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Pork Shoulder Roast with Black Mission Fig Chutney

serves 6
Brian Streeter
Pairs well with:
Vine Hill Ranch, Cabernet Sauvignon

Its intensely rich and deeply concentrated blackberry, fig, boysenberry and dark plum flavors are a perfect pairing for Brian's recipe that includes Mission Black Figs.


3 ½ lbs. boneless pork shoulder butt
1 bunch fresh sage, roughly chopped
4 cloves garlic, chopped
1 T. salt
1 tsp. cracked black pepper
½ tsp. dried chili flakes
2 T. olive oil

1 T. olive oil
½ onion, small dice
1 large Granny Smith apple, peeled & diced
20 dried Black Mission figs, ¼ inch dice
¼ c. red wine
¼ c.balsamic vinegar
1 T. sugar
1 small cinnamon stick
1 bay leaf
1 piece star anise
salt and pepper


In a stainless steel bowl, combine the sage, garlic, salt, pepper, chili flakes and olive oil. Rub thoroughly over the pork shoulder. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 400° F. Remove the pork shoulder from the marinade and place in a baking dish. Roast in the middle of the oven for 2 ½ hours. Baste the pork with its own juices for the last 45 minutes.

To make the Black Mission Fig Chutney, heat the olive oil in a medium size pan over medium heat. Saute the onions and apple, stirring until the onion is soft and translucent. Do not let brown. Add the figs, wine, vinegar, sugar, cinnamon, bay leaf and star anise. Bring to a boil, lower the heat, and simmer for 20 minutes, or until the figs soften. Set aside to cool to room temperature. Remove cinnamon stick, bay leaf and star anise. Place half the mixture in the work bowl of a food processor and puree until smooth. Combine with the remaining figs. Season to taste with salt and pepper.

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