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Apple Cider Pork Roast

Tender apple cider pork roast slow-cooked with apple cider, herbs, and sweet-tart apples for a flavorful fall dinner.
Prep Time20 minutes
Cook Time3 hours 45 minutes
Total Time4 hours 5 minutes
Course: Dinner, entree, main, Main Course, main dish
Cuisine: American
Keyword: apple cider braised pork, apple cider pork, apple cider pork roast, apple cider pork roast recipe, pork recipes, pork roast in apple cider, roasted pork recipe, slow roasted apple cider pork
Servings: 6 servings
Author: Alyssa Rivers

Equipment

  • 1 7-8 quart oven-safe dutch oven

Ingredients

  • 4-5 pounds boneless pork shoulder or Boston Butt, or picnic roast
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 medium red onion cut into thick wedges
  • 1 tablespoon minced garlic about 3 cloves
  • 2 cups apple cider NOT apple cider vinegar
  • 1 cup chicken broth
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried sage
  • ¼ teaspoon ground allspice
  • 2 large apples cored and cut into thick wedges I used 1 Fuji, and 1 Granny Smith
  • 1 tablespoon cornstarch for slurry
  • 2 tablespoons water for slurry

Instructions

  • Preheat the oven to 325 degrees Fahrenheit, and position the rack into the lower third of the oven.
  • Season 4-5 pounds boneless pork shoulder on all sidesl with 2 teaspoons kosher salt and 1 teaspoon ground black pepper.
  • Heat a large Dutch oven over medium-high heat and sear the pork on each side until golden brown, about 3-4 minutes per side. Transfer to a plate and set aside.
  • Turn the heat down to medium and add 1 tablespoon olive oil and 1 medium red onion cut into thick wedges to the pot. Cook and stir for 2 minutes, then add 1 tablespoon minced garlic and cook for an additional minute.
  • Add 2 cups apple cider, 1 cup chicken broth, 1 teaspoon Dijon mustard, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ¼ teaspoon dried sage, and ¼ teaspoon ground allspice. Stir and scrape the crust off the bottom of the pan.
  • Add the pork back to the pot, cover with the lid, and transfer to the oven for 2 ½-3 hours, until the pork is fork-tender and shreddable.
  • Stir 1 tablespoon cornstarch and 2 tablespoons water together in a small bowl, then add it to the pot and stir it in around the pork. Nestle 2 large apples cored and cut into thick wedges, into the sauce. Replace the lid and roast for an additional 30 minutes, until the apples are tender and the sauce has thickened.
  • Shred and serve over mashed potatoes, with chopped fresh rosemary and thyme if desired.

Notes

Storage and Make Ahead Instructions
  • Fridge: Store leftovers in an airtight container for up to 7 days. Reheat in the microwave or in the oven at 350°F until the pork reaches 165°F.
  • Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Make Ahead: Prepare through step 6, then cover and refrigerate for up to 2 days. Reheat on the stovetop, then continue with the recipe.

Nutrition

Calories: 498kcal | Carbohydrates: 23g | Protein: 69g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 182mg | Sodium: 1098mg | Potassium: 1349mg | Fiber: 2g | Sugar: 16g | Vitamin A: 49IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 3mg

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