Pork Shoulder Roast

Pork roast have always been a staple of the Centola family holiday table. Here's a different take on the traditional rotisserie prepared that we serve.

1 (6-8 pound) pork shoulder roast

6 large garlic cloves

Creole seasoning

1/3 cup canola oil

2 large yellow onions, sliced thick

3 garlic cloves, minced

1 1/2 cup apple cider or apple juice

6 cups chicken stock

2 bay leaves

Cut 24 (1-inch deep) slits evenly around pork roast using a sharp thin knife. Quarter each peeled garlic clove length-wise; toss well with 1 teaspoon Creole seasoning, mix. Insert each seasoned garlic sliver into its own slit; sprinkle surface of pork roast with Creole seasoning. Let stand at room temperature 1 hour.

Preheat oven to 450℉. Arrange oven rack on second to lowest position.

Heat oil in a large Dutch oven over medium-high heat. Carefully sear pork on all sides; transfer to a large plate. Add onions to hot Dutch oven; sauté 10 minutes or until browned. Add minced garlic; sauté 5 minutes. Deglaze with apple cider or juice; simmer until liquid has almost evaporated. Add chicken stock and bay leaves; bring to a low boil, then remove from heat. Add seared pork to the pan, basting exposed surfaces Cover highly with lid or foil; carefully place in hot oven and braise 30 minutes. Without opening the door, reduce the oven temperature to 300℉ and braise an additional 2 hours or until pork roast is tender. Remove roast from oven and transfer to a warm serving dish. Cover loosely with foil and allow roast to rest 5 to 10 minutes.

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Enjoy!!!

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