Method

• Preheat oven 150°C fan forced
• On a large plate, mix together plain flour and 1 tsp salt.
• Roll the pork shoulder in the flour to coat.
• Heat 3 tablespoons of oil and the butter over medium high in a large roasting dish or lidded casserole pan, toss in pear and fry on each side for 2 minutes until golden, transfer to a plate and set aside.
• Heat remaining oil over medium high heat in the same pan, add pork and brown meat on all sides. Remove from pan, leaving any oil and pan juices behind and set aside.
• To the pan add leek and shallots and sautee gently for 10 minutes.
• Stir through sage, dijon, 1 tsp salt and dates.
• Return pork to pan along with any resting juices, add chicken ⅔ of the stock and red wine vinegar.
• Bring to a simmer, cover and transfer to the oven to cook for  3 – 5  hours, until sauce is syrupy and meat is tender and falling off the bone.
• Add pears for the last ½ hour of cooking time, gently push them into the sauce and return the pan to the oven uncovered for the final cook to thicken sauce.
• Meanwhile, in a small pan, heat 2 tablespoons of oil and two tablespoons of butter and once foaming add the remaining sage to crispy fry over medium high heat for 30 seconds each side before removing to rest on a paper towel.
• Serve pork topped with crispy sage leaves, creamy mash and steamed green veggies.