Pork shoulder, also called Boston butt, is known for its flavor, not tenderness–that is, unless it’s cooked “low and slow.”
Yield:
10 servingsIngredients
3 tablespoons olive oil, divided
1 5-pound pork shoulder or pork butt
Kosher or sea salt
Freshly ground black pepper
1-1/2 cups mushrooms, sliced
5 shallots, minced
2 medium-size onions, chopped medium-size
1 large jalapeno pepper, finely chopped
6 garlic cloves, minced
1 tablespoon flour
3 cups hard apple cider
3-1/2 cups chicken stock
4 fresh rosemary sprigs, leaves reserved (stems discarded), finely chopped
2 medium-size Granny Smith or other green apples, peeled and chopped medium-size
1/2 cup Calvados or applejack
2 tablespoons minced Italian parsley
Instructions
In a large Dutch oven on high setting, heat 2 tablespoons olive oil.
Pat pork dry, and season generously with salt and pepper. Sear pork on all sides until well-browned. Remove to a plate.
Reduce heat to medium-high. Add remaining oil. Add vegetables, including garlic. Sauté, stirring occasionally, until golden-brown, about 10 minutes.
Sprinkle flour over mixture and cook, stirring occasionally, 2 minutes.
Add apple cider and stock and bring to a boil. Reduce by one-third, about 20 minutes.
Heat oven to 325°.
Return pork to pot. The liquid should cover one-half to two-thirds of the roast; adjust liquid if necessary. Add rosemary and apples. Cover and place in oven 2-3 hours, or until meat is extremely tender and separates easily with a fork.
Remove pork to a plate and tent with foil.
Skim excess fat from sauce. Add Calvados and raise heat to high; boil 1 minute. Adjust seasoning to taste with salt and pepper.
Carve meat into 1/2-inch slices and top with sauce. Garnish with parsley. Serve with roasted potatoes or wild-rice pilaf.
