3 Tbsp SOOC Butter Infused Olive Oil
3 lbs Pork on bone
½ tsp SOOC Himalayan Pink Sea Salt
¼ tsp ground Pepper
⅓ cup chopped Shallots
4 large Pears, cored and sliced
2 Bay Leaves
¾ cup Apple Cider
½ cup SOOC Red Apple Balsamic Vinegar
4 Tbsp Black Rooster Maple Syrup
Preheat oven to 400°F. Heat Butter Olive Oil in a dutch oven or heavy stock pot. Salt and pepper pork. Place in dutch oven on stove top and brown on all 4 sides.
Add shallots, cook for 3 minutes; add pears, bay leaves, cider, Red Apple Balsamic Vinegar, and Black Rooster Maple Syrup to pot. Roast in oven for 1 hour. Add Himalayan Pink Sea Salt and pepper to taste.