Prep 30 mins
Cook 2 hrs
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.
- 907.18 g pork shoulder (roast) or 907.18 g pork legs (roast)
- 59.16 ml vegetable oil
- 2 sliced onions
- 8 slice uncooked diced bacon
- 2 cored and chunked apples
- 473.18 ml sweetened applesauce (the chunkier the better)
- 709.77 ml chopped carrots
- 88.74 ml grainy mustard
- 3 bay leaves
- chicken broth, to almost cover
- Heat 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.
- Remove roast and drain excess grease.
- Add bacon and onions to pan. Cook, stirring often, until onions are soft and brown.
- Add roast back in, along with remaining ingredients. Bring to a simmer, then reduce heat to low and cover.
- Simmer approximately two hours, or until pork is very tender.
- The liquid thickens only slightly, so I like to serve it over spaetzle that has been fried in butter, which absorbs the sauce.