3-4 lbs pork roast
3-4 cloves minced garlic
Salt and pepper to taste
Oil for browning pork (as little as possible)
Approximately 2 cups cranberry and/or apple juice, or combination.
3-4 lbs pork roast
3-4 cloves minced garlic
Salt and pepper to taste
Oil for browning pork (as little as possible)
Approximately 2 cups cranberry and/or apple juice, or combination
2 sweet-tart apples, cored and sliced
2 sweet onions, sliced
1/2-3/4 cup Dark Amber or Grade B Maple Syrup
Saute pork in heavy oven-able pan with garlic, salt and pepper. Let the meat become well browned.
Add fruit juices, scraping the pan to release browned bits. Simmer 5-7 minutes, til any stuck-on bits have been incorporated.
Add onions and apples. Taste broth, add more garlic, salt, pepper, if needed.
Simmer or bake (325°) til meat is tender and reaches internal temp of 165-17025°, approximately 1 1/2 to 2 hours.
2 sweet-tart apples, cored and sliced
2 sweet onions, sliced
1/2-3/4 cup Dark Amber or Grade B Maple Syrup
Saute pork in heavy oven-able pan with garlic, salt and pepper. Let the meat become well browned.
Add fruit juices, scraping the pan to release browned bits. Simmer 5-7 minutes, til any stuck-on bits have been incorporated.
Add onions and apples. Taste broth, add more garlic, salt, pepper, if needed.
Simmer or bake (325°) til meat is tender and reaches internal temp of 165-17025°, approximately 1 1/2 to 2 hours.
Note: During the last 1/2 hour, add Maple. During first part of baking or simmering pan should be covered, but uncover after adding Maple to thicken broth.
I'm apt to use maximum garlic as I really enjoy that flavor with pork and might cook longer to be sure the broth thickens and the Maple flavor is optimized.
Wonderful served with fresh bread to soak-up the broth and a garden salad! This recipe is from the Bushee Family Maple Farm kitchen.
