The Pioneer Woman Tasty Kitchen
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Pork Roast with Apples and Onions

4.89 Mitt(s) 9 Rating(s)9 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 5

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Level: Easy

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Description

Scrumptious pork shoulder braised with apples and onions. Serve it over pecan wild rice; the perfect winter meal!

Ingredients

  • Pork
  • 3 Tablespoons Olive Oil
  • 1 whole Pork Shoulder Roast (also Called Pork Butt)
  • Salt And Pepper, to taste
  • 4 cups Apple Juice
  • 1 cup Beef Stock
  • 3 whole Apples, Cored And Cut Into Wedges
  • 3 whole Medium Onions, Sliced
  • 1 whole Bay Leaf
  • Wild Rice
  • 2-½ cups Wild Rice
  • 4 cups Water
  • 3 cups Chicken Stock
  • ½ sticks 4 Tablespoons Butter
  • ½ cups Chopped Pecans

Preparation

OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)

To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)

Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.

When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.

Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.

(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)

2 Comments

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Mike on 1.29.2014

I can’t find any directions for what to do with the chicken and beef broth?

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AngAk on 11.14.2011

I made this on Saturday and it was good, but there is no way that the apples look like the picture after 3 hours of cooking. they completely disintegrate into the sauce, which is good for taste but not presentation. I kept out 1 apple to add the last half hour of cooking so I would have some apple slices to add to the platter. I also studded the roast with garlic and used some white wine for part of the liquid. nice autumn meal.

9 Reviews

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Kim Ashton on 12.27.2014

Made this for Christmas… It was out of this world!! The roast was ready in exactly 3 hours.. So easy to make and very tender and flavorful!!!

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Tere on 6.5.2013

OMG out of this world. I’m currently taking care of my elderly mother and of all the meals I’ve cooked she said this was by far the BEST.
Thanks Ree
GBY

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Alison on 12.7.2012

I made this using two 1lb pork tenderloins on the stove top. It simmered for about 2 hours. I made the full amount of sauce. I love how the apples just melted into sauce & the apple peels just mixed in with the onions. It smelled amazing, tasted great & I wouldn’t change a thing.

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Eugenia on 3.20.2012

This was amazing, my family loved it! Especially the combination of the rice and roast, and the apples and onions made it perfect. I was a little confused about the sauce — I boiled it down for 40 minutes and what was left was still relatively thin, but I still poured it on top and it tasted great!

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Hopefuleesoon on 11.19.2011

I used a pork loin instead of a roast and it was perfect. I braised it for 3 hours in the oven (at 300 degrees). It takes more than 10 minutes for the liquid to reduce but it is worth the wait. I served it with roasted brussle sprouts and mashed potatoes.

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