INGREDIENTS
•
Serves 4-6
•
2 pounds (910g) pork shoulder
•
2 tablespoons chopped fresh sage leaves
•
1 tablespoon salt
•
1 teaspoon ground nutmeg
•
Freshly ground black pepper
•
Pinch of cayenne pepper (optional)
•
3 Pippin or other firm, tart apples, peeled, cored, and cut into wedges
•
1 tablespoon granulated sugar
•
1 tablespoon ground cinnamon