• Preheat the oven to 325°F / 160°C.
• Pat dry the pork and place it in an oven-proof dish (one where the pork fits snugly). Sprinkle salt and pepper over the pork and then add the horseradish and cayenne pepper and rub it all over. You can also use a dutch oven for this.
  1.3 - 1.5 kg pork shoulder / pork butt roast, 1 ½ tbsp horseradish paste, Salt and pepper, ½ tsp cayenne pepper
• Add the butter, apples, pear cider, cream, rosemary and garlic to the dish.
  1 cup pear cider, ¼ cup heavy cream, 3 - 4 sprigs of rosemary, 2 apples, 4 tbsp butter, 4 cloves of garlic
• Rub the brown sugar on top of the pork.
  3 - 4 tbsp brown sugar
• Cover with foil and transfer to the oven. You can insert a meat thermometer to monitor the temperature too.
• Braise for 3 hours in the preheated oven.
• Increase the oven temperature to 425°F and remove the foil / cover. 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.
  3 tbsp butter, 3 tbsp AP flour
• Season with salt and pepper to taste.
  Salt and pepper
• 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.
• Or steamed vegetables or mashed potatoes.
• Or roasted vegetables (optional) - 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).