a cold winter evening and it pairs well with Pinot Noir, Zinfandel, and Syrah. The smashed potato recipe found on our website is the perfect side dish.
Pre-heat oven to 375 degrees

•1 4lb boneless pork shoulder, cut into 2 inch cubes
•3 tbs vegetable oil or more as needed
•3 large carrots cut into 2 inch pieces
•3 stalks celery, cut into 2 inch pieces
•1 cup chopped yellow onion
•4 garlic cloves, minced
•4 tbs flour
•1 14.5 oz can low sodium chicken stock
•1 cup dry white wine
•1/2 cup apple cider vinegar
•1 package fresh cranberries
•1 and 1/2 cup whole dried cherries
•1/2 tsp cinnamon
•1/4 tsp allspice
•2 tbs dried thyme
•1/2 tsp dried Coleman’s mustard
•Handful chopped Italian parsley
•Salt & freshly ground pepper

Salt and pepper the pork. In a heavy Dutch Oven, brown pork in vegetable oil on all sides and remove to a plate. In same pan, sauté onions, celery, and carrots until softened about 4 minutes over medium high heat. Add garlic, spices, and flour and cook until fragrant, about 2 minutes. Add vinegar and wine and stir up any bits on bottom of pan, about 2 minutes. Add pork cubes and any juices from plate to pan. Add chicken stock, cherries, and cranberries, cover and place in oven for one hour. Return pot to stove top, remove lid, add parsley, and simmer for another 45 minutes so liquid is reduced and looks slightly thickened.