Pork Roast with Rosemary, Apples, and Onions
Makes about 6 to 8 servings
Dry off pork roast and sprinkle with salt and pepper. Place apples, onions, rosemary and garlic in a small roasting pan and then set pork roast on top of them.
Mix together the vinegar and sugar until sugar is dissolved and then pour around the pork roast. Place in oven and set the timer for 1 hour.
After 1 hour, cover roast with tight fitting lid and then roast for about 1½ hours more. Total roasting time will be about 2½ hours. (The internal temperature should be 160 degrees.) Chef's note: Serve with steamed new potatoes or rice.
- 2½-pound pork shoulder or butt roast
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 2 Gala apples, each cut in 8 chunks
- 1 large onion, cut in 16 chunks
- 2 sprigs fresh rosemary
- 6 cloves garlic
- 1/3 cup raspberry or white wine vinegar
- 3 tablespoons sugar
Dry off pork roast and sprinkle with salt and pepper. Place apples, onions, rosemary and garlic in a small roasting pan and then set pork roast on top of them.
Mix together the vinegar and sugar until sugar is dissolved and then pour around the pork roast. Place in oven and set the timer for 1 hour.
After 1 hour, cover roast with tight fitting lid and then roast for about 1½ hours more. Total roasting time will be about 2½ hours. (The internal temperature should be 160 degrees.) Chef's note: Serve with steamed new potatoes or rice.
