Marry This Pork Roast with Apples and Onions Recipe is a tender and savory recipe, which is made with pork shoulder and fresh apples. It’s the ultimate comfort food recipe, ready in about 3 hours and 30 minutes.
Jump to RecipePork Roast with Apples and Onions Ingredients
For the Pork Roast:
- 3 Tbsp. Olive Oil
- 1 whole Pork Shoulder Roast (also Called Pork Butt)
- Salt And Pepper, to taste
- 4 cups Apple Juice
- 1 cup Beef Stock
- 3 whole Apples, Cored And Cut Into Wedges
- 3 whole Medium Onions, Sliced
- 1 whole Bay Leaf
For the Wild Rice:
- 2 1/2 cups Wild Rice
- 4 cups Water
- 3 cups Chicken Stock
- 1/2 stick (4 Tablespoons) Butter
- 1/2 cup Chopped Pecans
How To Make Pork Roast with Apples and Onions
- Sear the Pork: Heat the olive oil in a large pot or Dutch oven over high heat. Season the pork roast generously with salt and pepper, then carefully place it in the hot pot. Sear on all sides until a deep brown crust forms.
- Simmer the Roast: Reduce the heat to low. Add the apple juice, beef stock, apple wedges, sliced onions, and the bay leaf to the pot. Cover and let it simmer for 3 hours, until the pork is fork-tender.
- Cook the Wild Rice: Towards the end of the pork’s cooking time, melt the butter in a medium saucepan. Add the pecans and sauté for a couple of minutes until toasted. Add the wild rice, water, and chicken stock. Bring to a boil, then reduce the heat to low, cover, and cook until all the liquid has been absorbed.
- Reduce the Sauce: Once the roast is done, carefully remove the pork, apples, and onions to a serving platter. Increase the heat under the pot to medium-high and boil the remaining liquid, allowing it to reduce and thicken into a rich sauce.
- Serve: Slice the pork and serve it alongside the cooked apples, onions, and wild rice. Spoon the thick, reduced sauce over everything.
Recipe Tips
- What cut of pork is best? Pork shoulder, also known as pork butt, is the ideal cut for this recipe. It has a good amount of fat and connective tissue that breaks down during the long, slow simmer, resulting in incredibly tender, melt-in-your-mouth meat.
- How do I get a good sear on the pork? The key is a hot pan and dry meat. Pat the pork shoulder completely dry with paper towels before seasoning it. Make sure the oil in your pot is shimmering hot before you add the meat, and don’t move it for the first few minutes to allow a deep brown crust to form.
- Can I make this in the oven instead of the stovetop? Yes, absolutely. After searing the pork, add the other ingredients as directed, cover the pot, and place it in a 300°F (150°C) oven for 3 hours.
- How do I know when the sauce is reduced enough? The sauce is ready when it has thickened enough to coat the back of a spoon. It should be rich and concentrated in flavor.
What To Serve With Pork Roast
The recipe includes a delicious pecan wild rice, making it a fairly complete meal. To add some green, it pairs wonderfully with:
- Roasted Brussels sprouts
- Steamed green beans or asparagus
- A simple green salad with a tart vinaigrette
How To Store Pork Roast
- Refrigerate: Store leftover pork, vegetables, and sauce in an airtight container in the refrigerator for up to 4 days. The rice should be stored in a separate container.
- Freeze: The cooked pork and sauce freeze very well. Let them cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Pork Roast with Apples and Onions Nutrition Facts
- Calories: 650-750 kcal
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. For a less sweet but still flavorful version, you can use apple cider. You could also use all beef or chicken broth, though you will miss the distinct apple flavor that complements the pork so well.
If your pork roast is tough, it almost always means it needs more time. The long, slow, moist cooking process is what breaks down the tough connective tissues in the pork shoulder. Give it another 30-60 minutes of simmering time, and it should become perfectly tender.
Of course. Hearty root vegetables like parsnips or chunks of butternut squash would be a great addition. You can also add a few sprigs of fresh thyme or rosemary to the pot at the beginning of the simmer for a more herbaceous flavor.
Try More Recipes:
Pork Roast with Apples and Onions Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings15
minutes3
hours30
minutes750
kcalA tender pork shoulder is slow-simmered with sweet apples and onions until it’s melt-in-your-mouth tender, served with a rich pan sauce.
Ingredients
Pork: 3 Tbsp Olive Oil, 1 Pork Shoulder Roast, Salt & Pepper, 4 cups Apple Juice, 1 cup Beef Stock, 3 Apples, 3 Onions, 1 Bay Leaf.
Rice: 2 1/2 cups Wild Rice, 4 cups Water, 3 cups Chicken Stock, 4 Tbsp Butter, 1/2 cup Chopped Pecans.
Directions
- Heat oil in a large pot. Season the pork roast with salt and pepper and sear on all sides until brown.
- Reduce heat. Add apple juice, stock, apple wedges, onions, and bay leaf.
- Cover and simmer for 3 hours until the pork is tender.
- While the pork cooks, make the rice by toasting the pecans in butter, then adding the rice and liquids and simmering until absorbed.
- Remove the cooked pork, apples, and onions from the pot.
- Boil the remaining liquid in the pot until it reduces and thickens into a rich sauce.
- Slice the pork and serve with the apples, onions, wild rice, and the reduced pan sauce.
Notes
- Searing the pork before simmering is a crucial step for developing a deep, rich flavor.
- Don’t be afraid to let the sauce reduce significantly at the end; this concentrates the flavor beautifully.
- Pork shoulder (or pork butt) is the best cut for this recipe as it becomes incredibly tender with slow cooking.
- For extra flavor, add a few sprigs of fresh thyme or rosemary to the pot with the bay leaf.
