Return to Content

Pork Shoulder

Pork Shoulder
0 votes, 0.00 avg. rating (0% score)
by in Jan 2009

Roast with apple cider, apples, and onions. Serve with garlic mashed potatoes and saut


  • 1 7 to 9 pound Picnic Shoulder or Boston Butt Pork Roast
  • Kosher or Sea Salt
  • freshly ground black pepper
  • 1/4 cup vegetable oil
  • 3 carrots, roughly chopped
  • 1 onion, skinned, root attached and quartered
  • 2 apples, peeled, pitted and quartered
  • About 3 cups cabbage, sliced
  • 2 cups chicken stock
  • 1 cup apple cider


Heat oven to 350 degrees.
Pat dry roast with a paper towel. Season with salt and pepper. In a heavy-bottomed Dutch oven over high heat, heat oil and sear roast on all sides (about 3 minutes per side). Remove to a plate. Lower heat to medium. Add carrots and onion; cook 2 to 3 minutes. Add apples. Place roast back in pan and nestle into the vegetables. Add stock and cider. Cover and place in oven for about 3 hours.
Remove the roast to a plate and with foil; let rest at least 10 minutes. Skim and discard the fat. Strain.
Updated Monday, December 8th, 2008

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111