Baked pork shoulder with spicy apple sauce
4 servings
210 minutes
Roasted pork shoulder with a tangy apple sauce is a refined dish of Italian cuisine that combines the traditions of slow-cooked meat and vibrant fruity notes. The pork shoulder, infused with the aromas of fennel, rosemary, and thyme, becomes tender and flavorful after prolonged marination. Apples and onions roasted alongside the meat create a harmonious sauce that balances sweetness and spiciness. White wine adds a slight acidity to the dish while Dijon mustard contributes a refined sharpness. This dish is perfect for cozy family dinners and festive gatherings, reminiscent of traditional Italian hospitality. The pork shoulder becomes incredibly tender, literally melting in your mouth, while the sauce serves as an ideal accompaniment that reveals the richness of each ingredient's flavor.
1
Cut the tendons and excess fat, but the shoulder must maintain its integrity.
2
Place fennel seeds, black pepper, thyme and rosemary leaves, garlic, and 2 teaspoons of salt in a grinder or mortar, and grind into a smooth paste. Transfer the mixture to a bowl and mix with 2 tablespoons of olive oil.
- Fennel seeds: 1 tablespoon
- Ground black pepper: 2 teaspoons
- Thyme leaves: 20 g
- Fresh rosemary leaves: 2 tablespoons
- Garlic: 4 cloves
- Sea salt: 2 teaspoons
- Olive oil: 2 tablespoons
3
Evenly distribute the prepared mixture over the pork shoulder. If the roast is tied, untie it and apply the mixture inside. Wrap the pork in plastic wrap, place it in the refrigerator, and marinate for 1-2 days.
- Pork: 2 kg
4
Peel the apples, cut them in half, remove the core, and slice each half into 4 wedges.
- Apple: 4 pieces
5
Peel the onion and cut it in half from tip to root. Slice each half into 12 thin wedges. Place the onion and apples in a bowl and mix.
- Onion: 1 head
6
Preheat the oven to 230 degrees.
7
Add 2 tablespoons of olive oil to the apples and onions, season with a little salt and pepper. Place the apples and onions at the bottom of a thick-walled pot. Put the marinated pork shoulder on top of the apples and onions.
- Olive oil: 2 tablespoons
- Sea salt: 2 teaspoons
- Ground black pepper: 2 teaspoons
8
Bake for 30 minutes uncovered. Then reduce to 160 degrees and pour in the wine. Cover the pot and slow roast in the oven for 2.5–3 hours, until the pork shoulder is slightly falling apart or easily separates with a fork.
- Dry white wine: 120 ml
9
Transfer the pork shoulder to a warmed plate and cover with foil.
10
Put apples and onions in a blender. Add about 0.5 cup of water, meat juice, and mustard to the pureed apples and onions. Check the texture and add water until the desired sauce consistency is achieved. Strain the resulting sauce through a sieve. Sprinkle with seasoning to taste. Optionally, you can add walnuts to the sauce.
- Dijon mustard: 0.5 teaspoon