Roast Pork with Apple-Walnut Salsa | Midwest Living

Roast Pork with Apple-Walnut Salsa

Roast Pork with Apple-Walnut Salsa

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  • Makes: 18 to 20 servings
  • Hands On 20 mins
  • Total Time 5 hrs

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Who knew a pork shoulder seasoned with just salt and pepper could be so scrumptious? The recipe comes chef Marshall Paulsen of Minneapolis' Birchwood Cafe. The salsa recipe makes a very generous amount of the apple salsa, about 4 cups. It will keep fine for a day or so in the refrigerator to eat with leftovers, or just halve the recipe if you don't think you'll use it all. Any leftover pork makes a mean sandwich.


  • 1 5 - 7 - pound bone-in pork shoulder roast
  • Salt
  • Freshly ground pepper
  • 1 -2 tablespoons vegetable oil
  • Apple-Walnut Salsa
  • 4 red and/or green tart eating apples, cored and finely chopped
  • 1 cup walnuts, toasted and finely chopped
  • 1/3 cup chopped fresh cilantro (1/2 bunch)
  • 1/4 cup finely chopped red onion
  • 1/3 cup lemon juice
  • 1 fresh jalapeno pepper, finely chopped and seeded if desired**
  • 2 tablespoons honey or pure maple syrup
  • 1 tablespoon sunflower or other mild-flavored oil oil
  • 2 cloves garlic, minced


  1. Preheat oven to 300 degrees . Trim fat from meat. Sprinkle meat generously with salt and pepper (don't be shy, as this is the meat's only seasoning). In a very large cast-iron skillet, brown roast about 5 minutes on each side in hot oil over medium-high heat. Drain.
  2. Transfer roast to a rack in a roasting pan. Roast for 4 to 5 hours or until meat is very tender (195 degrees ). Remove from oven and let stand 20 to 30 minutes before slicing.
  3. While meat roasts, prepare the salsa: In a medium bowl, combine the apples, walnuts, cilantro, red onion, lemon juice, jalapeno, honey, sunflower oil and garlic. Chill, covered, until serving time. Serve with roasted, sliced pork.


  • ** Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.


  • * You can cut up the apples, jalapeno, walnuts, and onion, and finely chop using a food processor, if desired.

Nutrition Facts

(Roast Pork with Apple-Walnut Salsa)

Servings Per Recipe 18, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, fiber (g) 2, sodium (mg) 177, sugar (g) 6, Potassium (mg) 332, pro. (g) 18, calcium (mg) 25, Riboflavin (mg) 0, carb. (g) 9, Niacin (mg) 4, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 5, Folate (µg) 9, cal. (kcal) 258, vit. A (IU) 74, iron (mg) 1, Fat, total (g) 16, vit. C (mg) 3, chol. (mg) 58, Thiamin (mg) 0, sat. fat (g) 4

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