This week's featured recipe and tips by:

Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

This pork is delicious served on a toasted bun with your favorite mustard.

If you want to use this while entertaining, serve it with garlic mashed potatoes and tender-crisp green beans.

Use leftovers for pizza - just top some flatbread  with pork,  some fresh fig quarters or slices and a sprinkle of Gorgonzola cheese.

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Pulled Pork with Fresh Figs


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  • 1 pork shoulder (2-3 pounds)
  • Salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 pint fresh figs, quartered
  • 1 large shallot, thinly sliced
  • 1 tablespoon chopped fresh rosemary


Heat oven to 325˚F.
Cut pork into three or four pieces and season generously with salt and pepper.
Heat an oven-proof skillet with a lid or small Dutch oven to medium-high and add oil.
When oil is hot, brown pork well on all sides. Remove and set aside.
Add figs and shallots, season with salt and pepper and sauté for about 2 minutes or until onions are lightly browned.
Return pork to pan, sprinkle with rosemary and roast, covered, for 1 1/2 to 2 hours, stirring every 1/2 hour until falling-apart tender.
Pull pork into pieces with two forks and serve on artisan buns.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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