16lb. bone in or 4-5lb boneless pork sholder roast
Garlic Salt
Pepper
1 Tablespoon Rosemary
1 Tablespoon Sage
1 Tablespoon Fennel
2 Large Red Onions
1 Tablespoon Olive oil
1/2c Red Wine
1c Apple Cider
1/4c Honey
3 Tablespoons Apple Cider Vinegar
Instructions
Preheat oven to 300 degrees. If using boneless wrap butchers twine around it so it doesn't fall apart.Sprinkle roast with garlic salt and pepper. Crush rosemary, sage, and fennel to make a rub. Rub roast down with rub. Cook for 3 hours.
Cut onions into wedges and place around roast. Cook another 2 hours. Take roast out and place on serving platter and wrap with foil. Let sit for at least an hour.
Skim fat off pan drippings. Bring drippings and onions to a simmer. Add wine and scrap the pan clean. Add cider, honey, and cider vinegar, and let simmer for at least half an hour.
Originally Submitted
10/11/2009
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