Sweet Cinnamon Roast Pork

Roast pork. Probably the most underrated two words ever said. No more.

The concept is nothing new. Take a good pork cut, lather it up in some spices, and let it go low and slow while you transform your kitchen into its best smells in 20 years. From world famous Cubano sandwiches to their amazing Philadelphia counterparts, people love a good pork.

However, it is time for a return to the sweet pig. While we arn’t strapping an apple inside the mouth here, we are swapping out the greens for the browns and oranges of sugar and cinnamon. The cider will form a sauce with the spices to keep things juicy in the oven. Yup, this pork is one that doesn’t give a damn about tradition.

While it’s not here to trash other pork, we can’t say the same about plans on dieting. Don’t complain- at least it isn’t deep fried.

Pork. Sugar. Cider. Have at it.

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What you’ll need

Serves 5-6

• One bone in pork shoulder, 2-3lbs

• 1/4 cup of sugar

• 1 tsp cinnamon

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp salt

• 1/2 tsp chili powder

• 1/2 tsp paprika

• 1/4 tsp red pepper (optional)

• 1 cup apple cider, juice can be used

Throw in some roasted peppers and grilled onions to elevate both the sweet and heat

Or stick with the caramelized onions to double down on sweetness

Lets Do This

1. In a large enough bowl to hold the pork, mix together all spices

2. Add the pork and coat entirely with the spice mixture

3. Place in the refrigerator for at least 4 hours, or overnight

4. Preheat oven to 275 degrees Fahrenheit and remove pork from the fridge

5. In the roasting pan, add pork and pour the apple cider over

6. Cover and roast for 4-6 hours or until pork begins to fall from the bone. Flip pork every 2 hours, basting in the cider and spice sauce in the pan

7. When ready, remove and let cool slightly. Slice pork and serve

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How to Serve

While you could go ahead and just eat with your hands, to really take this pork to the next level it works best as a sandwich.

Roast Pork Heroes / Sandwiches

What you’ll need

• Sliced roast pork from the previous recipe

• 5 pieces of sandwich bread. Long rolls or Cuban bread work best

• 1 red pepper, sliced into strips

• 1 poblano pepper, sliced into strips

• Seasoning for peppers: Olive oil, a sprinkle of salt, pepper, garlic powder, onion powder

• 1 small white onion, sliced into strips

• Butter

No flattop to grill the bread? Cut open and press face down into some hot butter

A flaky toasted cuban bread version. Load up on pork, then veggies on top

An open faced version showing showing that lovely pork

Let’s do this

1. Preheat oven to 375 Fahrenheit and a pan to medium heat

2. Add peppers to a baking tray, sprinkle on seasoning and drizzle on the oil. Place in oven for 15 minutes

3. Add half the butter to a pan and add onion. Cook until onion has begun to caramelize

4. Toss vegetables with the pork and keep warm

5. Add remaining butter to the pan and place sandwich bread face down and cook until bread softens

6. Remove bread, place on serving plates. Top with the pork and vegetables and enjoy

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