Description
A comforting and savory Apple Cider Pork Roast that slowly braises pork in a flavorful mixture of hard apple cider, beef stock, and aromatic herbs. Tender pork chunks are complemented by sweet onions and tart Granny Smith apples, making it an ideal meal for cooler days or special family dinners.
Ingredients
Scale
Pork and Seasonings
- 5 lb pork roast
- Salt and pepper to taste
- 1 tsp onion powder
- 1 tsp dried rosemary
- ½ tsp dried thyme
Liquids and Oils
- 2 tablespoons olive oil
- 2 cups hard apple cider
- 2 cups beef stock
- 2 tablespoons spicy brown mustard
Vegetables and Aromatics
- 6–8 garlic cloves, smashed
- 1 sweet onion, sliced
- 2 Granny Smith apples, peeled, cored, and cut into thick slices
Instructions
- Preheat Oven: Preheat your oven to 325°F, preparing for a long, slow braise.
- Prep the Pork: Trim excess thick fat off the pork roast, leaving some for flavor. If boneless, cut into 3–4 large chunks to ensure even cooking; if bone-in, keep whole.
- Season the Meat: Pat the pork dry with paper towels and season generously with salt and pepper on all sides for maximum flavor penetration.
- Sear the Pork: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear pork pieces in batches, about 4–5 minutes per side, until deeply golden brown to develop rich flavor.
- Prepare Braising Liquid: While searing, whisk together hard apple cider, beef stock, spicy brown mustard, and onion powder in a bowl and set aside.
- Deglaze and Add Aromatics: Pour the cider mixture into the pot with the seared pork, scraping the browned bits from the bottom for added depth. Add smashed garlic cloves, rosemary, and thyme directly into the pot around the meat.
- Braise the Pork: Cover with a lid and transfer the pot to the preheated oven. Braise for about 3 hours, checking at 2½ hours for boneless cuts, and flip pork pieces halfway through for even flavor absorption.
- Add Apples and Onions: When the pork is nearly fall-apart tender, arrange sliced onions and apple wedges around the meat. Cover and return to the oven for an additional 30–45 minutes until apples soften and pork is melt-in-your-mouth tender.
- Rest the Roast: Remove the pot from the oven and allow the pork to rest in the braising liquid for at least 30 minutes to deepen flavors.
- Finish and Serve: Before serving, squeeze the softened garlic out of the cloves into the broth or directly on the pork. Adjust salt and pepper to taste. Serve pork pieces spooned over with the cider-infused juices, tender apples, and onions for a comforting meal.
Notes
- For best results, use a heavy-bottomed Dutch oven to retain and evenly distribute heat during braising.
- Using bone-in pork roast adds additional flavor but requires similar cooking times to boneless pieces.
- Make sure to sear the pork thoroughly; this step enhances the overall flavor profile.
- You can substitute beef stock with chicken stock if preferred, though it may slightly alter the richness.
- Leftover pork can be stored in its braising liquid in the fridge for up to 3 days and reheated gently.
- This dish pairs well with mashed potatoes or buttered noodles to soak up the delicious sauce.
