2poundbone-in pork shoulder roastabout 3/4 inch thick
sea salt and freshly ground black pepperto taste
1tablespoonbacon fat
3/4cupapple juice
1/4cupcarrot juice
1tablespooncinnamon
1tablespoongrated fresh ginger
Instructions
Remove pork from fridge 30 minutes prior to cooking. Salt each side generously. Also, season with pepper if desired.
In a large, deep skillet, heat the bacon fat over medium-high heat. Sear the pork on both sides, 3 minutes per side.
In a small bowl, whisk together the next 4 ingredients (apple juice through ginger). Pour over pork; bring to a low simmer and cover.
Let cook for 30 minutes. Flip and let cook, covered again, for another 25 to 30 minutes until all liquid has almost completely evaporated. Let rest for 5 minutes before serving.
Notes
SERVING SUGGESTION: A Big Salad tossed with Leanne’s Basic Vinaigrette (In a large bowl, toss together torn lettuce (not iceberg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)NUTRITION: 465 Calories; 34g Fat; 30g Protein; 8g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 135mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; ½ Fruit; 4 ½ Fat.