why make this recipe
Apple Cider Pork Roast is a wonderful dish that combines the sweetness of apples with the savory goodness of pork. This recipe is perfect for family gatherings, holiday dinners, or whenever you want a hearty meal that warms the soul. The slow braising makes the pork incredibly tender, and the cider adds a unique flavor that sets this dish apart. Plus, it fills your home with a delightful aroma that will have everyone eagerly awaiting dinner time.
how to make Apple Cider Pork Roast
Ingredients:
- 5 lb pork roast
- 2 tablespoons olive oil
- 2 cups hard apple cider
- 2 cups beef stock
- 2 tablespoons spicy brown mustard
- 1 tsp onion powder
- 6-8 garlic cloves (smashed)
- 1 tsp dried rosemary
- ½ tsp dried thyme
- 1 sweet onion (sliced)
- 2 Granny Smith apples (peeled, cored, and cut into thick slices)
- Salt and pepper to taste
Directions:
- Preheat your oven to 325°F.
- Start by trimming any thick fat caps off the pork roast, leaving a little for flavor.
- If your roast is boneless, cut it into 3–4 large chunks for even braising; if bone-in, leave it whole.
- Pat the pork dry with paper towels and season generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, sear the pork on all sides for about 4–5 minutes until golden brown. Don’t rush this step; it builds flavor.
- While the pork is browning, whisk together the hard cider, beef stock, spicy brown mustard, and onion powder in a bowl. Set aside.
- Once the pork is seared, pour the cider mixture into the pot, scraping up any browned bits from the bottom.
- Add the smashed garlic cloves, rosemary, and thyme into the pot around the meat.
- Cover the pot with a lid and transfer it to the oven. Braise for about 3 hours, checking around 2½ hours for boneless pork. Flip the pork halfway through to soak up the juices.
- When the pork is nearly fall-apart tender, take the pot out and arrange the sliced onions and apple wedges around the pork. Cover and return to the oven for another 30–45 minutes until the apples are soft and the pork is melt-in-your-mouth tender.
- Let the pork rest in the pot with the braising liquid for at least 30 minutes before serving. The flavors deepen as it sits.
- Right before serving, squeeze the softened garlic out of the cloves and either mix it into the broth or spread it on the pork. Adjust the sauce with salt and pepper if needed.
- Serve the pork with the cider-infused juices, apples, and tender onions. Enjoy this cozy comfort food!
how to serve Apple Cider Pork Roast
Slice the pork roast and serve it on a platter with the apples and onions surrounding it. Drizzle the delicious cider-infused juices over the top. This dish pairs well with mashed potatoes, crusty bread, or a fresh green salad to balance the richness.
how to store Apple Cider Pork Roast
If you have leftovers, store the pork in an airtight container in the fridge for up to 3 days. Make sure to include the braising liquid to keep the meat moist. You can also freeze the pork in the braising liquid for up to 3 months. Thaw it in the fridge before reheating.
tips to make Apple Cider Pork Roast
- For extra flavor, marinate the pork in the cider mixture overnight before cooking.
- If you like it spicy, add a pinch of red pepper flakes to the braising liquid.
- Use a meat thermometer to check for doneness; the pork should reach an internal temperature of 145°F.
variation
You can easily switch out the apples for pears or use apple juice instead of hard cider for a non-alcoholic version. Feel free to add other vegetables like carrots or parsnips for more texture and taste.
FAQs
1. Can I use a different cut of pork?
Yes, you can use a pork shoulder or pork loin for this recipe. Both cuts will give you a delicious result.
2. Is this recipe suitable for a slow cooker?
Absolutely! You can sear the pork on the stove first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
3. Can I make this dish ahead of time?
Yes, this dish keeps well in the fridge and tastes even better the next day, making it a great option for meal prepping or planning ahead.
Apple Cider Pork Roast
Ingredients
Main Ingredients
- 5 lb pork roast Boneless or bone-in, depending on preference.
- 2 tablespoons olive oil For searing.
- 2 cups hard apple cider Can substitute with apple juice for a non-alcoholic version.
- 2 cups beef stock Adds depth to the flavor.
- 2 tablespoons spicy brown mustard
- 1 tsp onion powder
- 6-8 cloves garlic (smashed) Smashed for better flavor release.
- 1 tsp dried rosemary
- ½ tsp dried thyme
- 1 large sweet onion (sliced) Adds sweetness to the dish.
- 2 medium Granny Smith apples (peeled, cored, and cut into thick slices) For sweetness and texture.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 325°F.
- Trim any thick fat caps off the pork roast, leaving a little for flavor.
- If boneless, cut the roast into 3–4 large chunks; if bone-in, leave it whole.
- Pat the pork dry with paper towels and season generously with salt and pepper.
Cooking
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat and sear pork on all sides for 4–5 minutes until golden brown.
- While browning, whisk together hard cider, beef stock, spicy brown mustard, and onion powder in a bowl. Set aside.
- Once the pork is seared, pour cider mixture into the pot, scraping up browned bits.
- Add smashed garlic, rosemary, and thyme around the meat.
- Cover the pot and braise in the oven for about 3 hours, checking at 2½ hours for boneless pork and flipping halfway through.
- When nearly tender, arrange sliced onions and apple wedges around the pork, cover, and return to the oven for another 30–45 minutes.
- After cooking, let the pork rest in the pot for at least 30 minutes before serving.
- Before serving, squeeze softened garlic into the broth or spread onto the pork. Adjust the sauce with salt and pepper if needed.