INGREDIENTS
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1 tablespoon cracked pepper
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4 tablespoons herbs de Provence (or a mix of dried fennel seed, basil, rosemary and thyme)
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5 cloves garlic, minced
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2 teaspoons salt
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5-pound pork shoulder roast
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4 tart apples, peeled, cored and sliced into 8 pieces
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1 very large onion, thinly sliced
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3 tablespoons butter
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½ cup white wine
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