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  • Stuffed, Braised Pork Shoulder

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  • Spare Ribs, Cabbage, and Sauerkraut

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Slow-Roasted Pork Shoulder with Melted Apples

We pulled this recipe recently from the Wall St. Journal and finally made it the other night. It was absolutely melt-in-your-mouth delicious. I've never tasted pork so tender. The "Melted Apples" part is the gravy, which is prepared in part by pushing apples that you've roasted with the pork through a sieve. Pictured in the photo is the pork served withbaked apple slices.

INGREDIENTS

Marinate: Overnight
Active preparation time: 1 hour
Cooking time: 2½ to 3 hours

4-5 pounds boneless pork shoulder
1 tablespoon fennel seed, toasted and finely ground
2 teaspoons black peppercorns, cracked
2 tablespoons packed, fresh thyme leaves, lightly chopped
2 tablespoons fresh rosemary leaves, lightly chopped
4 medium garlic cloves, passed through a press
2 tablespoons salt, plus more for seasoning
4 tablespoons extra-virgin olive oil
4 medium all-purpose apples
1 medium yellow onion
Freshly ground black pepper
1 cup dry white wine
Trim sinew and all but ¼-inch of fat from pork shoulder. Put the pork on a sheet pan.

METHOD

1 In a small bowl mix together the ground fennel seed, cracked peppercorns, thyme and rosemary leaves, pressed garlic, 2 tablespoons salt and 2 tablespoons olive oil. Stir until the mixture is uniform.

2 Rub the mixture evenly over the pork shoulder inside and out. Wrap the pork shoulder tightly in plastic wrap to hold the marinade against the skin and marinate overnight (or up to two days).

3 Peel, halve and core the apples. (A melon baller is a great tool to remove the seeds effortlessly.) Cut each half into 4 equal wedges. Place the wedges in a medium bowl.

4 Peel and trim the onion. Cut in half and cut each half into 12 thin wedges. Mix with the apples.

5 Preheat the oven to 450°.

6 Toss the apples and onions with the remaining 2 tablespoons of olive oil and season with salt and pepper. Place in the bottom of a roasting pan or Dutch oven with a cover and put the marinated pork shoulder on top. (You may also use a regular roasting pan with aluminum foil to cover.)

7 Roast uncovered for 30 minutes. Turn the oven heat down to 325° and add the wine. Cover the roasting pan and slow roast for 2½ to 3 hours [on a 5-lb. roast, the outside of the roast was very tender but the inside could have cooked longer to get it to falling apart texture] until the pork shoulder is very tender and pulls apart easily when probed with a fork.

8 Transfer the pork shoulder to a serving plate. If the pan juices are very thick, add enough water to loosen, then mash and strain. If more liquid is desired, add a little water. The apples will be so soft that they will break down.

Check the seasoning and correct to taste. Strain the sauce through a coarse strainer to refine the texture if desired.

Meatballs with Ricotta in Tomato Sauce

Do you like Italian meatballs? I've been fishing around for a while for a good meatball recipe and have found it in this one. The basic idea is to take a bas...

Mom's Perfect Pork Chops

Sometimes the best food is really the simplest. We experiment frequently with different ways of preparingpork chops, but the way we have pork chops most regu...

Pâté (Pate) Maison

Easy to make liver pate recipe, made with chicken livers and pork sausage, wrapped in bacon, well seasoned with herbs and spices. Also known as "pâté (pate) ...

Salsa Verde Carnitas

Carnitas are the Mexican version ofpulled pork. Braised first in a spicy sauce, pork shoulder is slow cooked until so tender the meat just shreds easily with...

Spare Ribs, Cabbage, and Sauerkraut

Leave it to my Germanic father to find yet another twist on pork and sauerkraut. Yes, we already have a perfectly goodrecipe for spare ribs and sauerkrautwhi...

Stuffed Pork Chops with Kielbasa and Sauerkraut

My father is of German Austrian descent, so naturally we eat a lot of pork chops and sauerkraut. Recipes containing the same have almost a genetic pull over ...

Stuffed, Braised Pork Shoulder

We had a hankering for a pork roast recently and found this relatively easy stuffed pork shoulder recipe in an oldThe Good Cookcookbook on pork from Time Lif...

Vermont Maple Syrup Pork Chops

Yet another great New England recipe from the Boston Globe. We made this the other night and loved it. The maple syrup with the vinegar give it a bit of a sw...

White Beans and Sausage

Okay, so why didn't we think of this earlier? White beans, Italian sausage, tomato sauce. It's sort of likespaghettibut with white beans instead of pasta. Fi...

Pork Chops with Dijon Sauce

We found this recipe in a New York Times Sunday Magazine over a year ago and have prepared it several times since. The Dijon cream sauce perfectly complement...

Pork Roast with Cardamom Mushroom Sauce

There are two, no make that three, secrets to making an excellent pork roast. The first is tobrinethe roast; brining helps the roast retain moisture when it ...

Pork Stuffed Cabbage Rolls

Can be prepared in 1 1/2 hours. My old neighborhood in San Francisco used to have a fabulous Hungarian restaurant where I loved to go for pork stuffed cabbag...

Pulled Pork Sandwich

Pulled pork sandwiches can hardly be called sandwiches. The sauce soaks into the buns and if you tried to pick one up with your hands it would completely fal...

Vermont Maple Syrup Pork Chops

Yet another great New England recipe from the Boston Globe. We made this the other night and loved it. The maple syrup with the vinegar give it a bit of a sw...

Stuffed Pork Chops with Kielbasa and Sauerkraut

My father is of German Austrian descent, so naturally we eat a lot of pork chops and sauerkraut. Recipes containing the same have almost a genetic pull over ...

Spare Ribs, Cabbage, and Sauerkraut

Leave it to my Germanic father to find yet another twist on pork and sauerkraut. Yes, we already have a perfectly goodrecipe for spare ribs and sauerkrautwhi...

Chipotle Meatballs

Chipotle chiles are jalapeño peppers that have been smoked and dried. They are often served in an adobo sauce made with chiles, garlic, vinegar, onions and t...

Chile Verde

Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow coo...

Bacon-wrapped Pork Roast

An easy way to dress up a simple pork roast is to wrap it in bacon. The bacon fat brings extra juiciness and flavor to the roast. 1 Preheat oven to 375°F. Se...

Becca's Jambalaya

Recently I spent an afternoon helping my friend Becca cook up a large batch of jambalaya . Becca is from Biloxi, Mississippi and has been making jambalaya fo...