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The Boston Globe

Food & dining

Recipe for sherry-braised pork shoulder

Serves 4

pounds boneless pork
shoulder roast
Salt and pepper, to taste
1 tablespoon canola oil
1 onion, chopped
3 stalks celery, chopped
1 cup dry sherry
1 tablespoon soy sauce
2 cups chicken stock
1 cup long-grain white rice, rinsed
cups water

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