Pork Shoulder


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Roast with apple cider, apples, and onions. Serve with garlic mashed potatoes and sauteed spinach.


1 7 to 9 pound Picnic Shoulder or Boston Butt Pork Roast
Kosher or Sea Salt
freshly ground black pepper
1/4 cup vegetable oil
3 carrots, roughly chopped
1 onion, skinned, root attached and quartered
2 apples, peeled, pitted and quartered
About 3 cups cabbage, sliced
2 cups chicken stock
1 cup apple cider


Heat oven to 350 degrees. Pat dry roast with a paper towel. Season with salt and pepper. In a heavy-bottomed Dutch oven over high heat, heat oil and sear roast on all sides (about 3 minutes per side). Remove to a plate. Lower heat to medium. Add carrots and onion; cook 2 to 3 minutes. Add apples. Place roast back in pan and nestle into the vegetables. Add stock and cider. Cover and place in oven for about 3 hours. Remove the roast to a plate and with foil; let rest at least 10 minutes. Skim and discard the fat. Strain.

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When is the cabbage added?

When is the cabbage added?

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