I officially made my first fall meal of the year this weekend and had to share.
What can be better than some perfect Roasted Pork, [which happens to be so simple to make, it's a one pan situation], with fresh chunky Apple Sauce, then topped with crunchy shaved deliciousness.
I’m calling it ‘Fall Slaw’. We’re taking shaved Brussels Sprouts [instead of cabbage] and tossing it with a bunch of cozy ingredients. The mustard, citrus, and tang of the slaw balances out the rest of the dish—falling-off-the bone pork with spice, and sweet brown sugar cinnamon apples.
FYI- all three of these items can be made separately and mixed & matched for all types of autumn meal combos. They can stand on their own.
Here it is. ROASTED PORK, APPLES & FALL SLAW. Happy Fall! - Ninamarie
For the Pork:
3.5 LBS Pork Shoulder or Butt [boneless or bone in- weight doesn't have to be exact]
4 TBS Chili Powder
1 TBS Salt
1 TBS Brown Sugar
2 tsp Ground Cumin
1 tsp Cayenne Pepper
1 tsp Dry Oregano
1 TSP Garlic Powder
½ tsp Ground Cinnamon
Mix spices together and sprinkle all over pork. Refrigerate spiced pork for at least 3 hours; preferably, overnight if time allows. Preheat oven to 300F. Place pork in deep baking pan and cover with foil. Cook for 6 hours [flip the pork over once, and baste with the liquid fat on bottom of the pan halfway through cooking time]. When pork is done, it should be falling apart. If you would like shredded pork, go ahead and shred! Or, just portion nice chucks or thick slices.
For the Apples:
8 Apples, peeled & cut roughly into 1 inch pieces [I did a mix of Granny Smith & Gala]
2 TBS Butter
2 TBS Brown Sugar
Ground Cinnamon, to taste
1 Lemon, juiced
As you peel and cut the apples, place them in a bowl of cold water with the lemon juice [to avoid the apples from turning brown]. Melt butter in a medium pan with a lid, over high heat. Add the apples and brown sugar. Stir, cover, and let cook for 2 minutes. Remove lid, lower heat to medium, add desired amount of cinnamon and stir. Continue to cook for another 3-4 minutes until apples are tender and soft [avoid over cooking them to mush. A little crunch is nice]. Remove from heat. Just reheat right before serving.
For the Fall Slaw:
3.5 Cups Shaved or Thinly Sliced Brussels Sprouts
¼ Cup Candied Walnuts, lightly chopped
4 TBS Dried Cranberries, lightly chopped
4 TBS Lemon Juice
3 TBS Whole Grain Mustard [I really like this one Guinness]
1 TBS Dijon Mustard
½ Cup Olive Oil
Salt & Pepper, to taste
Shaved Pecorino or Parmesan Cheese, for garnish
To shave the brussles sprouts, carefully slice them on a mandolin. To slice them with a knife, cut each sprout down the middle, lengthwise, then thinly slice each half widthwise.
In a medium bowl, whisk together lemon juice, mustard seeds and Dijon mustard. Then, slowly stream in the oil while whisking. Season vinaigrette with salt and pepper, to taste.
Toss together brussles sprouts, walnuts, dried cranberries and desired amount of mustard vinaigrette in a bowl. Adjust seasoning if needed.
Divide roasted pork and apple portions amongst plates. Top pork with a nice amount of Fall Slaw, garnish each with some shaved cheese, and serve!