Apple Cider Pork Pot Roast
From Recipes
| 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.
