Christmas may have passed, but the cold winter days are still ahead of us. A slow-cooked pork shoulder is perfect for the season, even without a special occasion. And apple gravy can easily turn a regular dinner into a special event. Let’s dive into the recipe.
Slow Roasted Pork Shoulder With Apple Gravy
Keep in mind that this recipe calls for the pork shoulder to be marinated overnight, so make sure you start the day ahead. Here are all the ingredients you need:
For the Spice Rub
- 2 tablespoons packed, fresh thyme leaves, lightly chopped (you can substitute with 1 tablespoon of dried thyme)
- 2 tablespoons fresh rosemary leaves, lightly chopped
- 1 tablespoon fennel seeds, toasted
- 2 teaspoons black peppercorns
- 2 teaspoons kosher salt
- 4 medium cloves garlic, minced
- Extra virgin olive oil (optional)
For the Pork Shoulder Roast
- 4 to 5 pounds of boneless pork shoulder (excess fat trimmed)
- 4 medium good cooking apples
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Here’s How to Prepare the Dish
Making the Spice Rub
Grind the fennel seeds, peppercorns, thyme, rosemary, garlic, and salt. You can use a spice/coffee grinder, but a mortar and pastel will work as well. Once everything looks like a homogeneous paste, transfer it into a bowl and stir in 2 tablespoons of olive oil.
Marinating the Pork Shoulder
Rub the spice paste all over the pork shoulder generously. If the cut was tied, you’ll need to untie it, so that the rub covers every part of the meat. You can tie it again and then wrap it in plastic wrap tightly and transfer it to the fridge to marinate overnight or for up to 2 days.
Preparing the Apples and Onions
Roughly cut the onions into about 12 thin wedges and transfer them into a bowl. Peel, halve, and core the apples and cut each half into about 4 equal pieces and transfer to the same bowl. Toss everything with 2 tablespoons of olive oil and salt and pepper to taste.
Roasting the Pork Shoulder and Making the Gravy
Transfer the apple and onion mixture into a Dutch oven and place the marinated pork shoulder on top of it. Place into a preheated 450F oven with the lid off for 30 minutes. Turn down the heat to 325, add the vino, and put the lid on. Roast the meat for 2 ½ to 3 hours until tender.
Once the pork pulls apart easily, transfer it to a serving plate and cover it with foil to rest. Meanwhile, put onions, apples, and accumulated juices into a blender, add the mustard, and half a cup of water, and blend until smooth. Cut the pork roast into pieces and serve with the apple gravy.
Pro Tip: Roasted veggies such as potato wedges and carrots make a great side dish!