Adapted from Yankee Magazine, March 2005 issue
Serves 10
Serves 10
3 T | olive oil, divided | 6 cloves | garlic, minced |
4-5 lb | pork (shoulder, butt, or 7 lb country-style ribs) | 1 T | flour |
kosher salt | 1 c | apple or cranberry juice | |
freshly ground black pepper | 3½ c | chicken stock or broth | |
1½ c | mushrooms, sliced | 4 sprigs | fresh rosemary, leaves only, chopped fine, or ½-1 tsp dried |
5 | shallots, minced | 2 | medium Granny Smith or other green apples, peeled and chopped medium |
2 | medium onions, chopped medium | 1/2 c | liquor: Calvados or applejack or red wine |
Prep
- slice mushrooms into large bowl
- mince shallots & garlic, add to same bowl
- chop onions, add to same bowl
- peel & chop apples
- chop rosemary
- mince parsley
- preheat oven to 325 degrees F
Cook
- Heat 2 T oil in a large Dutch oven over high heat.
- Season pork generously with salt and pepper, then sear it on all sides until thoroughly browned.
- Remove pork from pan and set aside.
- Reduce flame to a moderately high heat. Add the remaining oil, then mushrooms, shallots, onions, and garlic.
- Saute, stirring often, until the mixture is golden brown, about 10 minutes.
- Sprinkle the flour over the mixture and cook, stirring occasionally, 2 minutes.
- Add fruit juice and stock/broth. Allow it to boil until reduced by about one-third, about 20 minutes.
- Return pork to pan. The liquid should cover one-half to two-thirds of the pork. Adjust the liquid if necessary.
- Add rosemary and apples, cover pan, and bake in oven two to three hours, until the meat is extremely tender and separates easily with a fork.
- Remove pork from pan; keep warm.
- Skim excess fat from the sauce. Add liquor to sauce. Bring to a boil 1 minute.
- Adjust seasoning with salt and pepper.
Serve
- Carve meat into ½-inch slices and top with sauce.
- Garnish with parsley.
- Serve with roasted potatoes or wild rice pilaf.