Autumn Pork Roast
Apples and sweet onions braised together with this pork roast make their own pot liquor gravy with the help of a submersion blender.
Google the title of this recipe and you get a million variations on a familiar theme: Pork Shoulder, apples, thyme and possibly root vegetables like carrots, parsnips and the like. I did about fifteen minutes of research and wrote down this recipe just based on what I had on hand, and what flavors I wanted for this particular fall day I served this with mashed potatoes and the use of a submersion blender makes the gravy without the need for any thickening agent.
Autumn Pork Roast
Yield: 6-8
Apples and sweet onions braised together with this pork roast make their own pot liquor gravy.
Ingredients
- 4-5 lb bone-in pork shoulder roast
- 4 tbsp olive oil
- 1/2 cup brandy
- 3 medium sweet or yellow onions, sliced into rings (like Vidalia or Texas 1015)
- 2 honey crisp apple2, peeled, cored and diced
- 1 cup chicken stock (like Kitchen Basics or Swanson's)
- 2 tbsp garlic, minced
- 3 tbsp dried thyme
- 1/2 cup natural apple sauce, no sugar added (like, Mott's)
- 1/4 cup apple cider vinegar
- 1 tbsp Dijon mustard (like Grey Poupon)
- 1/8 tsp fine sea salt
- 7-8 grinds freshly cracked black pepper
Instructions
- Pre-heat oven to 400°F.
- In a Dutch oven, heat the olive oil over medium high on the stove heat until the oil is shimmering.
- Salt and pepper the post roast, and then brown the roast on all sides in the hot oil, about 5 minutes on each side.
- Remove the roast from the Dutch oven to a platter for the moment and add the onions. Sauté them until they begin to pick up some color, about 7 minutes
- Add the apples and sauté for a 2-3 minutes.
- Remove the Dutch oven from the stove, add the brandy, and scrape up any brown bits in the pan. Add the garlic, thyme, chicken stock and apple cider vinegar, apple sauce, and stir to combine.
- Nestle the pork roast on top of the vegetables. Put the lid on the Dutch oven and cook for 15 minutes, then turn the heat down to 325°F and cook for 3-1/2 hours.
- Remove the pork roast from the Dutch oven and remove the bone. Place the pork roast on a warm platter and cover with aluminum foil, .
- Add the Dijon mustard to the broth, and using a submersion blender, blend all the vegetables until your have a smooth gravy. It should require no thickening agent.
- Serve the roast with mashed potatoes and the gravy ladled over.
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