This cider spiced pork shoulder is slowly roasted & thinly sliced and absoluley melts in your mouth! Pilled up high on a fresh Chibata bun, with a little garlic herb mayo and a Apple Slaw. This is one dinner you will never forget! Its such a fresh & light summer time dinner, perfect for hot night!
INGREDIENTS
Pork Shoulder:
1 tsp Fennel Seeds, coarsly crushed
½ tsp each of Coriander & Allspice
2 tbsp Olive Oil
1 tbsp Thyme
2 cloves Garlic, pressed
1 finely grated rind of an Orange
1 large Pork Shoulder, with nice bits of fat & scored in hatchet pattern
¼ cup Dry Apple Cider
¼ cup High quality Apple juice
Apple Slaw:
1 pkg. Cabbage Coleslaw (Or a broccoli kale cabbage mix is nice too!)
2 Granny Smith Apples, cored and sliced paper thin
¼ cup Pumpkin Seeds & Craisins
Dressing:
3 tbsp Greek Yogurt
2 tbsp Olive oil
1 ½ tbsp White Vinegar
1 tbsp Honey
½ tsp Dry Mustard
¼ tsp Salt
1 large bag of medium sized Chibata rolls
1 recipe of Garlic Herb Mayo
INSTRUCTIONS
To Make Roast: Preheat oven to 250 F. Combine crushed fennel seeds, coriander & allspice on a small tray and bake for 5 or so minutes until fragrant. Pour spices into a small bowl with thyme, olive oil, pressed garlic and orange rind. Mix to combine.
Now take a large roasting pan or casserole dish and line with parchment. Place the scored roasted, score side up and season well with salt & pepper (on both sides). Then rub the spice paste all over the roast, then pour the apple cider and apple juice all around the roast. Place roasting pan into the oven on the middle rack and cook for 1 hour and 15 minutes.
Check on roast, turning back to front if needed. Then raise the oven temperature to 375 F and continue cooking for another hour or so until Roast is golden brown and tender, (internal temperatures should no more then 145F) Turn roast over about half way through baking to get the golden color to both sides of the roast. Remove from oven once roast reaches the correct temperature. Allow the roast to rest for 15 minutes to retain moisture, cover with tin foil or a large baking pan.
Once the Roast has rested, remove from pan and slice as thinly as possible.
To make Apples Slaw: While roast is cooking you can prepare the slaw! Place pre-sliced cabbage mixture of your choice in salad bowl, add in the thinly sliced granny smith apples, pumpkin seeds and craisins. To make the dressing simply combine listed ingredients in a small bowl and using a small silicon whisk or fork blend until smooth, taste for flavor adding a teaspoon of sugar if it needs a little more sweetness. Then pour over assembled salad and toss. Set aside for now.
Once roast is sliced and ready allow people to create their own sandwiches. I like to toast my bun but do what is best for you! Then I add a little Garlic Herb mayo on both sides of the bun, then a nice serving of salad and top it all of with 5 or 6 thin slices of that delectable pork shoulder! I like to serve these sandwiches with a side of Kettle Chips or a few slice of crisp cucumbers. And enjoy!
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