Holiday Survival Week ~ Baked Pork Shoulder

If you're like me, you like to mix it up once in a while and not always prepare the exact same turkey or ham for your Holiday dinner.  Heck, my family begs for my crockpot Lasagna most years!

This recipe may be a great option if you want to try something new, but still be a bit traditional.  This fabulous Baked Pork Shoulder has a Cranberry Glaze; however you can easily substitute the cranberries for cherries if you prefer.



Ingredients
2 Tbsp. coriander seeds
1 4-1/2-to 5-pound boneless pork shoulder roast (also called a "Boston butt")
3 to 4 cups quality apple cider
2 sticks cinnamon
6 green cardamom pods
1 red or purple onion, cut into wedges
1 yellow onion, cut into wedges
2 cups dried cranberries
1/4 cup loosely packed thyme leaves
1/2 cup fresh parsley, chopped
Sea salt and ground pepper

Directions
1. Preheat oven to 350 degrees F. In skillet toast coriander seeds over medium-high heat about 1-1/2 minutes or until fragrant, shaking pan often. Transfer to a dish to cool. Place seeds in coffee or spice grinder. Grind until seeds resemble coarse meal.

2. Rub pork with salt, freshly ground black pepper, and ground coriander seeds. Place on rack in large roasting pan. Add 3 cups of the apple juice, the cinnamon, and cardamom to pan. Roast 1-1/2 hours or until internal temperature reaches 140 degrees F. Remove from oven. Transfer pork to large platter; keep warm. Pour pan juices through a mesh strainer into large liquid measuring cup. Return pork to pan along with onions. Increase oven to 400 degrees F.

3. Meanwhile, for Glaze, skim fat from strained pan juices (if necessary, add additional apple juice to make 2 1/2 cups). Transfer to large saucepan. Add dried cranberries. Place over medium-high heat. Simmer 10 to 15 minutes or until cranberries rehydrate and liquid is consistency of syrup.

4. Brush pork with 1/4 cup of the Glaze. Return to oven and roast 1 hour more or until pork is tender (165 degrees F) and onions begin to brown (cover loosely with foil if pork becomes too brown). Remove from oven, cover with foil. Let stand 15 minutes. 

5. To serve, place pork on a warm platter. Arrange roasted onions around pork. Stir half of the fresh thyme and parsley into the Glaze. Carefully spoon some of the glaze over pork and top with remaining herbs. Serve with Glaze.

Kitchen Tip: To check temperature, insert meat thermometer into thickest park of meat, close to bone but not touching bone. For accuracy, check multiple spots.

Makes approx. 8 servings plus
Adapted from http://www.bhg.com/

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