Braised Pork Roast with Savory Apple and Onion Relish

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Sometimes it's nice to cook something long and slow, with delicious smells wafting through the house.
 
Total time: 5 hours
Makes: 6 - 10 servings

Ingredients

• 1 5 - 7 lb. pork shoulder roast, trimmed of excess fat but not all
• 1 cup plain apple sauce
• 1 medium white onion, quartered
• 3 tablespoons fresh oregano leaves or 1 rounded tablespoon dried oregano
• 1 teaspoon salt
• 2 teaspoons fresh ground black pepper
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 - 2 cups chicken broth

Relish:

• 2 apples, cored and sliced into 1” wedges
• 1 large white onion, halved and cut into ½” slices

Directions

In a food processor or blender, combine the apple sauce, quartered white onion, oregano, salt, black pepper, and cider vinegar and pulse until the mixture is a thick gruel. Stir in olive oil.  Rub the mixture into the pork roast.  Place in a sealable plastic bag with all the marinade or in a covered dish and refrigerate for a minimum of 1 hour, it can also be left overnight. Turn the bag or the roast over several times to distribute the marinade.

Pre-heat the oven to 350° F. Put the pork roast with marinade in a large, heavy roasting dish and pour 1 cup of chicken broth onto the bottom of the pan, being careful not to pour over the roast. Cook for about two hours, turning the roast every half hour.  Add the sliced apple and onion, spreading them around the roast and tossing with the pan juices (add more broth if the pan is dry), cook for approximately one more hour (using an instant read thermometer, the internal temperature should be 150° F, but should not exceed 160° F). Remove from the oven and let stand, loosely tented with foil, for 10 - 15 minutes. Slice off chunks of roast and spoon relish over – heaven on Earth!

Recipe created by Personal Chef Michi Harris