serves 6 to 8 people
1 pork roast (fresh ham or shoulder, 3 to 4 pounds)
2 tablespoons bacon grease, butter, or vegetable oil
6 to 8 shallots (peeled and quartered)
2 1/4 cups apple cider
3/4 cups apple butter (may substitute 1 large granny smith apple, pureed)
1 bay leaf
1 sprig fresh thyme
1-1/2 teaspoon apple cider vinegar
Preheat oven to 375 F. Rub roast generously with salt and pepper.
In a large dutch oven or skillet, heat 1 tablespoon of oil over medium high heat. Brown roast on all sides.
Cover and place in preheated oven. Roast until meat thermometer registers 85 F (about 25 minutes).
Meanwhile, saute shallots in remaining oil until golden brown. Add cider, apple butter, bay, and thyme.
Increase heat and bring to a boil. Cook until thickened (about 8 minutes).
Pour glaze over pork and return to oven, uncovered. Roast another 30 minutes or to desired internal temperature.
Meat thermometer should registers at least 145 F.
Transfer pork to cutting board, tent with foil and let rest for 20 minutes. Internal temperature will continue to climb.
Return remaining glaze in dutch oven to stove top. Over medium heat, deglaze if neccesary, and whisk in vinegar.
Cut roast into 1/4 ” slices, transfer to serving platter, spoon glaze over top, and serve.
From Linda Swift