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1
Preheat oven: 325 degrees F.
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2
Trim exterior fat from roast. Pat pork dry. Cut 1 inch deep slits into meat.
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3
Combine sage, garlic, 1 tsp salt and 1 tsp pepper. Stuff the slits with the sage mixture. Season the roast with salt and pepper.
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4
Heat oil in a large, ovenproof pot over medium-high heat. Sear roast on all sides until well browned, 8-10 minutes. Transfer to a platter.
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5
In the same pot used to brown the pork, saute the diced apple, onions, and celery until the onions soften, about 5 minutes, stir often. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour.
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6
Deglaze the pot with the wine, scraping up any browned bits. Stir in cider and 3 sage leaves; bring liquid to a boil; return seared roast to pot. Cover pot and place in the oven; braise for 2 hours.
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7
Remove the pot from the oven. Transfer the roast to a platter. Strain sauce discarding apples and vegetables. Return sauce and roast to the pot. Cover pot; return roast to the oven.
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8
Cook roast for another hour. Score 4-6 apples around their circumference with a knife, being careful to cut only the skin of the apples. Add apples, sweet potatoes, and parsnips to the pot. Cover; cook until meat is fork tender, about 30-45 minutes.
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9
Prepare noodles.
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10
Transfer roast , apples, and vegetables to a platter; using a fork, break meat into pieces. Bring sauce to a simmer; skim off the discard any fat. Season sauce with salt and pepper.
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11
To serve, arrange pork, apples, and vegetables on a platter over buttered noodles. Spoon sauce over meat. Garnish with remaining sage leaves, if desired.
