1 pork roast, about 5 1/2 lb (2.5 kg), with rind and bone
1/4 cup (60 ml) olive oil
3 onions, chopped
3 cloves garlic, chopped
2 cups (500 ml) chicken broth
1 1/2 cups (375 ml) unsweetened applesauce
1 tbsp (15 ml) whole-grain mustard
4 cups (680 g) potatoes, peeled and cut into large cubes, or whole baby potatoes
1/4 cup (11 g) chopped flat-leaf parsley
1/4 cup (11 g) chopped fresh chives
3 apples (Lobo or Cortland), cored and cut into 12 wedges each
1 tbsp (15 ml) honey
Salt and pepper
With the rack in the middle position, preheat the oven to 350°F (180°C).
In a large ovenproof pan, brown the roast in half the oil
(2 tbsp/30 ml) on all sides. Season with salt and pepper. Set the meat aside on a plate. In the same pan, brown the onions and garlic. Add the broth, applesauce and mustard. Place the pork roast, rind side up, in the pan and bring to a boil.
Cover and bake for 1 hour and 30 minutes. Spread the potatoes around the meat and continue cooking for 1 hour. Remove the lid and cook for another hour or until the meat is fork-tender. Add the herbs.
Meanwhile, in a non-stick skillet, brown the apples in the remaining oil (2 tbsp/30 ml) and the honey. When ready to serve, place the apples around the roast.