Braised Apple Cider Pork Roas

Braised Apple Cider Pork Roast is my favorite fall dinner… ever! Pork shoulder is seared until deeply golden, then braised in a savory apple cider gravy with onions, garlic, and so much more. Toss some potatoes and carrots in toward the end of cook time, and you’ve got a well-rounded meal!

Course Main Course

Cuisine American

Prep Time 25

Cook Time 4 15

Total Time 4 40

Servings

Calories 330kcal

Author Nichole

Ingredients

1 Pork shoulder roast about 4-5 pounds, trimmed of excess fat
Salt to taste
Black pepper to taste
2 Tbsp Oil
3 Tbsp Butter
1 Large yellow onion diced
4 Cloves Garlic minced
2 Tbsp Tomato paste
1/2 Cup Dry white wine
2 Cups Chicken broth
1 Cup Apple cider
2 Tbsp Dijon mustard
2 Tbsp Balsamic vinegar
4-5 Sprigs Fresh thyme
2-3 Sprigs Fresh rosemary
2 Bay leaves
1 1/2 Pounds Baby potatoes cut into small cubes if large
1 Pound Baby carrots
2 Tbsp Cornstarch
2 Tbsp Cold water

Instructions

Preheat the oven to 325 degrees Fahrenheit.
Pat the pork shoulder dry with paper towels and season all sides generously with salt and pepper.
Heat the oil in a large Dutch oven or oven safe pot over medium-high heat and sear the pork shoulder on all sides until a golden crust forms. Remove the pork shoulder and set it aside.
Melt the butter in the pot and cook the onion until softened, about 5 minutes.
Add the garlic and tomato paste and cook for 1 minute while stirring frequently.
Deglaze the pan with the wine and bring it to a simmer, then add the chicken broth, apple cider, mustard, balsamic vinegar, salt, and pepper to taste and stir until combined.
Return the pork shoulder to the Dutch oven and arrange the thyme, rosemary, and bay leaves around the roast.
Cover the pot with a lid and bake for 3-3 1/2 hours or until the pork is nearly fork tender.
Remove the Dutch oven from the oven and add the potatoes and baby carrots around the pork.
Cover and return the Dutch oven to the oven for another 30-45 minutes or until the vegetables are tender and the pork is fork-tender.
Remove the pork, potatoes, carrots, and herbs from the pot and set aside, then heat the pot on the stove over medium heat.
Stir the cornstarch and water in a small bowl and stir it into the cooking liquid. Continue whisking until thickened, about 5 minutes.
Serve the pork with the potatoes, carrots, and gravy, garnished with fresh thyme if desired.

Notes

Storing:
This braised apple cider pork roast can be stored in an airtight container in the fridge for up to 4 days.

Nutrition