- 1 duBreton Pork Shoulder
- 125 mL (½ cup) of white wine
- 125 mL (½ cup) of dried cranberries
- 6 – 8 French shallots, peeled
- 4 sprigs of fresh rosemary
- Fresh ground salt and pepper
* Searing the meat shortens the cooking time and adds flavour. Using hot water also helps to raise the temperature faster.