I found a pork shoulder roast on sale, and of course I had to get it – clearly there would be something to do with it. Although I am awfully bummed out that summer is coming to an end, there are some great flavors in fall cooking (even though it’s still quite warm outside!). Apples and pork are one of those quintessential fall flavor combos, I think. This did not disappoint, and was worth the time. I found this on Epicurious, and did not change anything beyond using a heavier hand with the pepper and thyme. Great with mashed potatoes for the sauce, and a roasted squash side.

• Boneless pork shoulder, 4-5 lbs
• Kosher salt
• black pepper
• Olive oil
• 2 yellow onions, cut into wedges
• 2-3 cups apple cider (not hard!) – go higher on the amount of liquid if your roast is larger
• 2 apples – Granny Smith are great here – cored and cut into cubes
• Fresh thyme sprigs

Preheat the oven to 325°.

Season the pork generously with salt and pepper – use more pepper than you think you will need! Heat oil in a Dutch oven over medium-high heat. Add the pork and seat on all sides.

Remove the pork and add the onion wedges, letting the onion get a little browned. Add the apples, stir together, and place the pork on the bed of onions and apples. Add the cider and bring to a simmer. Toss in the time, wedged around the roast and into the onions and apples.

Cover and transfer to the oven. Cook for 3-4 hours, or until the meat is tender and shreds easily. The apples will have caramelized. Keep an eye on the roast past 3 hours to make sure it doesn’t overcook and get too tough.

OG recipe: https://www.epicurious.com/recipes/food/views/apple-cider-pork-pot-roast-dinner-then-dessert