APPLE AND ONION ROASTED PORK

Apple and Onion Roasted Pork

For a tender, flavorful apple pork roast using a Boston butt, you can either slow-roast it in the oven or cook it in a slow cooker. The lengthy, low-and-slow cooking process breaks down the tough connective tissue in the pork shoulder, making it juicy and easy to shred. A perfect fall dish!

Ingredients

• 4–5 lb. boneless or bone-in pork butt roast
• 3–5 Fuji and/or Granny Smith apples, cored and cut into wedges
• 2 large purple onions, diced or sliced
• 2 cups apple juice or apple cider
• 1 tbsp olive oil
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme or rosemary (optional)
• For gravy (optional): 1/4 cup cold water and 2 tbsp cornstarch. Let's be honest...gravy is NEVER optional

Instructions

1. Prepare the slow cooker. Add the apples, onions, and herbs to the bottom of the slow cooker. Pour in the apple juice.
2. Season the pork. Pat the pork butt dry with paper towels. Rub it all over with olive oil, then season generously with salt, pepper, and garlic powder.
3. Cook. Place the seasoned pork butt on top of the apples and onions in the slow cooker, with the fat side up to self-baste. Cover and cook on low for 8–10 hours, or on high for 4–6 hours, until the meat is fork-tender. The internal temperature should be 195–205°F for easy shredding.
4. Shred and serve. Transfer the pork to a cutting board and let it rest for 15 minutes before shredding with two forks. Mix the shredded pork back into the juices in the slow cooker to keep it moist and flavorful.
5. Make optional gravy. For a thicker sauce, strain the liquid, apples, and onions from the slow cooker into a saucepan. In a separate bowl, whisk together the cornstarch and cold water. Bring the liquid to a boil, then whisk in the cornstarch mixture and cook until thickened. Pour the gravy over the shredded pork to serve. 

Notes

• Serve with mashed or roasted potatoes, or even rice.
• You can sear off the Boston butt before putting it in the slow cooker for added flavor.
• This can also be cooked in a Dutch oven at  300°F. Cook for 3 to 4 hours, or until the pork is fall-apart tender.