Recipe by mollypaul
Pork shoulder is one of those inexpensive cuts of meat that benefits from long, slow cooking. This slow-cooked comfort food is just lovely served over egg noodles. Easily made in either a crock pot or in the oven, this delicious meal is adapted from “Slow-Cooked Comfort” as published in our local paper.
- 3 lbs boned pork shoulder, trimmed of fat and cut into 2-inch cubes
- fresh ground black pepper
- 1 tablespoon minced fresh rosemary
- 4 ounces pork rinds (substitute 2 slices bacon if necessary)
- 3 tablespoons flour
- 3 tablespoons olive oil
- 2 1⁄2 cups hard alcoholic cider
- 3 cups tart apples, peeled, cored and cut into eighths
- 3 cups small turnips, peeled and cut into eighths
- 4 garlic cloves, chopped coarsely
Directions See How It's Made
- Place meat in a mixing bowl and sprinkle with salt, freshly ground pepper and rosemary.
- Cover and refrigerate for several hours or overnight.
- Roll up the pork rind or fold bacon in half, tie with kitchen string and cover with cold water in a large pan.
- Bring to a light boil and boil for 5 minutes.
- Drain and cool under cold running water. Set aside.
- Pat meat dry with paper towels.
- On a plate, season flour with large pinch of salt and freshly ground pepper.
- Preheat oven to 325F, if using Dutch oven.
- Heat oil in a large skillet over medium-high heat.
- Dip a few pieces of pork at a time in the flour, place in the skillet and brown evenly.
- As each batch is done, transfer meat to a 5-1/2-quart Dutch oven or a slow cooker.
- Pour cider into the skillet.
- Over high heat, scrape the bottom of the pan for 1 minute or so to incorporate all the residue. (If oil and flour are burned, skip this step and pour cider directly into Dutch oven or slow cooker.
- Strain the cider over the meat.
- Add apples, turnips and garlic to the pork, and bury pork rind or bacon in the meat.
- Season with salt and pepper and cover.
- Be sure to check on the pork and add 1/4 cup water at a time, if necessary, to prevent the meat or vegetables from burning.
- Bake on the middle shelf of the oven for 1-1/2 hours, or in the slow cooker for about 6 hours, stirring meat, turnips and apples once or twice if possible to ensure even cooking.
- Discard the pork rind or bacon, put the stew with the apples and turnips in a heated serving bowl, and skim off the fat.
- Mash some of the apples and turnips into the juices, pour over meat.