Monday, December 15, 2008

Meltingly Tender Pork Roast

Although we are not huge meat eaters at our house, when it's time to pull out the roaster we tend to go whole hog. And, in this case, I mean that literally.

This recipe is my absolute favorite way to cook up a pork shoulder. The slow cooking renders the pork meltingly tender, and the apples and onions (which are dessimated by the length of the cooking process) make a seriously fantastic sauce. On top of everything, this roast is a cinch to put together -- although it does require a bit of foresight, as the overnight marination really helps the flavors to permeate the roast.

As I've mentioned, first you must marinate the roast. When you've slathered it all over with a mixture of anise, rosemary, thyme, garlic, peppercorns, salt, and olive oil, you should wrap it up as tightly as you can in plastic wrap and place it in the fridge for a day or two. Trust me, it will be beautiful.
When you've got the roast all nicely marinated, you should chop up a few apples. I like to do five apples. But, if you've only got four, that will do nicely. Also chop up a couple of onions.
Season the apples and onions with salt and pepper and place them into the bottom of a nice roasting pan with a cover.
Add the pork roast right on top. I chose (this time) to chop my roast into two pieces. It seemed to work fine, so you can follow my lead if you like. You're also welcome to leave your roast in one piece.
You'll roast the pork at 450ยบ for about 30 minutes. Then you'll turn the temperature way down, add a bit of wine to the pan, and continue cooking it for about 3 more hours. What you'll find in the oven upon your return is a lovely thing. Sweet, succulent pork on a bed of the softest apples you've ever laid your eyes upon.
Don't hesitate to plate the whole mess up nicely on a platter and serve it to guests. They'll love you for it.
We had this beauty for Thanksgiving this year with a side of shaved brussels sprouts and some smashed potatoes with white truffle oil.

Stupendous stuff.
And the best part is, you can make it yourself.

Meltingly Tender Pork with Apples

12 comments:

  1. Oh, pork and apples. The classic. You ever make cider gravy? It's a winner. I love pork roast. If you're gonna only eat once in awhile, this is the way to do it.

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  2. Love the anise addition, I can only imagine the taste here! It's beautiful.

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  3. Does it matter whether the wine is white or red?? I have several boneless pork roasts in the freezer and I'd like to try this!

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  4. Oh, this sounds delightful! I love what marinading does to pork!! I'll bet it makes the house smell wonderful forever!

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  5. I want to dive into this photo...and indeed, make it pork if you're going to indulge in meat every so often.

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  6. Well, as someone who is a big meat eater, I am in love. This looks delicous. I wish I had gone to your house for Thanksgiving.

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  7. Bunny - We've always used a dry white with this pork roast; however, it might be worth experimenting with a red... probably something on the fruitier side to complement the apples.

    Of course, there's also the possibility of using an IPA or Pilsner -- which would be my vote! :)

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  8. Ooooo, fabulous! I'm sure it's perfectly tender

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  9. Wow - this is so impressive and delicious looking!

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  10. Yum! Looks like a comforting meal.

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  11. Wow! That is about all my family said as I served them with this delicious piece of pork.

    Thank you so much for the recipe!!!

    Barbara from Austria

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