Apple Braised Pork

The perfect dish for a fall dinner party!

Ingredients:

• 2 lb. pork shoulder roast, cut in half
• A splash of olive oil
• Two or three sliced onions
• Six or eight slices of diced bacon
• 4 x apples, cored and cut into large chunks
• 2 cups or so of applesauce
• A few cups of chicken broth
• A couple of chopped carrots
• Half a bottle of white wine
• A few heaping spoonfuls of grain mustard
• Two or three bay leaves
• A pinch of salt
• A few turns of the peppermill

1. Place a large stew pot over medium-high heat with enough oil to coat the bottom. Carefully add the pork roast to the hot oil and brown well on all sides. Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the liquids are added and lower the temperature. When the roast is evenly browned set it aside for a few minutes. Drain off the fat then add the bacon and onions. Cook, stirring frequently until the bacon and onions are nicely browned, about fifteen minutes.
2. Return the pork roast to the pot. Add the apples, applesauce, chicken broth, carrots, wine, mustard and bay leaves. Season well with salt and pepper. Bring the works to a simmer, place a tight fitting lid on the pot and reduce the heat to low. Simmer slowly until the meat is very tender, about two hours.

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