|As you can see from the almost empty dish this is the BEST Apple Crisp recipe ever!|
|This is about a 4 pound pork shoulder roasted and ready to slice.|
|Crusty and delicious family hash brown's.|
The Peppered Pork Shoulder and Flat Breads are my adaptations of recipes from Amy Theilen from the Food Network. I have enjoyed her recipes on the Midwestern Table.
Ingredients for Apple Crisp:
10-12 apples peeled and sliced, I like Jonathan's or Golden Delicious
1/2 C. water
pinch of salt
1 1/2 C. sugar
1 C. flour
2 t. cinnamon*
12 T. cold butter
Peel and slice the apples into a 9" x 12" baking dish and preheat the oven to 375 degrees F. Sprinkle with salt and toss. Pour the water over the apples.
|These turned out beautifully and were delicious.|
3/4 t. active dry yeast
3 T. extra virgin olive oil
pinch of sugar
1 1/2 t. salt
3 1/4 C. bread flour
Combine the yeast, sugar, and 1/4 C. lukewarm water in a small bowl and let the yeast bubble up and proof.
Heat the grill or griddle over high heat. Generously oil a baling sheet. Divide the flat bread into 8 portions on the baking sheet. Press the dough into thin rounds, about 8" in diameter.
Grill the breads over medium-high heat, closing the lid after putting them on or covering with a lid. The flat breads should take about 2 minutes to cook turning once. I kept them on wire racks in a half sheet pan covered with a tea towel on the back of the stove until serving time. Yield 8 flat breads.
|Boneless Roast Peppered Pork Shoulder.|
1 t. sugar
1 t. salt
3 1/2-4 pound pork shoulder roast
2 T. coarsely ground black pepper
1/2 stick melted butter
5-6 cloves garlic chopped
3 T. apple cider vinegar
2 T. chopped fresh thyme
2 T. bacon drippings or oil
To give the pork roast a quick cure mix 1 t. sugar and 1 t. salt together and and rub all over the roast. Refrigerate for 1 hour or up to overnight.
Preheat the oven to 375 degrees F.
Blot the roast dry. Rub the crushed peppercorns into the meat. Reserve what does not stick to the meat for the marinade.
Heat a small saucepan and melt the butter over med-low heat. Add the garlic cooking until the butter begins to bubble. Add the vinegar, thyme, and remaining pepper and remove fro the heat.
Heat an oven proof skillet large enough for the meat over high heat. Add the drippings or oil and brown the meat on all sides. Turn off the heat.
Drizzle the meat with the marinade rolling it to coat all sides. Place the skillet in the oven and roast for 10 minutes. Remove and baste. Then roll the roast to it's side and roast another 10 minutes before repeating this process at 10 minute intervals for about 50 minutes. Then insert a meat thermometer. The meat is done at 145 degrees on an instant read thermometer is placed at the center of the roast. We prefer our pork a bit more well done so I leave it until 160 degrees.
|The roast was lovely eaten in folded warm flat breads.|