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Ingredients
- 5 lb. boneless pork shoulder
- 10 garlic cloves, sliced 1/4" thick
- Salt and freshly ground pepper to taste
- 1 T. finely chopped fresh thyme
- 2 tsp. finely chopped rosemary
- 5 T. finely chopped fresh flat-leaf parsley
- 2 T. olive oil
- 1/2 C. white wine
- 3/4 lb. parsnips, peeled and cut into 2" pieces
- 1 lb. turnips, peeled and quartered
- 1 1/2 lb. Granny Smith Apples, cut into eighths
- 2 C. apple cider
Details
Servings 10
Preparation
Step 1
1. Cut 1" slits 1 1/2-2" apart, in pork. Insert 1 garlic slice into each slit. Season pork with salt and pepper. In bowl, combine thyme, rosemary, 4 T. parsley and 1 T. oil. Rub on pork.
2. In stovetop-safe insert of slow cooker over medium heat, warm 1 T. oil. Brown pork 10 minutes. Transfer to plate. Pour off fat. Set insert over medium-high heat; simmer wine 2 minutes. Add parsnips, turnips and apples; place pork on top. Add cider; bring to boil.
3. Place insert on slow-cooker base. Cover; cook on high 3 1/2 - 4 hours.
4. Transfer pork to cutting board; tent with foil. Transfer vegetables and apples to platter. Skim fat off sauce. Simmer sauce over high heat 8-10 minutes. Slice pork 1/4" thick; arrange on platter. Garnish with 1 T. parsley. Pass sauce alongside.
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