For best flavor, marinate the pork with your favorite rub (see: “Stephanie’s Favorite Dry Rub”) for a day or two before cooking. Store in refrigerator while marinating.
- 4-5 pounds boneless pork shoulder (pre-marinated with rub)
- 4 medium cooking apples (Fuji work well)
- 1 medium yellow onion
- 2 Tbsp olive oil
- 1/2 cup dry white wine
- 1/2 tsp Dijon mustard
- ½ cup water, A2/A2 Organic 4% Whole Milk (for creamy gravy), or Heavy Whipping Cream (for extra creamy gravy)
- Freshly ground black pepper and salt
1. Peel and cut the apples into eight slices. Peel the onions and cut them into 12 thin wedges.
2. Preheat the oven to 450ºF (232°C).
3. Toss the apples and onions with 2 Tbsp of olive oil and season with salt and pepper. Place the apples and onions in a roasting pan or Dutch oven with a cover. Add the marinated pork shoulder on top of the mixture.
4. Roast uncovered for 30 minutes, then turn the oven down to 325°F and add the dry white wine.
5. Cover the roasting pan and slow roast for 2.5 to 3 hours (or until the pork shoulder easily falls apart with a fork).
6. Transfer the pork shoulder to a serving plate and cover with foil to keep warm. Transfer the apples and onions to a blender. Add in the water, milk, or cream (enough to reach your preferred consistency) and the mustard and purée the mixture.
7. Add salt and pepper to taste. If ready to serve, pour directly on top of pork or into gravy boat or a bowl with a spoon. If making in advance, allow to come to room temperature, place in bowl, add a cover, and store in the refrigerator for up to a week.
Yield: Serves 4-6 with leftovers.