Roasted Pork Shoulder with Spicy Apple Sauce
⏳ Time
3 hours 30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Preparation time — 30 minutes. Marinating for about 1–2 days, no longer. Based on a recipe by Chef John Smith, published in the Wall St. Journal on 9.24.05.
Ingredients
- Garlic - 4 cloves
- Pork Blood - 4 lbs
- Apple - 4 pieces
- Onion - 1 head
- Dry White Wine - 4 fl oz
- Nigella Seeds - 1 tablespoon
- Dijon Mustard - ½ teaspoon
- Ground Black Pepper - 2 teaspoons
- Thyme - 0.7 oz
- Fresh Rose Hips - 2 tablespoons
- Ocean salt - 2 teaspoons
- Olive Oil - 2 tablespoons
Step by Step guide
Step 1
Trim the tendons and excess fat, but the shoulder should remain intact.
Step 2
Place the fennel seeds, black pepper, thyme leaves, rosemary, garlic, and 2 teaspoons of salt in a grinder or mortar, and grind into a uniform paste. Transfer the mixture to a bowl and stir in 2 tablespoons of olive oil.
Step 3
Evenly distribute the prepared mixture over the entire pork shoulder. If the roast is tied, untie it and apply the mixture inside. Wrap the pork in plastic wrap, place it in the refrigerator, and marinate for 1–2 days.
Step 4
Peel the apples and cut them in half, removing the core and slicing each half into 4 wedges.
Step 5
Peel the onion and cut it in half from tip to root. Slice each half into 12 thin wedges. Place the onion and apples in a bowl and mix.
Step 6
Preheat the oven to 446°F.
Step 7
Add the apples and onions with 2 tablespoons of olive oil, seasoning with a little salt and pepper. Place the apples and onions at the bottom of a heavy pot. Place the marinated pork shoulder on top of the apples and onions.
Step 8
Roast for 30 minutes uncovered. Then reduce the temperature to 320°F and pour in the wine. Cover the pot with a lid and slow roast in the oven for 2.5–3 hours, until the pork shoulder is slightly falling apart or easily separates with a fork.
Step 9
Transfer the pork shoulder to a warmed plate and cover with foil.
Step 10
Place the apples and onions in a blender. Add about 0.5 cup of water, meat juices, and mustard to the blended apples and onions. Check the texture and add water until the desired sauce consistency is achieved. Strain the resulting sauce through a sieve. Season to taste. Optionally, you can add walnuts to the sauce.
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