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Yield: 10 servings
Preparation Time: 60 minutes
Start to Finish Time: 225 minutes
- 3 tablespoons olive oil, divided
- 1 5-pound pork shoulder or pork butt
- Kosher salt and freshly ground black pepper, to taste
- 1-1/2 cups mushrooms, sliced
- 5 shallots, minced
- 2 medium onions, chopped medium
- 1 large jalapeno pepper, chopped fine
- 6 cloves garlic, minced
- 1 tablespoon flour
- 3 cups hard apple cider
- 3-1/2 cups chicken stock or broth
- 4 sprigs fresh rosemary, leaves only, chopped fine
- 2 medium Granny Smith or other green apples, peeled and chopped medium
- 1/2 cup Calvados or applejack
- Garnish: 2 tablespoons Italian parsley, minced
Preheat oven to 325
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