Crown Roast Of Pork With Lady Apples And Shallots Recipes
PORK ROAST WITH APPLES AND SHALLOTS
This is an adapted recipe - it was initially published in "The Best Slow & Easy Recipes" by the editors of Cook's Illustrated ( 2008, $35) using boneless pork loin. I prefer to use a Boston butt or boned rolled pork shoulder, moister & much more economical. The cocotte method of using a tightly covered cooking vessel, low heat & minimal extra liquid makes for a wonderful dish. I've listed the ubiquitous Granny Smith apples but we use Limber Twigs, a great keeping/cooking apple, stored over winter in the garage. Any cooking apple works well. I also add about 2 tablespoons of Calavados (well, a glug) before covering & putting in the oven. The cooking time for the butt & shoulder is longer - I cook until an internal temp of 160F is obtained - about 85 minutes. This works well with mashed potatoes & cooked kale, mustard greens or turnip greens.
Provided by Busters friend
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 250 degrees. Pat pork dry, sprinkle with herbs and season to taste with salt and pepper.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown pork well on all sides. Transfer pork to a large plate.
- Add remaining 1 tablespoon oil to pot. If using butt or shoulder, drain all but 2 tablespoons oil from pot as these are cuts with fat versus the loin. Add the shallots and cook about 3 minutes. Add the apples and sugar and cook about 5 minutes.
- Off the heat, return the pork and any accumulate juices to the pot. Place a sheet of foil over the pot and press to seal, then cover tightly with a lid. Transfer the pot to the oven and cook until pork reaches an internal temperature of about 145 degrees, about 35 to 55 minutes (160F for butt & shoulder, about 85 minutes).
- Remove pot from oven and transfer pork to a cutting board, tent loosely with the foil and let rest 5 to 10 minutes.
- Stir butter into the apple-shallot mixture, season with salt and pepper.
- Slice the pork and serve with apple-shallot mixture.
Nutrition Facts : Calories 469.5, Fat 24.7, SaturatedFat 5.2, Cholesterol 126, Sodium 885.4, Carbohydrate 20.2, Fiber 2.7, Sugar 11.8, Protein 41.4
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