Apple Cider Braised Pork Roast
Serves 8
Ingredients
- 4 pounds pork shoulder roast
- 4 teaspoons kosher salt
- 1 1/2 teaspoons pepper
- 3 tablespoons high-heat oil
- 2 cups apple cider
- 3 medium yellow onions (thickly sliced)
- 3 sprigs fresh thyme or rosemary
- whole bay leaf
- apples (cored and cut into wedges)
Optional Ingredients
- 1 tablespoon cornstarch (for slurry)
Directions
- Pat roast dry with a paper towel. Sprinkle salt and pepper all over roast. Heat oil in a heavy skillet or Dutch oven over medium-high heat. Sear pork about 3 minutes per side to brown all over.
- Add apple cider, onions, and herbs to pan. Bring to boil. Reduce heat to low. Cover and simmer gently 1 hour. (Alternatively, roast in a 325°F oven.)
- After an hour, add apples to pot. Continue cooking another 1 to 1 1/2 hours or until roast is fork-tender.
- Transfer roast, apples, and onions to a platter. Cover platter loosely with foil to keep food warm.
- Remove sprigs and bay leaf from pot. Increase heat to high and boil liquid, reducing until thick and rich. (To thicken further, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Add to liquid and simmer 1 minute.)
- Slice roast. Spoon sauce over meat.
Nutrition
Amount Per Serving (based on 8 servings)- Calories: 300
- Fat: 0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Cholesterol: 80.0 mg
- Sodium: 1050.0 mg
- Carbohydrates: 20.0 g
- Fiber: 2.0 g
- Added Sugars: 0 g
- Sugar: 0 g
- Protein: 25.0 g