Of the myriad recipes that exist in cookbooks, blogs, and on the internet, very few have the natural ability to turn out amazing regardless of who might be manning the stove. In the many times I have made this recipe, it has yet to fail me and turn out anything less than fantastic. Combine that with its simplicity and hands-free nature and you have got yourself a winner. Make this one in the cooler months and make sure to make extra—it gets better after a day or two.
Serve with a comfort side such as mashed potatoes.
3½ Lbs Pork Butt, boneless and tied
2 Tbs Oil
1 Onion, 1/6th wedges
6 Cloves Garlic, crushed
2 Cups White wine
3 Cups Apple cider
⅓ Cup Apple Cider Vinegar
4 Bay leaves
2 Apples, diced. Pink lady apples work well
2 Tsp Anise seed
2 Tbs Grainy Dijon Mustard
3 Sprigs Sage
1½ tsp Salt
Salt + pepper to taste
1. Season the outside of the pork butt liberally with salt and pepper.
2. Add the oil to a hot cast-iron pan and sear all sides of the pork butt to a nice golden brown.
3. Remove the pork butt; add the onions and crushed garlic to the pan and brown.
4. Deglaze with the wine and reduce by half while scraping the brown bits off the bottom of the pan.
5. Transfer the pork butt back to the pan and add the apple cider, cider vinegar, and bay leaves. The liquid should cover approximately half the pork butt.
6. Lid the pork and roast in a 350°F oven for 2½ hours.
7. Check on the pork every hour and flip the butt. If the liquid is reducing too quickly, add a touch of water to keep the liquid covering half the pork
8. Add the diced apples, anise seed, grainy Dijon mustard, sage leaves, and salt.
9. Roast for a further 30-45 minutes or until the apples are soft.
10. Check the pork for doneness; it should be fork-tender and fall apart easily.
11. Remove the lid and brown the top of the pork butt.
12. Taste and adjust the salt and vinegar to your taste.
13. Cut the twine off the pork and serve big chunks of it with some of the sauce and diced apples.