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.