1-1/2 to 2-lb. boneless pork shoulder roast
2 Tbsp. cooking oil
1-1/4 cups apple juice or apple cider
1/2 cup chopped onion
1/2 tsp. salt
2 med. cooking apples (such as Granny Smith or Jonathan), cored and cut into wedges
1 6-oz. pkg. dried apricot halves
1/2 tsp cardamom
1/4 tsp cinnamon
Trim fat from meat. In a 4-qt. Dutch oven, brown meat on all sides in hot oil. Drain off fat. Add apple juice, onion and salt to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 45 min. Add apples, apricots, cardamom, and cinnamon. Bring to boiling; reduce heat. Cover and simmer about 10 min. more or until meat and fruit are tender. Using a slotted spoon, transfer meat, apples, and apricots to a serving platter, reserving juices in Dutch oven. Keep meat and fruit warm.
For cider sauce, boil reserved juices gently for 5-7 min. or until reduced to 1/2 cup. Spoon over meat and fruit. Makes 6 servings. Enjoy!