A hefty pork shoulder is slathered with a rub of fennel seeds, pepper, thyme, rosemary, and garlic and set to marinate for a day or two in the fridge. It is then nestled in a bed of sliced apples and onions, first browned on high heat in the oven, and then covered and allowed to cook low and slow, until it is almost falling apart. 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. We’ve made just a few changes—reduced the salt rather dramatically, added some mustard, puréed and strained the gravy. I love this method of slow cooking a pork shoulder and think you will too! If you cook the meat at a high temp, the fat and water drain out before the collagen melts, making for tough, dry meat. Long, gentle cooking = fork-tender, moist pork shoulder.
What to Serve With Roast Pork
The gravy here is magic, so look for a starch that sops it up: buttered noodles or mashed potatoes. For veggies, try tender cabbage or glazed carrots.
Storing and Freezing Leftover Pork Roast
Refrigerate leftovers, tightly covered, 3-5 days.Freeze leftovers up to 3 months. If you have enough gravy, freeze the meat directly in it to keep it moist.
Try These Other Roast Pork Recipes!
Slow Cooker Cider Pulled Pork Braised, Stuffed Pork Shoulder Bacon-Wrapped Pork Roast Cuban-Style Roast Pork
2 tablespoons packed, fresh thyme leaves, lightly chopped, or 1 tablespoon 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 (1.8 to 2.2 kg) boneless pork shoulder, sinew and excess fat (beyond 1/4 inch) trimmed
4 medium good cooking apples, such as Fuji or Jonagold
1 medium yellow onion
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup (120 ml) dry white wine (can sub water)
1/2 teaspoon Dijon mustard
Freshly ground black pepper
Transfer the mixture into a bowl and stir in 2 tablespoons olive oil. Wrap the roast tightly in plastic wrap to hold the rub against the skin and marinate overnight (or up to two days). Put the onions and the apples together in a bowl, toss with 2 tablespoons of olive oil, and season with a little salt and pepper. 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.
