Roast Pork Shoulder

In a small bowl, stir together salt and black pepper. Rub all over the pork shoulder and let marinate, covered, in the refrigerator overnight. Let the pork rest at room temperature for two hours before roasting. Wash off the excess marinade off the pork and dry with paper towels.

Preheat oven to 190°F. Place apples in a large roasting pan and lay pork shoulder over top. Cover the pork with a piece of parchment paper then cover the whole pan with foil. Roast in preheated oven for 12 hours.

Remove from oven, remove foil and let rest for 1 hour. Take it out of the pan and place on a platter and keep warm.

Meanwhile, strain all of the juices into a large saucepan, making sure the cooked apple gets pushed through as well. Skim off fat and bring to a boil. Cook until it has reduced by half and has a syrupy texture. Adjust seasoning to taste.

Apple Slaw

In a large bowl, toss together apples, green onion, toasted almonds, almond oil, lemon zest and juice, shallots and garlic. Season with salt and pepper to taste.

To serve, divide the pork into six equal portions and place on warmed dinner plates. Top with slaw and drizzle with reduced pan juices.