Orange Marmalade From Spain
Apples and pork are a classic combination, but the onions and nuttiness of miso keeps things from getting too sweet. After marinating overnight, the roast goes into the oven for a few hours to get tender while the crisp apples cook up in the last 45 minutes.
INGREDIENT :
- 1/2 cup sweet potato miso (such as White Rose Miso) or red miso
- 3 tablespoons canola oil
- 2 tablespoons granulated sugar
- 1 teaspoon fish pepper flakes or crushed red pepper
- 1 (2-pound) boneless pork shoulder
- 2 medium yellow onions, cut crosswise into 1/2-inch-thick slices
- 4 medium Pink Lady apples, cut into 3/4-inch wedges
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon medium-grind sea salt
- 1/8 teaspoon black pepper
RECIPE DIRECTION :
- Stir together miso, oil, sugar, and fish pepper flakes in a small bowl. Rub mixture all over pork shoulder. Using kitchen twine, tie pork shoulder to shape into a uniform size. Wrap tightly in plastic wrap, and chill 8 hours or overnight.
- Preheat oven to 300°F. Arrange onion slices in a single layer in a large cast-iron skillet. Unwrap pork shoulder; place on top of onions. Tent pork with a piece of parchment paper; cover with aluminum foil. Roast 2 hours. Uncover pork, and roast until internal temperature registers 150°F, about 30 minutes.
- Toss apples with butter, salt, and black pepper. Scatter apples around pork, and roast until a thermometer inserted in pork registers 180°F and apples are crisp-tender, about 45 minutes, stirring apples halfway through roasting time. (Tent pork with another piece of foil if meat is getting too dark.) Transfer pork to a cutting board, and let rest 10 minutes before slicing. Serve pork with apples and onions.
