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1
For the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat.
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2
Season the pork with salt and pepper and sear well on all sides.
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3
Drain off the fat, and add the remaining ingredients to the pot.
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4
Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours.
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5
Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon.
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6
Add more water if needed.
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7
Bring the cooking liquid to a boil and reduce by half.
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8
Whisk in the butter and season with salt and pepper to taste.
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9
For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup.
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10
Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth.
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11
With the motor running, slowly add the olive oil until emulsified.
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12
Add the honey and salt and pepper to taste.
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13
For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat.
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14
Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes.
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15
Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates.
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16
Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette.
