"My friends go crazy for this flavorful dish, nodding approval while fitting in compliments between mouthfuls and sopping up every dribble of juice with their bread."
1 (2 1/2 pound) boneless pork shoulder or butt roast
2 teaspoons salt
1/4 teaspoon black pepper
2 Gala apples, each cut into 8 chunks
1 large onion, cut into 16 chunks
2 large springs fresh thyme
6 cloves garlic
1 teaspoon caraway seeds, optional
1/3 cup raspberry or white wine vinegar
3 tablespoons sugar
Preheat the oven to 350 F.
Pat dry the pork roast and sprinkle with the salt and pepper.
Place apples, onion, thyme, and garlic in a small roasting pan...
and set the pork roast on top. Sprinkle with the caraway seeds.
Mix together the vinegar and sugar until the sugar is dissolved...
then pour it around the pork.
Place the pork in the oven and roast, uncovered, for 1 hour. Cover the pan with a tight-fitting lid and continue roasting for about 1 1/2 hours more, until the pork is fork-tender. The total roasting time will be about 2 1/2 hours.
Makes 6 to 8 servings
From Seattle's Culinary Diva, Kathy Casey delivers this succulent recipe that is a must try. Savory, sweet and tangy flavors melt together in one pot. This simple dish results in a great comfort meal to feed a crowd.