Updated. First posted in 2005.
Now here’s a good one for a cold winter day. Talk about melt-in-your-mouthdelicious! A hefty pork shoulder is slathered with a rub of fennel seeds,pepper, thyme, rosemary, and garlic and set to marinate for a day or two in thefridge. It is then nestled in a bed of sliced apples and onions, first brownedon high heat in the oven, and then covered and allowed to cook low and slow,until it is almost falling apart. You don’t need a knife to eat thisslow-roasted pork shoulder. Just a big appetite.
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