• Preheat oven to 325°F/160°C.
• Pat dry the pork and place it in an oven-proof dish (that snugly fits the pork). Sprinkle salt and pepper over the pork and then add the horseradish and cayenne pepper and rub it all over.
• Add the butter, apples, pear cider, cream, rosemary and garlic to the dish.
• Rub the brown sugar on top of the pork.
• Cover with foil and transfer to the oven. You can insert a meat thermometer to monitor the temperature too.
• Braise for 3 hours.
• Increase the oven temperature to 425°F and remove the foil. Let the surface of the pork caramelize (about 30 - 40 minutes).
• Remove from the oven. Carefully place the pork on a serving dish and cover with Foil.
• Mash the apples and garlic into the juices in the roasting dish (or alternatively blend the apples with the juices in the roasting dish).
• In a saucepan, melt 3 tbsp butter. Add 3 tbsp of flour and cook the butter and flour for a few minutes to form a roux. Strain the apple/pear mix into the saucepan and whisk until the gravy thickens. Discard the pulp.
• Season with salt and pepper to taste.
• Serve the slow braied pork with a side salad or roasted vegetables or mashed potatoes.

Side Dishes

• Easiest option - a simple side salad with your favorite vinaigrette.
• Steamed vegetables or mashed potatoes.
• Roasted vegetables - cut some carrots and potatoes (into 1.5 inch cubes) and toss them with some salt, pepper and olive oil. Place the vegetables on a foil or parchment paper lined tray. Roast in the oven for 1 hour at 425°F (while you're roasting the pork - the vegetables will be ready by the time the gravy is prepared).