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.

Marshall Paulsen, Cheff
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Ingredients

Apple-Walnut Salsa

Directions

  • Preheat oven to 300°. 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.

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  • Transfer roast to a rack in a roasting pan. Roast for 4 to 5 hours or until meat is very tender (195°). Remove from oven and let stand 20 to 30 minutes before slicing.

  • While meat roasts, prepare the salsa: In a medium bowl, combine the apples, walnuts, cilantro, red onion, lemon juice, jalapeño, honey, sunflower oil and garlic. Chill, covered, until serving time. Serve with roasted, sliced pork.

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Because hot chile peppers, such as jalapeños, 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.

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

Nutrition Facts

258 calories; 16 g total fat; 58 mg cholesterol; 177 mg sodium. 9 g carbohydrates; 18 g protein;

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