Pork Shoulder with Apple Cider Chimichurri Recipe
Pork shoulder is an incredibly delicious and versatile cut of meat. You can shred to make carnitas, you can roast in the oven or crockpot to have as a roast, make BBQ pulled pork sandwiches, use it for posole and more! Pork shoulder is one of those meats that has to cook for a long time to become tender and allow the muscle fibers to melt and incorporate into the meat. It’s incredibly delicious once it’s been cooked the proper amount of time.
Take advantage of the HUGE sale on pork shoulder blade roasts – just $1.59/lb. to make this delicious roasted pork with apple cider chimichurri recipe for dinner this week.
You can either roast in the oven for 3 hours, or I like to cook it in the crock pot on low for 6 – 8 hours. With this apple cider Chimichurri recipe, you’ll find your entire house becomes filled with amazing aromas of pork, onions, and apples – perfect for the fall season. Top it off with a fresh chimichurri sauce using fresh herbs from your garden to lighten up the heaviness of the pork. Take advantage of the HOT sale on pork shoulders at Safeway to make this meal this week.
Be sure to pin this to Pinterest to save it for later. Pin it here.
See more great meal ideas based on sales here, or read our 8 delicious ways to cook a pork shoulder with yummy recipes.
Pork Shoulder with Apple Cider Chimichurri Recipe
Ingredients:
-
- Chimichurri Sauce
Directions
1. Preheat oven to 300° (if using oven). On the stove top, heat a large Dutch oven over medium-high heat. Add 1 tablespoon extra virgin olive oil to Dutch oven and heat for 1 minute. Season roast with salt and pepper and place in Dutch oven to brown all sides.
2. Add apples and onion. Cover and place in oven. Roast for 3 hours – or up to 8 hours in the crock pot
3. Pulse to combine all chimichurri ingredients in a blender or food processor. Set aside.
4. Remove roast from oven and let rest for 10-15 minutes. Slice and serve with chimichurri sauce.
Pork Shoulder with Apple Cider Chimichurri Recipe
Ingredients
- 1 Tbs extra virgin olive oil
- 1 4- lb bone-in pork shoulder roast
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 apples such as pink lady or Fuji cored and cut into 1/2-inch wedges
- 1 medium onion cut into 1/2-inch wedges
Chimichurri Sauce
- 1 cup flat-leaf parsley
- 1/3 cup extra virgin olive oil
- 3 cloves garlic
- 2 Tbs fresh oregano
- 2 Tbs apple cider vinegar
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 300° (if using oven). On the stove top, heat a large Dutch oven over medium-high heat. Add 1 tablespoon extra virgin olive oil to Dutch oven and heat for 1 minute. Season roast with salt and pepper and place in Dutch oven to brown all sides.
- Add apples and onion. Cover and place in oven. Roast for 3 hours - or up to 8 hours in the crock pot
- Pulse to combine all chimichurri ingredients in a blender or food processor. Set aside.
- Remove roast from oven and let rest for 10-15 minutes. Slice and serve with chimichurri sauce.
Nutrition
Watch a video of this recipe courtesy of our friends at Safeway here: