Pork Shoulder Roast With Figs, Garlic, And Pinot Noir

By Sunset
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Ingredients

1 1/2 cups (10 oz.) dried Mission figs, stems removed, halved lengthwise

1 tablespoon sugar

1/2 teaspoon anise seeds

2 tablespoons plus 1/2 tsp. chopped fresh thyme leaves, plus thyme sprigs

1 bottle (750 ml.) Pinot Noir, divided

1 boned pork shoulder (butt) roast (about 3 1/2 lbs.)

8 garlic cloves, peeled and cut into large slivers

About 1 1/2 tsp. kosher salt

About 1/2 tsp. freshly ground black pepper

3 tablespoons olive oil

About 1 tsp. fresh lemon juice (optional)

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