Apple Cider Pork Pot Roast
Chunky apples, plus onion, thyme, and cider make this comforting pork braise especially appropriate for the holidays.
Yield
12
Ingredients
1 (5-pound; 2.3 kg) boneless pork shoulder (6 pounds; 2.7 kg if bone-in)
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
1 tablespoon vegetable oil
2 yellow onions, cut into 2-inch (5 cm) wedges
2 cups (475 ml) 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
Instructions
Step 1
Preheat the oven to 325°F (165°C).
Step 2
Season the pork with the salt and pepper.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
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