For the pork…
4 pound boneless pork shoulder roast, butterflied
Extra-virgin olive oil
Fresh sprigs of rosemary and sage
Handful of garlic cloves
3 red onions, peeled, trimmed, cut in half
8 crab apples
Coarse sea salt and freshly ground peppercorns
For the glaze…
¼ cup maple syrup
1 cup apple cider
In a small saucepan bring syrup and cider to a boil. Turn down the heat to a low simmer and let reduce to a glaze consistency. Drizzle as desired.
Preheat the oven to 450 degrees F.
Lay the pork loin flat and sprinkle with coarse sea salt and freshly ground peppercorns. Score the fat and drizzle with olive oil. Set aside.
Coat a large roasting pan with olive oil. Place the red onions and crab apples in and scatter garlic gloves around all. Lay rosemary and sage sprigs over all and drizzle with olive oil. Set the roast on top, scored fat side up.
Roast for 45 minutes and then turn down oven to 400 degrees F.
Generously brush pork with Apple Cider Glaze. Roast for another 45 minutes or until the internal temperature is 145F… adding chicken stock to the roasting pan as needed if glaze starts to stick on the bottom. Remove and let rest for 10 minutes.
Slice the pork thinly and transfer to a warm serving platter. Surround with the onions, garlic and crab apples and drizzle with more glaze. Serve HOT!!!