Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 9

Pork shoulder roast needs long, slow heat to get tender, and this one, topped with a rich apple gravy, is especially succulent. The dish is delicious with cheesy mashed potatoes and a big green salad.

Stephanie Spencer
This Story Originally Appeared On sunset.com

Gallery

Yunhee Kim; Styling: Emma Star Jensen

Recipe Summary

total:
7 hrs 30 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle pork with 1/2 tsp. salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt. slow-cooker. Add remaining 1 tsp. salt, the cider, Calvados, 1 tbsp. thyme, the pepper, and 1 sliced apple. Cover and cook until meat is very tender, about 4 hours on high or 7 hours on low.

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  • Meanwhile, about 20 minutes before pork is done, heat 2 tbsp. butter in a large frying pan over medium heat. Add remaining 3 apples and cook, stirring frequently, until tender and light golden, about 10 minutes. Transfer to a bowl; tent with foil.

  • Transfer roast from slow-cooker to a platter and tent with foil. Strain slow-cooker juices and skim fat; set aside. Melt remaining 1 tbsp. butter in frying pan. Add flour; cook, whisking often, until golden and bubbling. Slowly whisk in juices and 1 tsp. thyme; cook until slightly thickened, 6 to 8 minutes. Transfer to a gravy boat.

  • Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs and serve more gravy on the side.

Nutrition Facts

442 calories; calories from fat 36%; protein 37g; fat 18g; saturated fat 7.2g; carbohydrates 17g; fiber 2.2g; sodium 445mg; cholesterol 131mg.
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