Apple and Rosemary Braised Pork over Spaetzle

For the pork:

4 -5 lb Pork Shoulder Roast

3 onions (sliced)
3 carrots (1/2 inch pieces)
3-4 Cloves of Garlic (Diced)
3 Apples (I used Ambrosia, but could be any apple)
1 L Chicken Stock
¾ L Apple Juice
3-4 Tbl Apple Cider Vinegar
2-3 sprigs of fresh Rosemary
3 Bay Leaves
1 tbl Olive Oil

Heat Oven to 300 degrees. Heat a Dutch Oven over Med/High heat. Add the oil. Take your pork shoulder roast and cut it in have. This will give you more of a surface to brown, and more flavour in turn. Brown off the roasts on all 6 sides.

Remove the roasts once they’re browned. Add the onions and brown slightly. Add your carrots apples, and garlic and cook for a few minutes until soft. Add a big splash of chicken stock and scrape the brown bits off the bottom of the dutch oven. This will release all of those brown bits on the bottom (flavour). Now add your meat back to the pot.

Add the chicken stock, vinegar and apple juice back to the pot. Only add as much liquid as it takes to almost cover the meat. Stick it in the oven for about 4 hours.

For the Spaetzle:

1 tsp Salt
4 Eggs
1 Cup Milk
3 Cups Whole Wheat Flour
1 Tsp of Baking Powder
Pinch of Nutmeg and Pepper
Tbl of butter

Put on a large pot of salted water. Start a frying pan on med heat. Wisk together eggs and milk. Add the dry ingredients and mix until a batter forms. Take a cheese grater and, over the boiling water, put a big scoop of the batter onto the inside of the large grater. Run the batter through the slots and let it fall into the boiling 

water. Once they float to the top, scoop them out with a wire mesh. 

They are ready to fry in the tablespoon of butter. Fry until browned and plate. Shred the pork inside of the dutch oven with a pair of tongs. Serve over the spaetzle. 

As always, the photos are all from my kitchen. However, today, a thanks to Michael Smith's website for the after photo (and general recipe)....which I was too hungry to take. :)