Marinate overnight, then roast all day until fall-apart tender.
Now here’s a good one for a cold winter day.
Talk about melt-in-your-mouth delicious!
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You don’t need a knife to eat this slow-roasted pork shoulder.
Just a big appetite.
We first encountered this recipe by Napa chef Maria Helm Sinskey in the Wall Street Journal years ago.
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I love this method of slow cooking a pork shoulder and think you will too!
This is what makes the shoulder fall-part tender.
Long, gentle cooking = fork-tender, moist pork shoulder.
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For veggies, try tendercabbageor glazedcarrots.
Storing and Freezing Leftover Pork Roast
Try These Other Roast Pork Recipes!
(Alternatively, you’ve got the option to pound the mixture with a mortar and pestle.)
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Transfer the mixture into a bowl and stir in 2 tablespoons olive oil.
Rub the mixture evenly all over the pork shoulder.
Peel, halve, and core the apples.
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Cut each apple half into about 4 wedges.
Cut in half from tip to root.
Trim the root and tip.
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Cut each onion half into about 12 thin wedges.
Place the apples and onions in the bottom of a roasting pan or Dutch oven with a cover.
Place the marinated pork shoulder on top of the apples and onions.
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Roast uncovered for 30 minutes.
Turn the oven heat down to 325F and add the wine.
Transfer the pork shoulder to a serving plate and cover with foil to keep warm.
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Put the apples and onions into a blender.
Add about 1/2 cup water and the mustard and puree.
Check the texture, and add water until you get the desired thickness for the gravy.
Press through a sieve for a silky smooth textured gravy.
Check the seasoning and correct to taste.
Cut the roast into pieces and serve with the apple gravy.
Leftovers will keep refrigerated for up to 5 days or frozen for 3 months.
