Eosinophilic Esophagitis Friendly Apple Cider Roasted Pork Shoulder

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

5.0

(10)

Eosinophilic Esophagitis Friendly Apple Cider Roasted Pork Shoulder

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

4 lb bone-in pork shoulder (boston butt)
1 ½ tsp kosher salt
1 tsp dried thyme
1 tsp dried rosemary, crumbled
½ tsp dried sage
2 tbsp olive oil
3 medium carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
2 medium turnips, peeled and cut into 1-inch chunks
2 cups fresh apple cider (not fermented hard cider)
1 cup chicken broth
2 tbsp apple cider vinegar
2 medium apples, cored and cut into wedges
4 sprigs fresh thyme
2 sprigs fresh rosemary

For the pan sauce

1 tbsp arrowroot starch
2 tbsp cold water

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the pork shoulder completely dry with paper towels. In a small bowl, combine the salt, dried thyme, dried rosemary, and dried sage, then rub the mixture evenly over all surfaces of the pork.
2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the pork shoulder fat-side down and sear, undisturbed, for 4–5 minutes until deep golden brown. Turn and sear the remaining sides for 3–4 minutes each until browned all over, then transfer the pork to a plate.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!