Pomegranate and Cherry Braised Pork

This seasonal dish is easy to make;
just pour in the pomegranate juice
with wine and some orange juice, and add
fruit and chiles for a sweet and spicy braise.

Ingredients:
2 tbsp. olive oil
1.5 – 2 lb. lean pork shoulder
salt and pepper
1 yellow onion, diced
1 cup POM pomegranate juice
1 cup red wine
juice of 1 navel orange
1/2 cup dried sweetened tart cherries
1 hot pepper, diced

Directions:
Set a large oven-safe pot over medium heat.
Heat the olive oil, then sear the pork
for about 5 minutes on each side
until a golden brown char forms.
Add the remaining ingredients to the pot,
cover and place in the oven.
Turn the oven on to 325 degrees
and cook for 3 hours,
turning occasionally.