Slow Roasted Pork Shoulder with Savory Apple Gravy

Ingredients

• 4 pounds boston butt pork shoulder boneless trimmed (1.8 to 2.2 kg) (beyond)
• 1 tablespoon fennel seeds toasted
• 2 teaspoons peppercorns black
• 2 Tbsp thyme leaves dried fresh packed chopped
• 2 tablespoons rosemary leaves fresh chopped
• 4 medium garlic cloves minced
• 2 teaspoons kosher salt plus more for seasoning
• 4 servings olive oil extra virgin 
• 4 medium cooking apples such as fuji or jonagold good
• 1 medium onion yellow
• 120 ml cooking wine dry white (can sub water)
• 0.5 teaspoon dijon mustard 
• 4 servings pepper black freshly ground

Equipment

• bowl
• oven
• sieve
• blender
• plastic wrap
• roasting pan
• aluminum foil
• mortar and pestle
• dutch oven

Directions

1. Put the fennel seeds, peppercorns, thyme and rosemary leaves, garlic and 2 teaspoons salt into a spice grinder or coffee grinder and grind to a paste.
2. Alternatively, you can pound the mixture with a mortar and pestle.
3. Put the mixture into a bowl and stir in 2 tablespoons olive oil.
4. Marinate roast overnight in spice rub: Rub the mixture evenly all over the pork shoulder. If the roast is tied, untie it to rub the inside with the rub mixture as well, then retie it.
5. Wrap the roast tightly in plastic wrap to hold the rub against the skin and marinate overnight (or up to two days).
6. Prep apples and onions: Peel, halve, and core the apples.
7. Cut each apple half into about 4 wedges. Peel the onions.
8. Cut in half from tip to root. Trim the root and tip.
9. Cut each onion half into about 12 thin wedges.
10. Put the onions and the apples together in a bowl and toss to mix.
11. Preheat the oven to 450°F (232°C).
12. Place roast on bed of apples and onions: Toss the apples and onions with 2 tablespoons of olive oil and season with a little salt and pepper.
13. Place the apples and onions in the bottom of a roasting pan or Dutch oven with a cover.
14. Place the marinated pork shoulder on top of the apples and onions.
15. Roast: Roast uncovered for 30 minutes. Turn the oven heat down to 325°F and add the wine. Cover the roasting pan and slow roast for 2 1/2 to 3 hours until the pork shoulder is falling apart tender and pulls apart easily when probed with a fork.
16. Make sauce:
17. Transfer the pork shoulder to a serving plate and cover with foil to keep warm.
18. Put the apples and onions into a blender.
19. Add about 1/2 cup water and the mustard and purée. Check the texture, and add water until you get the desired thickness for the gravy. Press through a sieve for a silky smooth textured gravy. Check the seasoning and correct to taste.