2 hrs 30 mins
I saw this dish on Chef at Home with Michael Smith and tried it out when I had a pork leg roast on hand. The original recipe uses a lot of terms like "a few", "a couple", and lots of "or"s so I'm just putting down what I used. If you prefer, substitute some of the chicken broth with white wine. I served this over whole wheat spaetzle.
My Private Note
Units: US | Metric
- 2 lbs pork shoulder (roast) or 2 lbs pork legs (roast)
- 4 tablespoons vegetable oil
- 2 sliced onions
- 8 slices uncooked diced bacon
- 2 cored and chunked apples
- 2 cups sweetened applesauce (the chunkier the better)
- 3 cups chopped carrots
- 6 tablespoons grainy mustard
- 3 bay leaves
- chicken broth, to almost cover
- 1Heat oil in a large heavy pot over medium-high heat. Cut roast into two pieces. Brown well on all sides - this will take a bit of extra time, but it should get very well browned to develop the flavour.
- 2Remove roast and drain excess grease.
- 3Add bacon and onions to pan. Cook, stirring often, until onions are soft and brown.
- 4Add roast back in, along with remaining ingredients. Bring to a simmer, then reduce heat to low and cover.
- 5Simmer approximately two hours, or until pork is very tender.
- 6The liquid thickens only slightly, so I like to serve it over spaetzle that has been fried in butter, which absorbs the sauce.
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Nutritional Facts for Apple Braised Pork (For a Tougher Cut of Meat)
Serving Size: 1 (432 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 949.5
- Calories from Fat 568
- Total Fat 63.1 g
- Saturated Fat 18.4 g
- Cholesterol 171.9 mg
- Sodium 641.1 mg
- Total Carbohydrate 53.6 g
- Dietary Fiber 8.0 g
- Sugars 16.5 g
- Protein 43.7 g