Pork Shoulder with Apple Butter, Brandy, and Sage Recipe

Pork Shoulder with Apple Butter, Brandy, and Sage

Makes 10 servings

1 (4 ½- to 5 pound) Fantasma’s Finest Pork Bone-In Shoulder Roast

Salt and pepper, to taste

2 (16-ounce) jars Fantasma’s Finest Apple Butter (available at the retail store)

½ cup Of The Earth Farm Distillery Apple Brandy (available at the retail store)

4 to 5 whole leaves fresh sage, plus more chopped for garnish

Season the pork roast generously with salt and pepper. Place the pork roast in the slow cooker with fat side up.

In a mixing bowl, combine apple butter and brandy. Pour sauce over the pork roast and place 3-4 sage leaves across the top. Cook pork roast on HIGH for 1 hour and turn down to LOW about 4 hours, or until the roast is fork tender.

Garnish pork roast with chopped sage leaves. Strain braising liquid and reserve the pork-flavored apple butter to use as a jus. Serve with polenta or mashed potatoes.