Apple Cider Braised Pork Roast
Serves 8
Pork shoulder calls for slow cooking, and apple cider is the perfect liquid in which to do it. 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 to 3 days.
Ingredients
- 4 pounds pork shoulder roast
- 4 teaspoons kosher salt
- 2 1/2 teaspoons pepper
- 3 tablespoons high-heat oil
- 2 cup 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: 0.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0.0 g
- Cholesterol: 80.0 mg
- Sodium: 1050.0 mg
- Carbohydrates: 20.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 25.0 g