Slow-Roasted Pork Shoulder (Apple Gravy)
Tender, slow-roasted pork shoulder infused with aromatic herbs and paired with a velvety apple gravy. This comforting dish combines savory, sweet, and earthy notes for the perfect Sunday dinner centerpiece.
6 Servings
Ingredients
For the Spice Rub:
- 2 tbs fresh thyme leaves lightly chopped (or 1 tbs dried thyme)
- 2 tbs fresh rosemary leaves lightly chopped
- 1 tbs fennel seeds toasted
- 2 tsp black peppercorns
- 2 tsp kosher salt
- 4 medium cloves garlic minced
- 2 tbs extra virgin olive oil optional
For the Pork Shoulder Roast:
- 4 –5 lbs boneless pork shoulder trimmed of excess fat (leave about ¼ inch)
- 4 medium cooking apples Fuji or Jonagold recommended
- 1 medium yellow onion
- 2 tbs olive oil
- Salt and pepper to taste
- ½ c dry white wine or water as substitute
- ½ tsp Dijon mustard
- Freshly ground black pepper to taste
Instructions
Prepare the spice rub:
- Combine the fennel seeds, peppercorns, thyme, rosemary, garlic, and salt in a spice grinder. Process until finely ground into a paste. Alternatively, use a mortar and pestle. Stir in olive oil until the mixture reaches a smooth consistency.
Marinate the pork:
- Rub the prepared spice paste evenly over the entire surface of the pork shoulder. If the roast is tied, untie it to coat the interior before retying. Wrap tightly in plastic wrap and refrigerate overnight, or up to 48 hours, allowing the flavors to penetrate deeply.
Prepare the apples and onions:
- Peel, halve, and core the apples. Slice each half into four wedges. Peel and halve the onion from tip to root, then slice each half into thin wedges. In a bowl, toss the apples and onions with olive oil, salt, and pepper until evenly coated.
Roast at high temperature:
- Preheat the oven to 450°F (232°C). Arrange the apples and onions in the bottom of a roasting pan or Dutch oven, creating a bed for the pork. Place the marinated pork shoulder on top. Roast uncovered for 30 minutes to achieve a golden crust.
Slow roast to tenderness:
- Reduce the oven temperature to 325°F (163°C). Add the wine to the pan and cover tightly with a lid or foil. Continue roasting for 2½–3 hours, or until the pork is fall-apart tender and easily pierced with a fork.
Prepare the apple gravy:
- Transfer the pork shoulder to a serving platter and cover with foil to keep warm. Place the apples and onions in a blender, add ½ cup of water and Dijon mustard, and blend until smooth. Adjust the texture by adding water as needed. Pass through a fine mesh sieve for a refined consistency. Season with salt and pepper to taste.
Serve:
- Slice or shred the pork into portions and serve with the warm apple gravy spooned over the top. Garnish as desired.
Notes
To make this Slow-Roasted Pork Shoulder (Apple Gravy) gluten-free, ensure the Dijon mustard and wine (or stock substitute) are certified gluten-free. The rest of the ingredients are naturally free of gluten.