Apple Cider Braised Pork Roast Recipe
Apple Cider Braised Pork Roast
Pork shoulder calls for slow cooking; in a moist braise, it will become very tender. The richness of the meat is perfect with the apple cider sauce. Serve it with pasta and peas or a baguette and salad for a memorable fall meal. We've written this recipe for the oven or stove top, but you can also use a slow cooker. It can be made ahead and keeps well for 2-3 days.
- 1 (about 4 lb) pork shoulder roast
- 1 tsp salt
- 1 1/2 tsp black pepper
- 3 Tbsp Metropolitan Market Olive Oil
- 2 cups Metropolitan Market Apple Cider
- 3 apples, cored and cut into wedges
- 1 whole bay leaf
- 3 medium onions, thickly sliced
- Rub the salt and pepper into the pork roast. Heat olive oil in a heavy skillet or dutch oven over medium-high heat. Brown the pork on all sides.
- Add apple cider, apple wedges, onions, and bay leaf to pan. Bring to a boil, reduce heat, then cover and simmer gently for 2 to 2-1/2 hours, or until roast is fork tender. (Or you may place in a 325°F oven if you prefer.)
- Remove the roast, apples, and onions to a platter. Cover to keep warm. Increase heat to medium-high (or high) and boil liquid, reducing it until thick and rich. (To thicken further, stir in 1 Tbsp cornstarch mixed with 2 Tbsp cold water and simmer for 1 minute.)
- Slice the roast, then spoon the sauce over the roast.
- Cook's Tips:
- Add fresh thyme or rosemary to the roast before cooking if you have it on hand. Apples will become very soft. For a crisper texture, add half at beginning then add remaining apples after 1 hour. For a richer sauce, add apples after the first hour of roasting. Or, stir in 1-2 Tbsp of cream.