Friday, January 21, 2011

Roast Pork with Apple Gravy

4 Apples, cored and roughly cut up
7 Carrots, cut in large chunks
2 Onions, cut in large chunks
5 lb. pork butt roast
3 cups bone broth

-Pan sear the pork until it is slightly crispy on both sides.
-While searing, cut up the apples, carrots and onions.  Place them in a lidded oven-safe dish.  Pour in bone broth.
-Put seared pork on top of the veggies and fruit, salt, place in an oven at 325* for 4 hours.  Keep the lid on.  If you want you can remove the lid for the last 15-20 minutes of cooking.
-Let pork rest a few minutes before cutting.
-Blend (some or all) apples, carrots, onions to make a thick gravy.  Serve on sliced pork.


Scarlett said...

It looks really good! I imagine this would work for the slow-cooker too :). I thought maybe I'd sear it first then put it in the crockpot.

Majica said...

It would absolutely work in the slow-cooker!