Recipe Background
When you're in Granny's kitchen, you pretty much know that everything she makes that touches your tastebuds is going to be the best you've ever had. Take Granny's Pork Shoulder, for instance. Sounds average, right? Well, boy, oh, boy, is it not one of the tenderest, juiciest versions of pork shoulder you ever did taste. Not only is the meat cooked to perfection every time, but the sweet apple sauce it simmers in will blow your mind with every taste. So, the next time you're in her kitchen, make sure you request Granny's Pork Shoulder! Trust us, it's so very good!
When you're in Granny's kitchen, you pretty much know that everything she makes that touches your tastebuds is going to be the best you've ever had. Take Granny's Pork Shoulder, for instance. Sounds average, right? Well, boy, oh, boy, is it not one of the tenderest, juiciest versions of pork shoulder you ever did taste. Not only is the meat cooked to perfection every time, but the sweet apple sauce it simmers in will blow your mind with every taste. So, the next time you're in her kitchen, make sure you request Granny's Pork Shoulder! Trust us, it's so very good!
Ingredients
- 3 pounds pork shoulder roast
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoons olive oil
- 4 yellow onions thinly sliced
- 6 cloves garlic minced
- 1/4 cup dry white wine
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon fresh chopped rosemary leaves or 1 teaspoon crushed dried rosemary
- 1 teaspoon smoked paprika
- 1 1/2 cups apple cider
- 1 1/2 cups low-sodium chicken broth
- 2 bay leaves
- 2 Granny Smith apples cored and quartered
Directions
- Preheat the oven to 400 degrees F.
- Pat the pork dry with paper towels and season it all over with the salt and the pepper.
- In a large oven-safe Dutch oven over medium-high heat, heat the oil.
- Add the seasoned pork to the oil and brown on all sides, about 5 minutes per side.
- Transfer the pork to a large plate.
- Reduce the heat to medium, add the onions to the Dutch oven, and cook, stirring often, until they have softened, about 4-5 minutes.
- Sir the garlic into the onions and cook until it is fragrant, about 30 seconds.
- Deglaze the Dutch oven with the wine.
- Stir the thyme, the rosemary, and the paprika into the wine mixture.
- Add the browned pork, the apple cider, the chicken broth, and the bay leaves to the Dutch oven and bring it to a boil.
- Cover the Dutch oven with a tight-fitting lid and carefully transfer it to the oven.
- Lower the oven temperature to 350 degrees F and cook the pork for 2 hours.
- Carefully add the apples to the pork mixture.
- Roast the pork, covered, until the internal temperature of the meat reaches 145 degrees F, about 30 minutes.
- Carefully place the Dutch oven on the stovetop.
- Transfer the pork to a cutting board and let it rest for 10 minutes.
- While the pork is resting, in the Dutch oven over high heat, boil the sauce until it has reduced slightly and has thickened.
- Cut the pork.
- Serve the pork with the onions, the apples, and the sauce.
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