“This is an adapted recipe - it was initially published in "The Best Slow & Easy Recipes" by the editors of Cook's Illustrated ( 2008, $35) using boneless pork loin. I prefer to use a Boston butt or boned rolled pork shoulder, moister & much more economical. The cocotte method of using a tightly covered cooking vessel, low heat & minimal extra liquid makes for a wonderful dish. I've listed the ubiquitous Granny Smith apples but we use Limber Twigs, a great keeping/cooking apple, stored over winter in the garage. Any cooking apple works well. I also add about 2 tablespoons of Calavados (well, a glug) before covering & putting in the oven. The cooking time for the butt & shoulder is longer - I cook until an internal temp of 160F is obtained - about 85 minutes. This works well with mashed potatoes & cooked kale, mustard greens or turnip greens.”
1hr 15mins

Ingredients Nutrition

  • 2 12-3 lbs boneless pork loin roast (or Boston butt as above)
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon marjoram
  • 12 teaspoon lavender (optional)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 3 tablespoons vegetable oil (use 1 t if using butt or shoulder)
  • 8 shallots, peeled and quartered
  • 1 lb apple, peeled, cored and cut into 1/2-inch-thick wedges (Golden Delicious or Granny Smith - 2 to 3 medium)
  • 1 teaspoon sugar
  • 1 tablespoon butter


  1. Heat oven to 250 degrees. Pat pork dry, sprinkle with herbs and season to taste with salt and pepper.
  2. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown pork well on all sides. Transfer pork to a large plate.
  3. Add remaining 1 tablespoon oil to pot. If using butt or shoulder, drain all but 2 tablespoons oil from pot as these are cuts with fat versus the loin. Add the shallots and cook about 3 minutes. Add the apples and sugar and cook about 5 minutes.
  4. Off the heat, return the pork and any accumulate juices to the pot. Place a sheet of foil over the pot and press to seal, then cover tightly with a lid. Transfer the pot to the oven and cook until pork reaches an internal temperature of about 145 degrees, about 35 to 55 minutes (160F for butt & shoulder, about 85 minutes).
  5. Remove pot from oven and transfer pork to a cutting board, tent loosely with the foil and let rest 5 to 10 minutes.
  6. Stir butter into the apple-shallot mixture, season with salt and pepper.
  7. Slice the pork and serve with apple-shallot mixture.

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