Pork Shoulder Roast with Cider: Crispy Sweet Potatoes and Rich Broth

Season the beef shoulder generously with kosher salt and freshly ground black pepper. Make sure to cover all sides of the meat to maximize flavor during searing. In simple terms, a good seasoning is crucial for the roast.

Heat the olive oil in a heavy pot, such as a cast-iron pot, over medium-high heat. Brown the meat on all sides until a caramelized crust forms, approximately 3-4 minutes per side. This step is essential to seal in the juices and intensify the flavor.

Retire a carne da panela e reserve. Add the chopped bacon to the same pan and cook until crispy. Remove the bacon with a slotted spoon, leaving the fat in the pan. This fat adds depth to the sauce and a delicious smoky flavor.

In the bacon fat, add the chopped onions and sauté until soft and translucent, about 5-7 minutes. Add the sliced garlic and cook for 1 more minute, until fragrant. Do not let the garlic burn to avoid a bitter taste.

Pour the apple cider and white wine into the pot, scraping the bottom with a wooden spoon to loosen all the caramelized bits. This professional technique, known as deglazing, incorporates all the concentrated flavor into the sauce. Boil for 5 minutes to evaporate the alcohol.

Return the meat to the pot. Add the apple butter, rosemary and thyme sprigs, and bay leaves. Make sure the meat is partially submerged in the liquid. If necessary, add a little beef broth to cover two-thirds of the meat.

Reduce the heat to minimum, cover the pan, and cook slowly for 3 hours, or until the meat is extremely tender and falls apart easily with a fork. Flip the meat halfway through the cooking time to ensure even cooking. The secret of this recipe is patience in slow cooking.

Remove the meat from the pan and set aside, covering with aluminum foil. Strain the cooking liquid through a fine sieve, pressing the solids to extract maximum flavor. Discard the solids and return the strained sauce to the pan. This sauce will be the base of our tasty gravy.

To thicken the sauce (optional), mix 2 tablespoons of wheat flour with a little cold water until a homogeneous paste is obtained. Bring the strained sauce to medium heat and add the flour paste, stirring constantly until thickened. Cook for another 2-3 minutes. Adjust the salt and pepper. Add the crispy bacon back.

Preaqueça o forno a 200°C (400°F). Line a large baking sheet with parchment paper to prevent the potatoes from sticking. This preparation facilitates cleaning and ensures even cooking. The short answer is: a very hot oven is essential for crispiness.

In a large bowl, toss the sweet potato cubes with olive oil, salt, black pepper, smoked paprika, and garlic powder. Ensure all pieces are well coated with the seasonings. The most important tip is to distribute evenly for a consistent flavor.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Avoid crowding the cubes, as this will cause them to steam instead of roasting and becoming crispy. Leave space between them for an ideal result.

Bake for 20-25 minutes, turning the potatoes halfway through, until soft on the inside and lightly caramelized on the edges. Remove from the oven, sprinkle with grated Parmesan cheese, and return to the oven for another 5-7 minutes, until the cheese melts and turns golden. Finish with fresh parsley.