Pork Roast with Apple Pan Gravy
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 8 to 10
Ingredients
  • 1 quart apple juice
  • 1 cup table salt
  • 1 (6 to 8-pound) pork shoulder (Boston butt) roast, bone-in
  • 2 tablespoons vegetable oil
  • 2 tablespoons Acadiana Table Sweet Heat Seasoning Blend, see recipe here
  • 6 cloves garlic
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 cup apple cider
  • 1 cup apple sauce
  • 2 cups chicken stock
  • 2 medium apples, cored and sliced
  • 2 whole apples, unpeeled and uncored
  • ¼ cup chopped curly-leaf parsley
  • 2 sprigs fresh rosemary
  • 1 tablespoon butter
  • Kosher salt and freshly ground black pepper
Instructions
  1. In a large container with a lid, pour in the apple juice and salt, and stir to combine. Add the pork along with 2 cups of ice. Cover the container and let refrigerate 8 hours or overnight. Remove the pork roast and pat dry.
  2. Preheat your oven to 300ºF.
  3. Rub the roast with oil and sprinkle with dry seasoning. Make 1-inch slits in the roast and insert the garlic cloves. In a large cast-iron pot or Dutch oven with a tight-fitting lid over medium-high heat, add the roast. Brown on all sides including the fat cap. Add the onions and bell pepper and continue to cook until the onions turn translucent, about 5 minutes. Pour in the apple cider to deglaze. Add the apple sauce, stock, sliced apples, whole apples, garlic, parsley, and rosemary to the pot. Place the roast fat-side-up on top of the vegetables; cover and roast for 2 hours. Uncover and roast for 1 hour longer until the fat cap browns and the meat reaches an internal temperature of 170ºF, or until fork tender. Remove the pork roast from the pot and place on a platter to rest covered with foil.
  4. Place the pot with the pan juices and drippings on the stovetop. Remove the rosemary stems. Turn the heat to high, bring the mixture to a boil, and reduce to a simmer. Add the butter at the finish and stir to incorporate. Taste the gravy and season with salt and pepper, if needed.
  5. Slice the roast (it should begin to fall apart) and remove the shoulder bone. Serve on a platter with all of the pan drippings and pieces of apple along with the gravy on the side.
Notes
Prep time does not include brining. Most any fresh apple will work fine. While I like bits and pieces in my gravy, feel free to strain the pan juices before thickening. To go with this dish, a mound of mashed potatoes seems appropriate, but in Cajun country, white rice (Supreme brand recommended) would be even better.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=25157