Roast Shoulder of Pork with Apples and Onions

Page 422

| Course Type: Main Courses

(1 review)

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Recipe Review

This was a very decent pork roast. It was crusted with ground coriander and thyme, and by roasting on a rack much of the fat dripped to the bottom. The recipe calls for parboiled small/medium onions, but I only had huge spanish onions - so I simply quartered some, and allowed them to roast alongside the pork. The pork came out juicy and flavorful, and the onions were very sweet.

The recipe also has you core apples, stuff them with a butter-sugar-nut-raisin mixture, and bake. The timing for the baked apples was vague - I put them in for an hour. If I do this again, I will skip the butter in the apples (why add butter? Baked apples are delightful on their own), but add the nuts and fruit filling.

I cooked this to the new recommended internal temperature of 145, but it appeared quite pink. Might try a slightly higher internal temp next time.

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