Description
This Apple Cider Pork Roast is a tender, flavorful dish featuring a succulent pork shoulder slow-roasted with aromatic herbs, apple cider, and sweet-spiced apples for a comforting and hearty meal perfect for any occasion.
Ingredients
Scale
Pork and Seasonings
- 1 (4-5 pound) pork shoulder or pork butt roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, sliced
- 4 cloves garlic, minced
Liquid Ingredients
- 2 cups apple cider
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
Flavorings and Spices
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon ground cinnamon
Fruits and Garnish
- 2-3 apples, cored and sliced
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to ensure it’s hot and ready for roasting the pork.
- Season Pork: Generously season the pork shoulder with salt and pepper to enhance its flavor.
- Sear the Pork: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork roast on all sides until it develops a rich brown crust, approximately 3-4 minutes per side, then remove and set aside.
- Sauté Aromatics: In the same pot, add sliced onions and cook until softened, about 5 minutes. Add minced garlic and cook for another minute to release its fragrance.
- Add Liquids and Sweeteners: Pour in apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
- Season the Broth: Stir in dried thyme, rosemary, and ground cinnamon for layered spice notes. Return the pork to the pot, spooning some of the liquid over the top to keep it moist.
- Roast the Pork: Cover the pot and transfer it to the preheated oven. Roast the pork for 2.5 to 3 hours, or until it becomes tender enough to shred easily with a fork.
- Add Apples: In the last 30 minutes of roasting, arrange the sliced apples around the pork to cook until tender and infused with the roast’s flavors.
- Rest and Shred: Remove the pot from the oven and let the pork rest for about 10 minutes. Then shred the meat using two forks for a pulled texture.
- Serve: Transfer the shredded pork and apples to a serving platter and drizzle with some of the cooking liquid. Garnish with fresh parsley for a bright finishing touch.
Notes
- Use a Dutch oven or any heavy oven-safe pot with a lid to ensure even cooking and moisture retention.
- For extra flavor, marinate the pork overnight with some of the spices and apple cider before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This roast pairs well with mashed potatoes, roasted vegetables, or a fresh green salad.
