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Cinnamon Apple Glazed Pork Roast
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- #7708
Looking for a fall themed roast? This pork shoulder with honey and cinnamon spiced apples might be just the ticket, especially accompanied by a bit of hot cider or mulled wine.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
5 pounds pork shoulder roast
5 cloves garlic, crushed, peeled
1/4 teaspoon black pepper
2 teaspoons salt
1/4 cup dark brown sugar, packed firm
1 cup apple juice or apple cider, more if needed
1/4 cup apple cider vinegar or wine of choice
2 cups water
1/2 cup honey
1/2 teaspoon cinnamon
8 apples, cored and washed
directions
Preheat oven to 450 degrees F.
Find places in the roast and insert the garlic cloves. Rub roast all over with the salt, pepper and brown sugar. Place roast fat side up on rack in roasting pan in oven that has been preheated to 450 degrees F. Allow to roast for 20 to 25 minutes at high heat. Reduce heat to 350 degrees F.
Combine apple juice or apple cider with vinegar and water. Place in pan with roast. Baste roast often and allow to cook several hours until nearing the temperature for RARE pork. (Use meat thermometer). Add apples to pan. Baste apples and roast. Combine honey with cinnamon. Drizzle honey over apples. Baste often until roast and apples are done. Remove to serving platter. Let rest. Slice and serve.
added by
ssmnita
nutrition data
924 calories, 52 grams fat, 67 grams carbohydrates, 49 grams protein per serving.
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reviews & comments
February 12, 2009
I used 1 tsp mustard powder in the rub, and also used 1 tsp garlic powder in the rub instead of the garlic cloves. Fortunately, I employed a digital thermometer with an alarm early on, as the 5 lb. roast was 140-degrees (rare) in 1.5 hours. It got to 155-degrees (done, no longer pink) 25 minutes later, which wasn't enough time to cook the apples. BTW, I wrapped the bottom part of each apple in foil to keep the honey mixture from dropping right through. Next time, I'll put the apples in at the same time as reducing the temp. It's okay if they cool a bit before serving; they are too hot to eat straight out of the oven! Overall, the roast was tender and moist, but the rub and marinade didn't add much flavor.