This Miso-Crusted Pork Roast with Apples makes an impressive meal for very little effort. If your shoulder comes pre-tied, untie before rubbing with miso, then re-tie. Miso is made from fermented soybeans that adds a salty umami flavor to many Japanese dishes.
Prep: 25 mins
Cook: 3 hrs 15 mins
Yields: 6 Servings
Ingredients
½ cup white or red miso
3 tablespoons canola oil
2 tablespoons granulated sugar
1 teaspoon crushed red pepper
1 (2-pound) boneless pork shoulder
2 medium yellow onions, cut crosswise into ½ inch-thick slices
4 medium Pink Lady apples, cut into ¾-inch wedges
2 tablespoons unsalted butter, melted
¼ teaspoon medium-grind sea salt
⅛ teaspoon black pepper
Directions
1Stir 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.
2Preheat 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.
3Toss 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.