Pork Shoulder with Apple Cider Chimichurri Recipe
Succulent pork shoulder roasted with onions and apples topped with a fresh herb chimichurri sauce. Sure to please the palette with every bite.
Servings 12 servings
Calories 426kcal
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
Calories: 426kcal