French · Dinner
French Roast Pork Shoulder with Apples
Bone-in pork shoulder rubbed with garlic and thyme, seared then roasted until the skin crisps and the meat pulls tender, finished alongside apple wedges and shallots braised in cider and stock. Served with the pan juices spooned over, this is a French farmhouse-style roast built on pork, apple and cider notes.
$8
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
532Calories
36.8gProtein
31.8gFat
21.1gCarbs
13.4gSugar
3.2gFiber
1197mgSodium
127mgChol
10.8gSat Fat
774mgPotassium
48mgCalcium
2.3mgIron
0.8mcgVitamin B12
5.7mgVitamin C
Goes well with
Apple Juice or Pressed Apple Cider
local
Normandy Cider
international
protein-rich
low-carb
herb-salt
hidden-gems
Instructions
1
Prep
Pat pork shoulder dry and cut small slits into the fat cap; insert sliced garlic and thyme leaves into slits, then season with salt and pepper.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat and sear pork on all sides 2–3 minutes per side until deeply browned.
3
Roast
Transfer skillet to a 325°F oven and roast pork 60 minutes until internal temperature reaches 190°F and fat cap is crisp.
4
Braise
Scatter apple wedges and shallot around pork, tuck in thyme sprig, pour cider and stock into the pan, then roast 25–30 minutes until apples soften.
5
Rest
Transfer pork to a board and rest 10 minutes until juices stabilize.
6
Reduce
Set skillet over medium heat and simmer 3–5 minutes, swirling in butter, until sauce coats the back of a spoon.
7
Plate
Slice or pull pork onto a plate, arrange braised apples and shallots alongside, and spoon reduced sauce over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g, bone-in pork shoulder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves, plus 1 sprig
- 22 small apple
- 22 shallot
- 1 cup240ml apple cider
- 4 tbsp60ml chicken stock
- 2 tbsp30ml olive oil
- 2 tsp10g butter
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
