Apple braised pork
Recipe by Steph Lewis
2 pounds pork shoulder roast, cut in half
A splash of vegetable oil
2 or 3 sliced onions
6 or 8 slices of diced bacon
4 apples, cored and cut into large chunks
2 cups or so of applesauce
A few cups of chicken broth
A couple of chopped carrots
Half a bottle of white wine
A few heaping spoonfuls of grain mustard
2 or 3 bay leaves
A pinch of salt
A few turns of the peppermill
Prep. Time → 30 min
Cook Time → 150 min
1. Place a large Dutch oven or stew pot over medium-high heat with enough oil to coat the bottom.
2. Carefully add the pork roast to the hot oil and brown well on all sides. Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the liquids are added and lower the temperature. When the roast is evenly browned set it aside for a few minutes.
3. Drain off the fat then add the bacon and onions. Cook, stirring frequently until the bacon and onions are nicely browned, about fifteen minutes.
Return the pork roast to the pot. Add the apples, applesauce, chicken broth, carrots, wine, mustard and bay leaves. Season well with salt and pepper. Bring the works to a simmer, place a tight fitting lid on the pot and reduce the heat to low. Simmer slowly until the meat is very tender, about two hours.
main courses, pork, main course, winter July 09, 2011 23:07
Author foodnetwork.ca
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