Company Cider Pork Roast with Butternut Squash Mashed Potatoes & Caramelized Shallots and Fennel
Pork

Company Cider Pork Roast with Butternut Squash Mashed Potatoes & Caramelized Shallots and Fennel

Serves
8-10
Prep Time
15 minutes
Cook Time
6 hours

Ingredients

  • 6 pounds of Five Marys Farms bone-in shoulder roasts (leg steaks work great for this recipe as well)
  • 1 12-ounce bottle of hard apple or pear cider
  • 1 medium yellow onion, sliced
  • Salt and pepper to taste
  • 6-8 shallots, peeled and halved
  • 2 bulbs of fennel, trimmings, tough outer ribs removed
  • 1 tablespoon olive oil
  • Pinch of chili flakes
  • 1 tablespoon brown sugar

Directions

  1. Preheat the oven to 300 degrees

  2. Cut the large shoulder arm roast into 2 pieces and brown the pork in olive oil in a heavy bottom pot with lid

  3. Add the cider and onions to the pot and season generously with kosher salt and pepper

  4. Bake 3+ hours until the pork shreds with a fork

  5. Remove the pork roast from the oven to rest while you sauté the shallots and fennel

  6. Heat a large skillet over medium heat and sauté the fennel and shallots in the olive oil, chili flakes, and brown sugar 10-15 minutes

  7. Serve when the shallots are translucent and slightly caramelized

  8. Serve the shredded pork alongside the veggies and pan juices