20 February, 2012
German-Style Pork Roast
My heritage is German, so I grew up eating a lot of pork. Germans love to use cabbage and apples in their cooking. This recipe doesn’t have cabbage, but it does have apples. And, while it’s roasting in the oven, your mouth will surely water from the smells coming from your kitchen! The pork is so tender, no knife is necessary…it just falls apart with your fork!
- 1 whole Pork Shoulder Roast (also Called Pork Butt)
- Salt And Pepper, to taste
- 2 cups Apple Juice
- 1/2 cup vegetable stock
- 3 whole Apples, Cored And Cut Into Wedges
- 3 whole Medium Onions, Sliced
- 1 whole Bay Leaf (or two, if they are small)
- Wild Rice
- 2-1/2 cups Wild Rice
- 4 cups Water
Saute onions until brown and caramelized.
Heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to brown. Add apple juice, apple slices, onions, and bay leaf. Cover and roast for 3 hours at 300°F.
Close to the end of the cooking time, make the rice according to package directions.
When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich. If necessary, use some potato starch to help thicken the juices.
Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.