Apple Cider Pork Pot Roast

Summary
Prep time	30 min
Cook time	3 hrs @ 325°
Source	Epicurious.com
Yield / serves	12 servings
Rating	(unrated)

Ingredients

• 1 (5-pound) boneless pork shoulder (6 pounds if bone-in)
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1 tablespoon vegetable oil
• 2 yellow onions, cut into 2-inch (5 cm) wedges
• 2 cups apple cider
• 2 tart apples (I like Granny Smith), cored and cut into 2-inch (5 cm) cubes
• 2 sprigs fresh thyme or 1 teaspoon dried thyme

Preparation

Preheat the oven to 325°F (165°C).

Season the pork with the salt and pepper.

Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.

Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.

Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.

Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.