Slow-Roasted Pork, Broccoli Quinoa & Applesauce


Slow-Roasted, Glazed Pork Shoulder | Double Broccoli Quinoa | Homemade Applesauce

 Pork Broccoli Quinoa Applesauce

Menu Trim

Hands down…this is the most moist, succulent pork I have ever tasted!  We purchased a 15-pound boneless Pork Butt at CostCo {for a budget-friendly $25}, cut it in half {put half in the freezer for another dinner…maybe pulled pork?}and ended up with a roasted piece of meat that was as tender and rich as a filet of beef.  Our roast did not brown up as well as the roast pictured at Bon Appetit but all of the flavor was present.  The herb rub is so simple…definitely marinate overnight.

Begin with 1 teaspoon each of fennel seeds and whole black peppercorns.  Grind each with a mortar & pestle…

Fennel Seed Pepper WholeFennel Pepper GroundAdd the ground fennel seed and peppercorn mixture to a bowl containing ¼ cup each of kosher salt & sugar.  Rub the mixture all over the roast…

Herb Coated Pork

After marinating overnight, preheat oven to 325°.  Brush off spice rub from meat and place roast in a deep roasting pan {discarding spice rub and any accumulated liquid from meat}.  Add 1 cup boiling water to meat in pan, cover pan with foil as well as a lid {create a tight seal to lock in the steam and juices}.

Place pan in the oven and roast until meat is fork-tender {an instant-read thermometer inserted into the center of the roast will read 195°}, about 5 hours.

Meanwhile, the applesauce…

Apples in Bowl

I used 1 dozen Fuji apples & 1 dozen Granny Smith.  Wash, peel, core & quarter the apples and place in a large pot with a ¼ cup of water and cook over medium-high heat until apples are extremely tender…about 30 minutes.  Remove from heat and mash.  Add cinnamon and freshly grated nutmeg to taste…no sugar required.  Let applesauce cool and then transfer to mason jars…

Applesauce in Jar

As for the Broccoli Quinoa

This recipe is from a blog I absolutely adore {101} and has become my go-to source for everything veggie & healthy.

Start by making the red chile oil {preferably a day in advance}…

½ cup extra-virgin olive oil & 1½ teaspoons crushed red pepper flakes

Oil & Red Pepper FlakesHeat oil in a small saucepan over medium-high heat, 1-2 minutes.  Remove saucepan from heat and stir in the crushed red pepper flakes.  Set aside and let cool.  Transfer to a glass storage jar and refrigerate.  Bring to room temperature before using.  My children would like me to let you know that this oil is also amazing drizzled over pizza and pasta as well!

Chile Oil in PotChile Oil in Jar In a large pot, bring ¾ cup of water, with a pinch of salt, to a simmer and then add 5 cups of raw broccoli {cut into small florets}. Cover and cook 1-2 minutes, until the broccoli turns a bright green and is still very firm.  Transfer broccoli to a strainer and run under cold water.  Set aside…

Broccoli Cooked

To make the broccoli pesto, puree half of the cooked broccoli, 3 medium-sized peeled garlic cloves, ½ cup pine nuts {my substitution for almonds}, ½ cup freshly grated parmesan {I used a bit more than the original recipe}, salt and the juice from 1 lemon.  Drizzle in ½ cup of olive oil {I doubled the amount of olive oil and left out the cream called for in the original recipe}.  Even without the cream, this pesto turned out so creamy…

Broccoli Pesto

The left-over pesto will be an amazing condiment on turkey and chicken sandwiches!

For the Quinoa…

Quinoa Raw

Rinse 1 cup of quinoa in a fine-mesh strainer.  In a medium saucepan heat the quinoa, two cups of chicken broth and a teaspoon of kosher salt until boiling.  Reduce heat and simmer until broth is absorbed and the quinoa fluffs up with a fork, about 20 minutes…

Quinoa Cooked

Just before serving, toss the quinoa and remaining chopped broccoli florets with about ½ of the pesto mixture.  Drizzle to taste with the chile oil.

Now back to the pork roast…

Once the meat reaches 195° remove pan from oven, discard foil & cover.  Increase heat to 500°.  Stir ¼ cup apple cider vinegar and ¼ cup light brown sugar into juices in the roasting pan.  Return to oven and continue to roast until pork is browned and liquid begins to reduce, about 15 minutes.

Pour liquid from roasting pan into a small saucepan.  Bring liquid to a boil and cook until a thick, syrupy glaze forms {about 12 minutes}.  Season glaze with salt & pepper, set aside.

With two forks, pull pork into serving pieces and plate, with a drizzle of the glaze.  Serve immediately with Broccoli Quinoa & Applesauce…

Pork Broccoli Quinoa Applesauce

We had such an amazing Christmas Holiday…I hope you did as well!

I must admit that a part of me missed my daily blog {and all of your wonderful comments}…looking forward to a New Year of Happy Dining!

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