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Oh my gosh, this was such a hit with the family! We made it in the slower cooker on low for 9 hours and it was so flavorful and tender. The gravy was spectacular!
How would I adjust cooking time for 7.5 lb roast?
And I’ll be omitting the apples and onions. Just roasts, rub, and a little apple juice. Thank you!
Hello Gregg, your guess is as good as mine. I’ve only made this recipe with the roast the given size.
Me again. I thawed out m roast only to find it has a bone in it. Can I still use this recipe and, if yes, are there any adjustments I should make? Thanks again!
Hi Jan, in this recipe it shouldn’t make any difference.
I’d like to make this for our company this weekend, but one of our guests is allergic to onions. Would it suffer irreparably if I were to leave the onions out?
Hi Jan, I don’t think so. Pork shoulder is so delicious on its own, and the spice rub is full of flavor.
This looks so good. I plan to make this Sunday. Has anyone tried grated horseradish with or instead of the dijon?
Hi, this went really great with my family. thank you for the recipe. Gravy was a little thick when i made it but i am sure it’s because i just added too much water.
If i had to make 2 pork-shoulder slabs of 4.5 pounds each, does the time-in-oven get extended beyond the 3 hours?
Is it OK if I use your photos in my own recipe software (for personal use by me only)? The recipe just sounds so much tastier when I can see your photo too :-) Thanks
Fantastic recipe, would definitely make it again. Made some minor adjustments to the rub: added crushed coriander to balance out the fennel, oregano instead of rosemary, doubled the garlic.
Gravy was probably the best part. Made a thickish batch and it went pretty quick. Had 1/2 a roast left and had to make an impromptu fruit chutney. So in the future, I’d probably add more apples and onions to start.
Thanks Elise! You can always be counted on for something extraordinary and you did it again. We had this roast last night for dinner and it was amazing. Leftovers including gravy are headed for an pork and apple pie later this week – that is if we can keep our fingers out of the refrigerator meanwhile.
I love this recipe. I made it a few weeks ago and am making it again this weekend for family. Just one question: I’m so used to braises where meat is turned over halfway through. Is that necessary with this? I actually did turn it over once but wondered if I should have? I mean it was fabulous and like butter in any case….
You don’t have to turn it over. Most of the time it is cooked, covered, and the moist heat is enough. ~Elise
Cooked it last night and it was a HIT with my family. It was a fantastic meal.
Cooked this tonight: it just tasted like heaven! My husband wants me to add this one to my monthly meals. Only thing I did different is increase to 2 tbs of Dijon-Chardonnay Mustard. Thanks, we really enjoyed preparing and eating this new recipe, it’s a keeper for sure. My better half NEVER eats sauce or gravy, but he went back twice for more!!! Served it with mashed potatoes (cream, milk, butter, onion powder, garlic salt, pepper). Now we’re debating on who deserves to bring the leftovers for lunch tomorrow ;o)
My daughter has a strong intolerance (reacts) to pepper. Would the taste be adversely affected by the lack of pepper, or is there something I can sub?
I would just skip the pepper. It will be fine. ~Elise
I plan on make this soon but was wondering what vegetable sides dishes and wine would best accompany it? Seems like a tangy roast of sweet potatoes, carrots, or squash would be good.
I thankfully stumbled across your recipe when trying to find something to do with a pork shoulder thats been in my freezer, it would appear waiting for me to find your recipe. It is thee very best roast pork my husband and I have ever tasted. And the gravy was just to die for……….will become a family constant, am only sorry I had no one over to dinner to show off to. Thank you Elise from a very happy couple in Donegal, Ireland.
This is a fantastic dish…. Lots of “yummies” and ‘wows” from those eating it. I didn’t bother sieving the sauce – just liquidized it using a hand blender and it was great. I think that the accompaniments that I served with it really enhanced the dish too – Celeriac mash (but made with 1/3rd celeriac, 2/3 floury potato), caverlo nero (black italian) cabbage simply boiled for 4 mins (thick stems removed), and lightly spiced carrot and suede mash topped with toasted pumpkin and sesame seeds and fresh chopped coriander. A match made in heaven!
Tip to those making celeriac mash…. if your recipe suggests using a hand whisk or blender – ignore it as that will cause the gluten strands to lengthen and you will get a gluey texture. Instead hand mash the ingredients v thoroughly. If you like a softer celeriac taste – cook the celeriac in milk – I put in a couple of cloves of garlic too – then use the milk to mash the celeriac and potato.
Lordy me – I want to eat it all over again right now.
I have done something very similar to this for years (thank you Bar). Put the pork in with apples, leeks, cider and some soy sauce. Then cook just the same as this recipe. I did learn the hard way the first time that one needs to wash leeks.
This looks great. I don’t have a blender or food processor (small kitchen — have to keep appliances to a minimum!).Any idea what to do with the apples and onions? Thanks!I love your site!
You can use a rubber spatula and push them through a mesh sieve. ~Elise
My pork actually did fall apart with a fork. That doesn’t always happen for me when a recipe says it should. This was delicious. I paired it with squash, cooked in browned butter…inspired by your butternut recipe… Leftovers are going to be paired with green beans or broccoli, for some lighter fait that will be good dripping with the gravy. Yum!!
My husband, who hates fruity sauces, loved this dish. He was really impressed at how the pork and the sauce complemented each other. Can’t wait to make this again!