Name: Bud’s Cracklin’ Pork Shoulder with Hard Cider Gravy
Prep time: 30 min
Cook time: 490 min
Total time: 520 min
Yield: 10-12 Servings
Ingredients: For the Meat; 10 to 11-pound pork shoulder, skin on; 3 tablespoons minced fresh rosemary; 3 tablespoons minced fresh sage; 3 tablespoons minced fresh garlic; 2 tablespoons kosher salt, divided; 1 tablespoon freshly cracked black pepper; 3 tablespoons olive oil; For the Hard Cider Gravy; 1/3 cup all-purpose flour; 1/3 cup pork fat drippings reserved from the pork shoulder; One 12-ounce bottle of sweet hard apple cider; 1½ tablespoons minced fresh rosemary; 1½ tablespoons minced fresh sage; 2 to 3 cups chicken stock, as needed; Salt and pepper to taste

Mains

Bud’s Cracklin’ Pork Shoulder with Hard Cider Gravy

Author: Mary DiSomma

This delicious pork cracklin’ recipe does take a bit of roasting time but is well worth the effort; the crispy pork rind cooked to a perfect golden brown blends perfectly in the oven with just the right array of spices and herbs, and really brings out the best in this delicious cut of meat. If you make this recipe for a crowd, be prepared for future demand, as it’s a surefire winner!

This recipe comes from Bud, a dear friend who’s always nice enough to make this pork shoulder recipe for us whenever we visit the family farm for the holidays.

Bud’s Cracklin’ Pork Shoulder with Hard Cider Gravy

Bud’s Apple Pear Cranberry Compote

Here’s one of my favorite ways to enjoy fresh cranberries during the holiday season.

Yield: 4 Cups
Prep Time: 15 minutes 15 min
Cook Time: 25 minutes 25 min
Total Time: 40 minutes 40 min

Ingredients

One 12-ounce bag of fresh cranberries, cleaned
1¾ cups sugar1 cup water
1 Granny Smith apple, peeled, cored, and chopped
1 Anjou or Bartlett pear, peeled, cored and chopped1 orange, zest grated and juiced
1 lemon, zest grated and juiced
¾ cup dark raisins, golden raisins or dried currants
¾ cup chopped pecans
1 tablespoon orange liqueur (if you want an “adult version!)

Instructions

In a large saucepot, place the cranberries, sugar, and water. Heat on low for approximately 5 minutes or until the skins of the cranberries begin to pop open.
Add the chopped apple, pear, zests and juices. Cook on low heat for 15 additional minutes. Remove from the heat. Stir in the raisins, nuts, and orange liqueur, if using. Transfer to a bowl and let cool completely. Chill in the refrigerator until ready to serve.

Ingredient Tips

Consider pairing this crispy dish with cornbread, my Candied Sweet Potatoes, or my take on Country Biscuits.

If you are short on time and want an alternative to the hard cider gravy, you can serve the pork shoulder with barbeque sauce, apple sauce, chimichurri sauce, Chinese plum sauce, Pico de Gallo, or nothing; it’s just that good!