Ingredients
- 3 T. pork fat or other fat like butter or olive oil
- 1 pork shoulder roast
- 4 c. apple juice
- 1 c. beef stock (made from your marrow bones – see here for instructions)
- 5 apples, cored and cut into wedges
- 3-4 yellow or sweet onions, sliced
- 2 bay leaves
Instructions
- Heat the fat in a large stock pot over high heat.
- Salt and pepper the pork then sear on all sides.
- Reduce heat to low, add remaining ingredients, and simmer for 2 ½ - 3 hours. You can use a 300º oven instead of the stovetop if you prefer.
- Remove the pork, apples, and onions to a platter. Cover with foil to let the roast rest. Remove the bay leaves and discard.
- Turn up the heat and boil the liquid left in the pot, reducing until it is thick enough for a sauce.
- Debone and chop the roast into bite size pieces, include that wonderful shoulder fat! Then spoon the sauce over, and serve.
We liked having it with wild rice and included excessive amounts of the sauce, it almost was a stew!
Thanks for the great photo Jessica!
Comments (4)
Elizabeth O'Sullivan:
Dec 22, 2015 at 07:03 AM
I think we'll have this Christmas Day! It looks like the kind of thing where you can do most of the preparation a day or two before and then reheat those bite-sized pieces and sauce without any loss of goodness. Do you think that's the case? (I love cooking but I also love to keep Christmas as mellow as I can!)
Jack Mccann:
Dec 22, 2015 at 01:02 PM
For sure! It warms up really well. Let me know if you get a nice photo so I can update this one!
Jessica:
Jan 19, 2017 at 02:19 PM
Just wondering, how many onions do you use? I don't see it noted in the recipe.
Jack McCann:
Jan 19, 2017 at 02:28 PM
Hey Jessica! Ha! Whoops! ...And we even have the onions in the title and the picture, too!
I've updated the recipe to show 3-4 yellow or sweet onions, sliced. Thanks!
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