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Harvest Pork Roast




Source of Recipe


BBR


Recipe Introduction


Posted by: rosiewny


List of Ingredients




1/4 cup Oil
4 cups chopped onions (4 cups = about 3 large)
4 cloves garlic, minced (4 cloves = about 2 teaspoons)
3/4 cup honey
1/4 cup Spicy Brown Mustard
1-1/2 teaspoons ground black pepper
PAM Professional No-Stick Cooking Spray
1 boneless pork shoulder roast, trimmed (1 roast = 4 lbs)
2 medium acorn squash, each cut into 8 wedges
3 large Braeburn or other baking apples, each cut into 8 wedges
1 cup fresh or frozen cranberries



Recipe



Preheat oven to 350F. Heat oil in large skillet over medium-high heat; add onions and garlic. Cook and stir 10 minutes or until onions are tender. Remove from heat. Blend in honey, mustard and pepper; set aside.
Spray large (about 17x12x3-inch) dark roasting pan with cooking spray. Place roast in center of pan. Pour onion mixture over roast; cover pan tightly with aluminum foil. Bake 2-1/2 hours.
Remove roast from oven and baste with pan drippings. Remove about 1 cup drippings from pan; set aside. Arrange squash pieces around roast. Place apples over squash. Drizzle with reserved drippings. Cover; bake 1 hour more.
Remove foil; sprinkle cranberries over roast and squash. Bake, uncovered, another 15 to 20 minutes or until meat and squash are caramelized and fork tender.


Cook's Tips
A large roasting pan is required to ensure that everything caramelizes druing the slow cooking process. The meat should be falling apart when properly cooked. Do NOT crowd the food. A roasting pan with a dark finish is preferred.

If a disposable foil pan is used, longer cooking times may be needed to reach desired color and tenderness. Increasing the oven temperature to 375F also will help speed cooking in this type of pan.