Apple Braised Pork (For A Tougher Cut Of Meat)

• 2 lbs pork shoulder (roast) or 2 lbs pork legs (roast)
• 4 tablespoons vegetable oil
• 2 sliced onions
• 8 slices uncooked diced bacon
• 2 cored and chunked apples
• 2 cups sweetened applesauce (the chunkier the better)
• 3 cups chopped carrots
• 6 tablespoons grainy mustard
• 3 bay leaves
• salt
• pepper
• chicken broth, to almost cover

1. Heat oil in a large heavy pot over medium-high heat. Cut roast into two pieces. Brown well on all sides - this will take a bit of extra time, but it should get very well browned to develop the flavour.
2. Remove roast and drain excess grease.
3. Add bacon and onions to pan. Cook, stirring often, until onions are soft and brown.
4. Add roast back in, along with remaining ingredients. Bring to a simmer, then reduce heat to low and cover.
5. Simmer approximately two hours, or until pork is very tender.
6. The liquid thickens only slightly, so I like to serve it over spaetzle that has been fried in butter, which absorbs the sauce.

pork shoulder, vegetable oil, onions, bacon, apples, sweetened applesauce, carrots, grainy mustard, bay leaves, salt, pepper, chicken broth

Taken from www.food.com/recipe/apple-braised-pork-for-a-tougher-cut-of-meat-170024 (may not work)