Braised Pork Shoulder

I figure that it is good with chops, it is probably good with larger cuts. The shoulder roast is cut into serving pieces, salt and pepper then browned. Onion is sautéed till brown, carrots, pine nuts, cloves, thyme, oregano, frozen cranberries, garlic and ginger are added. It is then deglazed with red wine vinegar. The pork is added, some water, season and bring to a boil. It is finished in a warm oven till fork tender.