Description
A hearty pork roast infused with the sweet and tangy flavors of apple cider, perfect for gatherings and family dinners.
Ingredients
- 5 lb bone-in pork shoulder, extra fat removed
- 2 tsp kosher salt, plus more if needed
- 1 tsp black pepper
- Olive oil
- 1 large red onion, thickly sliced
- 6 garlic cloves, minced
- 2 tsp finely chopped fresh thyme
- 1 tsp finely chopped fresh rosemary
- 1 cup dry white wine or chicken broth
- 2 cups chicken broth, plus additional if necessary
- 2 cups apple cider (not vinegar)
- 2 tbsp honey mustard
- 1 tbsp apple cider vinegar
- 2 bay leaves
- 6 sprigs fresh rosemary and thyme
- 2 apples, unpeeled and sliced
Instructions
- Preheat your oven to 325°F (163°C).
- Season the pork shoulder with kosher salt and black pepper on all sides.
- In a large roasting pan or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Sear the pork shoulder until golden brown on all sides, about 3-4 minutes per side.
- Remove the pork from the pan and set aside. In the same pan, add the sliced red onion, cooking for about 5-7 minutes until softened. Add the minced garlic, fresh thyme, and rosemary, and sauté for an additional minute.
- Pour in the dry white wine or chicken broth, scraping the bottom of the pan. Let it simmer for 2-3 minutes.
- Return the pork shoulder to the pan and add chicken broth, apple cider, honey mustard, and apple cider vinegar. Toss in the bay leaves and fresh herbs.
- Bring the liquid to a gentle simmer, cover the pan, and transfer to the oven. Cook for about 4 hours or until the pork is fork-tender.
- In the last hour, add the sliced apples to the pan.
- Once done, remove the roast from the oven and let it rest for 15-20 minutes before slicing. Serve warm with the cooking juices drizzled over the top.
Notes
For best results, use high-quality meat and fresh herbs. Adjust seasoning as needed before serving.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American