Slow-Roasted Pork Shoulder with Apples, Onions & Herbs

A rainy Sunday with the aroma of slow-roasting pork, music, and a glass of wine…lovely.

Recipe thanks to Elise Bauer, adapted from Simply Recipes

3 lbs. boneless pork shoulder, trimmed of excess fat
2 t. fennel seeds, toasted and ground
1 1/2 t. coarsely ground black pepper
1 1/2 T. fresh thyme, chopped
1 1/2 T. fresh rosemary, chopped
2 large cloves garlic, chopped
1 T. Kosher salt
1 T. olive oil
2 apples, peeled, cored and quartered
1 onion, quartered or sliced
1 leek, white part only, sliced (optional, I happened to have one on hand)
3/4 c. stock or white wine

In a small bowl, mix together fennel seed, pepper, thyme, rosemary, garlic, salt and olive oil. Rub the mixture evenly over the pork shoulder. Put it into a zip-lock plastic bag, making sure that the seasonings cover the pork all over. Marinate overnight for maximum flavour (or early in the day, as I did because I forgot to do it earlier, but it was still flavourful).

Preheat oven to 450ºF. Place apples, onions and leek in a heavy, covered oven dish and lay pork on top. Roast, uncovered, for 30 minutes. Turn oven heat down to 325ºF and add liquid. Cover, and slow roast for 3 hours, or until meat falls apart. Remove from oven and mix the meat, onions and apples all together.  This is not a beautiful-looking company meal, but it is delicious served with baked sweet potatoes and asparagus. Serves 4-6.