Almost everybody I know loves pork to some capacity. It’s one of the most versatile meats in the world. Different cultures cook up this succulent protein in a multitude of ways from Cuban pulled pork sandwiches to crispy pork belly topped burgers to Southern BBQ and more.
In the last few years, there has been a pork resurgence (almost along the lines of a cult-like status!) with specialty pig dinners, porky books, charcuterie classes… the list goes on and on and on.
One of my favorite restaurants is down in New Orleans. If you’re a true pork lover, this is a must go-to place! Cochon (it’s French for “pig”) serves up a great spicy grilled pork ribs with homemade watermelon pickle, smoked ham hock with red beans & rice and a truly mouthwatering Louisiana cochon with turnips, cabbage and cracklins. This is the ultimate piggy heaven!
Even one of my friends told me that her daughter declared herself as a “baco-tarian:” she doesn’t eat any meat, poultry, fish or other animal products EXCEPT bacon! Vegetarians and vegans, stand back – this is not my idea at all! I am only reporting the facts.
Don’t forget that there is also the whole bacon surge: specialty bacons, vodka, salt, baconaise…
One of my favorite ways to cook pork is to slow-braise it in an oven with Gala apples, onions and fresh herbs. A fantastic meal worth the wait!
Here’s to piggin’ out on delectable pork! –Kathy
Slow-Braised Pork Pot Roast with Apples & Onions
Gala apples are used in this recipe for their superior, firm texture when cooking. If Gala apples are not available, try to find Fujis, which also work well.
Makes 6 to 8 servings
1 (2 1/2-pound) boneless pork shoulder or butt roast
2 tsp salt
1/4 tsp black pepper
2 Gala apples, each cut in 8 chunks
1 large onion, cut in 16 chunks
2 large sprigs fresh thyme
6 cloves garlic
1 tsp caraway seeds, optional
1/3 cup raspberry or white wine vinegar
3 Tbsps sugar
Preheat an oven to 350°F.
Pat dry the pork roast and sprinkle with the salt and pepper. Place apples, onion, thyme, and garlic in a small roasting pan and set the pork roast on top. Sprinkle with the caraway seeds.
Mix together the vinegar and sugar until the sugar is dissolved, then pour it around the pork.
Place the pork in the oven and roast, uncovered, for 1 hour. Cover the pan with a tight-fitting lid and continue roasting for about 1 1/2 hours more, until the pork is fork-tender. The total roasting time will be about 2 1/2 hours.
Recipe by Kathy Casey Food Studios®
