The pork shoulder should be marinated in the rub overnight or up to two days.

Ingredients

For the spice rub:

  •  2 tablespoons packed, fresh thyme leaves, lightly chopped, or 1 tablespoons dried thyme
  • 2 tablespoons fresh rosemary leaves, lightly chopped
  • 1 tablespoon fennel seeds, toasted
  • 2 teaspoons black peppercorns
  • 2 teaspoons Kosher salt
  • 4 medium garlic cloves, minced
  • Extra virgin olive oil (optional)

For the pork shoulder roast:

  • 4 to 5 pounds (1.8 to 2.2 kg) boneless pork shoulder, sinew and excess fat (beyond 1/4 inch) trimmed
  • 4 medium good cooking apples, such as Fuji or Jonagold
  • 1 medium yellow onion
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/2 cup (120 ml) dry white wine (can sub water)
  • 1/2 teaspoon Dijon mustard
  • Freshly ground black pepper

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