Pork Roast with Apples
Easy cider braised pork roast with apples and onions. Gluten and dairy free.
Dinner, Main Course
braised pork, Pork Roast, Pork roast with apples, Pork Shoulder
boneless pork shoulder roast
also called a boston butt
kosher salt and pepper
thick cut bacon, cut into ¼ in pieces
white onion, paper removed, halved and sliced
hard apple cider
apple cider vinegar
tart apples, cut into 6-8 wedges each
seeds/ core removed
fresh parsley, chopped
Preheat oven to 325 F degrees. Liberally salt and pepper the pork shoulder on all sides.
Heat an ovenproof pot large enough to fit your pork shoulder on medium heat. Add bacon. Cook until crispy. Remove bacon, set aside.
Increase heat to medium-high. Cook pork shoulder, reducing heat as needed to prevent over-browning, until brown on all sides, 10 to 12 minutes. Transfer pork shoulder to a plate.
Add onion to pot and cook, stirring often, until onion begins to soften, about 5 minutes.
Reduce heat and add hard apple cider and stir, scraping up any browned bits from the bottom of the pot. Bring to a simmer for 1 minute. Add 2 tablespoons vinegar.
Bring to a simmer, then return pork shoulder to pot. Tuck in sage sprigs around the pork roast.
Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours.
Using tongs, transfer pork to a deep platter. Discard sage sprigs. Place the pot over medium heat on the stove and bring the liquid to a simmer. Reduce the liquid by ⅓.
Stir in apples. Cook until just soft 5 to 6 minutes. Stir in dijon mustard and reserved bacon.
Arrange pork, onions, and apples on a large platter. Drizzle with sauce and garnish with parsley.
* See post for slow cooker and Instant Pot instructions
Pork Roast with Apples https://www.peelwithzeal.com/pork-roast-with-apples/