Apple-Curry Pork

1 5- to 8-pound fresh pork shoulder arm  or smoked port shoulder picnic whole (cook-before-eating)
2 teaspoons curry powder
2 tablespoons butter or margerine
2 medium apples, peeled, cored, and chopped (2 cups)
1/2 cup finely chopped onion
2 tablespoons all-purpose flour

  1. Heat oven to 325º
  2. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325º oven for 3 to 4 hours or till thermometer registers 170º. Place meat on a serving platter; keep warm. Skim fat from pan juices; reserve 2 tablespoons juices. Add milk or cream to equal 1 cup liquid; set aside.
  3. In a saucepan cook and stir curry powder in butter for 1 minute. Stir in apples and onion; cook covered, till apples and onion are tender. Stir in flour. Add milk mixture all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 to 2 minutes more. Season sauce for fresh roast with salt and pepper. If resided, spoon some sauce over roast. Pass remaining sauce. Serves 10 to 14.

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