Throwing together a delicious seasonal dinner in the summer is easy, but in the autumn and winter it can take a little planning. One reason we like to use pork a lot in the cooler months is that it blends well with many fruits, which provide a great way to brighten up the taste of a dish. Usually we use apples or dried fruit when we’re making pork braises or roasts, but when cranberries showed up at the farmers’ market, we decided a pork braise with cranberries was in order.
With the bright flavors of cranberries and white wine and the mellow richness of pork shoulder, this made for a very satisfying fall dish. It’s also a great make-ahead dish, we liked it even better the second day than we did the first. If you’re going to make it ahead, set aside a few berries for presentation purposes. Get our recipe over on Brooklyn Supper.