Apple Cider Pork Roast
A delightful dish combining the sweetness of apples with savory pork, perfect for family gatherings and holiday dinners.
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.
Notes
For extra flavor, marinate the pork in the cider mixture overnight. Can add a pinch of red pepper flakes for spiciness. Use a meat thermometer to ensure pork reaches an internal temperature of 145°F. Leftovers should be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 40gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 1gSugar: 5g
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