Return to Content

Pork Shoulder

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

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.

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111