Photo: Yunhee Kim; Styling: Emma Star Jensen
Total Time
7 Hours 30 Mins
Yield
Serves 6 to 8

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Ratings & Reviews

Absolutely Delicious!

mschmidt
December 02, 2015
This dish has so much flavor! I made it for a dinner party and it was an absolute hit. The gravy was my favorite part. I highly recommend serving with mashed potatoes just to be able to use more gravy! I would only caution that you make sure you have a well-marbled piece of meat or that the fat is relatively well-trimmed. Mine was more fatty than I would like (though it still tasted delicious). 

janeymac's Review

LewesCook
April 03, 2014
N/A

Onecentinvegas's Review

RebeccahAnne
January 20, 2014
This is knock-your-socks-off delicious! I didn't have Calvados, so I substituted regular brandy with a couple of tablespoons of frozen apple juice concentrate, but otherwise, followed the recipe. Husband started raving after the first bite. Made it in the oven since I had the day off. Served with mashed potatoes and steamed sugar snap peas. I can't overstate how delicious this is! Husband says I shouldn't wait 6 months to make this again, so I'll make it again soon.

wildflowertt's Review

adkimmerly
November 03, 2013
N/A

avinalm's Review

janeymac
October 22, 2013
N/A

jstwil's Review

KReynolds
January 03, 2013
Relatively easy and quite tasty. Served with roasted brussels sprouts and mashed potatoes. The gravy was outstanding and made the dish.

LewesCook's Review

jstwil
December 24, 2012
Truly delicious, worthy of a dinner party with good friends. Only change was that I used regular brandy, as we were out of Calvados. Served with a baked turnip/potato gratin and green salad.

KReynolds's Review

chefjuju
December 08, 2012
Completely enjoyed this recipe - easy to make and wonderful to eat! We served it over rice and it was fantastic! Paired ninely with a Beaujolais Nouveau.

adkimmerly's Review

nicolerenee21
December 03, 2012
Seriously delicious. Followed the recipe pretty closely except for a light sprinkling of a Kansas City BBQ rub and a salt-free herb mix on the pork before browning. The fresh thyme is fantastic in this recipe, I definitely don't think dried would add as much flavor. I also skimmed nearly all of the fat off of the juices before making the gravy as well, and it turned out perfect. Paired with a nice pinot noir – mmm!

mschmidt's Review

avinalm
December 02, 2012
Great! Served it with couscous. A side of sauteed mushrooms added some earthiness.