Monday, May 21, 2012 at 09:28AM
Bill Shane in Entrees, Soups and Stews

8 onions, medium, peeled, whole
12 lbs pork shoulder, boneless, cut into 1  ½ inch cubes
1 cup (8 ounces) orange juice
1 cup soy sauce
1 cup dry sherry
¼ cup fresh ginger root, minced
1 quart Michigan purple plums, canned, pitted, and drained

Place whole onions in center of roasting pan.  Add pork cubes around onions in single layer.  Bake in 325 F oven for one hour, stirring pork occasionally.  Remove from oven. Cool onions slightly.  Quarter onions lengthwise.  Set aside.  Remove any grease.  Combine remaining ingredients except plums and onions and add to pork.  Simmer on top of stove for one hour or until pork is tender and juices are cooked down.  Add plums and onions.  Continue to cook until heated thoroughly.  Serve over cooked rice.

Article originally appeared on Michigan Plum Growers (http://www.michiganplum.org/).
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