I have to make dinner for eight this weekend. I am going to make Daniel Boulud's braised pork shoulder with cherries and sweet potatoes. http://www.bookstocooks.com/page366.htm
I have actually made this before but it was about a year ago and all I can remember is that it was good although a bit sweet.
The dried cherries that i found easily are tart morello cherries - I like them but they are a bit sour (as the name implies!)
Anyone have input on what dried cherries I should use?
My shoulder still has skin on it - I am assuming that I should remove the skin before braising? I would think that unless you are roasting - skin is a bad idea?