Categories: Pork

Ingredients

• 1 1/2-2 lb. boneless pork shoulder roast
• 2 tbsp. cooking oil
• 1 1/4 cups apple juice
• 1/2 cup chopped onion
• 1/2 tsp salt
• 2 medium cooking apples (such as Granny Smith), cored and cut into wedges
• 6 oz. package dried apricot halves
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon

Directions

1. Trim fat from meat. In a Dutch oven, brown meat on all sides in hot oil. Drain off fat. Add apple juice, onion, and salt to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 45 minutes.

2. Add apples, apricots, cardamom, and cinnamon. Bring to boiling; reduce heat. Cover and simmer about 10 minutes more or until meat and fruit are tender. Using a slotted spoon, transfer meat, apples, and apricots to a serving platter, reserving juices in Dutch oven. Keep meat and fruit warm.

3. For cider sauce, boil reserved juices gently for 5-7 minutes or until reduced to 1/2 cup. Spoon onto meat and fruit.

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