Fall is in the air, well, it will officially be fall this weekend anyway. This time of year calls for lots of homey slow cooking, with an emphasis on seasonal flavors, like apple cider. Last weekend, my husband was coming over to visit with our daughter, so I figured it was a good time to cook that Hormel Pork Shoulder I had picked up earlier in the week. They both love potatoes, and neither is shy about tangy flavors, so this Apple Cider Pork and Potatoes recipe seemed just the thing to serve them, during their visit together.
I was pleased with the result. The pork came out good and tender with plenty of flavor, and the potatoes had a nice bit of tanginess to them from the apple cider vinegar, but it wasn’t overpowering at all. I served simple steamed green beans on the side, and whipped up some homemade bbq sauce from the drippings.
This is a great set it and forget it kind of meal. A big platter of tender apple cider pork shoulder and tangy potatoes is perfect for weekend days around the house, and if you have any leftover pork, it is great to toss in soups, stir fries or burritos.
- Hormel Pork Shoulder Rubbed with BBQ Seasoning
- 1½ to 2 lbs. potatoes (washed)
- ¼ cup apple cider vinegar
- ¼ cup water
- Preheat oven to 325 degrees.
- Chop potatoes (skin on) into 1½ to 2 inch chunks.
- Put potatoes in dutch oven, large baking casserole or other oven safe container with tight fitting lid.
- Nestle the pre-rubbed BBQ shoulder into the potatoes.
- Add water and vinegar, then cover and put in oven.
- Bake for 2½ hours, then baste the whole pot before removing most of the liquid (reserve for homemade bbq sauce).
- Bake another ½ hour uncovered.
I am currently a member of the Hormel Foods Extended Family Blogging Program, and this post is part of my participation in this program. Throughout the program I am provided with information and products to facilitate participation. This is not a paid program, and all opinions and experiences presented here are my own.