If you want as short a prep time as possible, you don’t have to sautee the onions before adding them to the pot.
But, in my opinion, sauteeing them gives them a more caramelized flavor, which I really love. It’s completely up to you, though! If you happen to have some fresh thyme and rosemary at hand, add them to the roast before cooking.
3 Tablespoons Bertolli Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Salt And Pepper, to taste
4 cups Apple Juice
1 cup Swanson Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 whole Bay Leaf
2-1/2 cups Wild Rice
4 cups Water
3 cups Swanson Chicken Stock
1/2 stick 4 Tablespoons Land O’ Lakes Butter
1/2 cup Chopped Pecans
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.
To make the rice: melt butter in a medium saucepan. Add pecans, saute for 2-3 of minutes. Add wild rice and liquid, and 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 the sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.
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Quick tip: Leftovers make incredible sandwiches the next day!
Thank you to The Pioneer Woman for this delicious recipe!