PORK: This recipe calls for a cheaper but tastier cut of pork roast.

ROAST PORK SHOULDER WITH APPLES:

4-5 lbs. pork shoulder roast                                        

whole cloves

1 cup apple juice or cider                                           

1 cup brown sugar

2-3 tsp. salt + ¼ tsp. pepper

½ tsp. dry mustard                                                      

3 firm red delicious apples

1 tbsp. cornstarch + 3 tbsp. water

Preheat oven to 350 degrees F. Trim any excess fat from roast and make a few incisions with a sharp knife in the skin. Insert cloves into incisions and rub salt and pepper to taste all over the roast.

Arrange roast in a roasting pan. Mix together apple juice, sugar, salt to taste, pepper and mustard and pour it over the roast. Cover meat with a loose tent of foil and roast for 25-30 minutes per lb, or cook to an internal temperature of 155-160 degree F. Baste roast occasionally.

Meanwhile, peel, core and quarter apples. Uncover roast for last 30 minutes of cooking, skim off excess fat and add apple quarters. Continue cooking and basting occasionally.

Remove roast and let stand 10-15 minutes before carving. Pour off excess fat from pan and place it on the stove over medium heat. Taste sauce and adjust seasoning if necessary. Mix cornstarch with water and pour in as much of cornstarch solution as needed to thicken sauce. Cook for 1-2 minutes until sauce is thickened.

Carve meat and serve with apples and sauce on the side.