Fennel-Roasted Pork Shoulder with Apples

1 2-pound boneless pork shoulder roast

1 bulb fennel, cleaned and chopped

1 yellow onion, chopped

2 Granny Smith apples, cored and chopped (substitute pears if you prefer)

2 tablespoons olive oil

½

cup vegetable broth

Sea salt and black pepper to taste

Heat oven to 375 degrees.

Cut open the roast in half, sideways, creating a top and bottom and place inside up. Layer bottom half with fennel, onion, and apples. Place top half on and tie securely with butcher's twine. Coat with olive oil, salt and pepper.

Place in a roasting pan. Add broth and cover with foil. Roast (bake) for 1 hour. Uncover and roast an additional 30 minutes longer until the pork is thoroughly cooked. Untie. slice. and serve.

Serves four.

Cook's note: Pork shoulder is a fairly lean cut of pork that can be purchased bone in or bone out. Cooking a bone-in pork shoulder takes a little more time than boneless, however the bone does add a little extra flavor to the meat.

@Recipe nutrition:Nutrition values per serving: 340 calories, 7 g fat, 32 g protein, 128 mg cholesterol, 281 mg sodium.

"The $7 a Meal Quick & Easy Cookbook" by Susan Irby (2009 Adams Media)