This is a favorite in our house, and it takes time but is not difficult to pull together. The glaze that you thicken at the end makes it special! I got this from the Pioneer Woman years ago and we have it several times a year. We had this last night with kale salad and Southern green beans.
Pork Roast with Apples and Onions
3 Tablespoons Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Salt And Pepper, to taste
4 cups Apple Juice
1 cup Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 Bay Leaf
2-1/2 cups Wild Rice
4 cups Water
3 cups Chicken Stock
4 Tablespoons Butter
To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)
Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.
When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.
Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice. Serves 6-8.