Roasted Pork Shoulder with Cranberry Sauce and Crab Apples

I have a request from my buddy Stan who actually thinks he can make this dish…….well, I have a message for you Stan……..you can because it is easy and DELICIOUS……..

Take a pork shoulder or a pork roast, I like to wash it well, dry it and then pat it with a dry rub of smoked paprika, cumin, sugar, salt and white pepper ( go light on the cumin)

Pre Heat Oven to 325……in a baking dish add the Pork, about 2 tablespoons of olive oil, 1/22 stick of real butter, 1 med chopped onion, about 10 crab apples or sickle pears, or any seasonal fruit in that family…..add also about 1 cup of cranberry juice and 2 tablespoons of balsamic vinegar……bake for about an hour or until the internal temperature is 190 – 220 degrees

Take out the roast and let rest, add to the liquid, the Brussels sprouts, baby carrots, slices Asian pears and bake at 325 for about 15 – 20 mins or until the vegetables are done..

In a separate pot, add about 2 lbs or cranberries, 1 sliced orange, rind and all…….2 cups of water, 1 cup of sugar and 2 tablespoons of balsamic vinegar…..allow to boil until the cranberries pop open and then turn off the heat. When the mixture is cooled, pour through a strainer to make a coulis….

Paint a little of the cranberry sauce on to the pork, place back in the dish and in the oven at 250 degrees for a few minutes, just until the sauce forms a bit of a crust…then serve with the rest of the cranberry sauce………it is awesome!