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Home -> Main Dishes -> Pork
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 to 2 pound boneless pork shoulder roast 2 tbsp. vegetable oil 1 1/4 cups apple cider 1/2 cup chopped onion 1/2 tsp. salt 2 granny smith apples, cored and cut into wedges 6 ounces dried apricot halves 1/2 tsp. ground cardamom 1/4 tsp. ground cinnamon
Directions
Heat oil in a dutch oven. Add pork and brown on all sides. Drain fat. Add cider, onion and salt to pan and heat to a boil. Reduce heat, cover and simmer 45 minutes. Add apples, apricots, cardamom and cinnamon to pan and heat to a boil. Reduce heat and simmer, covered, 10 minutes until meat and fruit are tender. Transfer pork, apples and apricots to a platter and tent with foil. Boil pan juices until reduced to 1/2 cup, about 5 to 7 minutes. Spoon sauce over pork and serve.
Serves 4 to 6.
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