Pork Shoulder with Fig Sauce
Ingredients
- 1 1/2 cups dried Mission Figs, stems removed and halved
- 1 tablespoon sugar
- 1/2 teaspoon anise seeds
- 2 tablespoons +1/2 teaspoon chopped fresh thyme leaves, plus springs
- 1 bottle Pinot Noir, divided
- 1 boned pork shoulder (butt) about 3 1/2 pounds
- 4 garlic cloves, minced and separated
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons of butter
- 3 tablespoons olive oil
- 1/2 lemon juiced
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