As winter drags on and the short gray days fall into long cold nights, there is nothing more fabulous than a slow roasted pork shoulder simmering away in the oven. All. Day. Long. The crispy saltiness of the fatty pork crust along with tender heaps of juicy shredded pork are the things happiness is made of. Combine them with the tart sweetness of roasted apples and I no longer care if winter lasts all year long - as long as I can eat this dish every day. It's that good. Let's get started.
1 (9 lb) skin-on bone-in pork shoulder
1 T. kosher salt
1 T. black pepper
6 large Granny Smith apples (or apples of your choice), quartered and cored
1/4 cup olive oil
2 t. ground cinnamon
Preheat oven to 400 degrees. Using a sharp knife, score the pork skin in a cross-hatch pattern. Set the pork in a large roasting pan, skin side up. Sprinkle the salt and pepper all over the skin. Roast for 30 minutes, until lightly browned. Decrease temperature to 325 degrees and continue roasting for 6 1/2 hours, until the pork is tender and the skin is crisp. Allow pork to rest for 30 minutes.
Toss the apples in the olive oil and spread on a shallow baking sheet. Sprinkle with the cinnamon and season with salt and pepper. Roast in the oven for about 30 minutes, until the apples are lightly browned and softened.
Remove the pork skin and chop it coarsely. Using two forks, shred the pork into large chunks. Discard the fat and bones. Arrange the pork on a serving platter. Sprinkle with the chopped skin. Serve with the roasted apples.