This meal makes a wonderful Sunday dinner. In fact, my church hosts a monthly potluck meal and I decided to take this yummy apple and onion pork roast to the affair. Everyone loved it and I was able to easily double the recipe by using two pork roasts. Talk about easy and pleasy! I also made an apple pie to take with me to the potluck because I had leftover apples that I didn’t need for the roast. Yummo!
Check out what my pal Sally had to say about this recipe:
I can’t get enough of this amazing pork roast. It makes the whole house smell awesome while it’s cooking.
This roast sounds uh-mazing!
3 Tablespoons Bertolli Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Morton Salt And Pepper, to taste
4 cups Mott Apple Juice
1 cup College Inn Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 whole McCormick Bay Leaf
2-1/2 cups Wild Rice
4 cups Water
3 cups Chicken Stock
1/2 stick 4 Tablespoons Land O Lakes Butter
1/2 cup Chopped Fisher Pecans
To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300-degree oven if you prefer.)
Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.
When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.
Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.
(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)
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Quick Tip: Serve this apple and onion pork roast with mashed potatoes, steamed asparagus, and biscuits.