Pork Shoulder Roast Slow Roasted with Cider and Cabbage

Serves
8

Ingredients

  • 5-6 lbs. Pork shoulder roast Bone-in, trimmed
  • FOR ALL PURPOSE PORK RUB (A.P.P.R.)
  • 2 Tbsp Coriander seeds, lightly toasted and ground
  • 2 Tbsp Caraway Seeds, lightly toasted and ground
  • 2 Tbsp Fennel Seeds, lightly toasted and ground
  • 1 Tbsp Cumin Seeds, lightly toasted and ground
  • 1 Tbsp Garlic Powder
  • 1/4 cup Brown sugar
  • 1/4 cup Kosher salt
  • FOR THE ROASTING PAN
  • 1/2 bunch Celery, rough chopped
  • 3 Yellow Onions, quartered chunks
  • 1 Head of garlic, smashed whole with skins on
  • 3 Seasonal variety apples, Cut in quarters
  • 1 quart Apple Cider
  • 1 Whole savoy or green cabbage head, quartered and stemmed

Directions

  1. To prepare the A.P.P.R. place all ingredients into a mixing bowl and combine. Rub a generous layer on all sides of the roast.
  2. Let sit overnight uncovered in your refrigerator.
  3. To cook, place shoulder roast (fat side up) in a roasting pan. Place in a 450-degree oven and cook until color starts to form. Remove from oven and add all the “for the roasting pan” ingredients. Set roast on top of the celery, onions, cabbage and apples. Cover with foil and reduce the oven temperature to 285-degree F. Place roasting pan back in the oven and cook for an additional 3 hours or until the shoulder bone is removed easily if pulled. Roast Should be basted with its juices throughout the 3-hours.
  4. Before Serving, remove cabbage, strain the pan juices and whisk with a bit of cider vinegar to finish as a sauce.