Apple Cider Pork Roast

5 from 1 vote

This Apple Cider Pork Roast is the definition of a fall comfort food meal! Tender juicy pork braises low and slow in a flavorful, buttery, apple cider liquid with plenty of herbs, aromatics, and fresh apples. Turn the braising liquid into the perfect gravy and serve over mashed potatoes for a hearty and satisfying meal that is super low effort!

Prep Time20

Cook Time3 30

Resting15

Total Time4 5

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 720kcal

Author: Briana

Equipment

large dutch oven

Ingredients

Pork and spice rub

6 pounds pork butt or shoulder cut into 2-3 inch pieces
4 tablespoons brown sugar
2 tablespoons kosher salt 1 teaspoon per pound of meat
1 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried sage
2 teaspoons dried rosemary
1 teaspoon smoked paprika
4 tablespoons unsalted butter

Braising liquid

4 tablespoons unsalted butter
1 large yellow onion sliced
1-2 teaspoons kosher salt to taste
12 cloves garlic smashed
2 tablespoons fresh sage minced
2 tablespoons fresh rosemary minced
2 tablespoons fresh thyme minced
1 cup white wine can substitute 1:1 for chicken broth
1 cup chicken broth or stock
2 cups apple cider NOT vinegar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
2-3 bay leaves
herb bundle sage, thyme, rosemary
1 medium apple sliced, honeycrisp or granny smith

Vegetables

6 medium carrots peeled and cut into 1.5 - 2-inch pieces
4 stalks celery cut into 1.5 - 2-inch pieces
2 medium apples sliced, honeycrisp or granny smith
1 large yellow onion sliced
½-1 teaspoon kosher salt to taste

Optional - for gravy

3-4 tablespoons cornstarch about 1.5 - 2 tablespoons per cup of reserved braising liquid
2 cups reserved braising liquid
salt and pepper to taste

Instructions

Pork

Preheat oven to 325°F, and preheat a Dutch oven over medium-low heat. Combine brown sugar, kosher salt, and dried spices to make spice rub for the pork.
4 tablespoons brown sugar, 2 tablespoons kosher salt, 1 teaspoon black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons dried thyme, 2 teaspoons dried sage, 2 teaspoons dried rosemary, 1 teaspoon smoked paprika
Cover the pork with seasonings on all sides. Tie the pork with butcher's twine if desired to secure it.
6 pounds pork butt or shoulder
Add to the hot Dutch oven with butter and cook for 3-5 minutes per side to get some nice caramelization on the pork. Remove from the pot and set aside. Cook the pork pieces in batches if needed to avoid overcrowding the pot.
4 tablespoons unsalted butter

Braising liquid

To the same pot, add butter, along with one onion and a good pinch of salt.Sauté for 2-3 minutes until the onion begins to soften.
4 tablespoons unsalted butter, 1 large yellow onion, 1-2 teaspoons kosher salt
Add in smashed garlic, minced rosemary, sage, and thyme. Sauté until the garlic is fragrant, about 1 minute.
12 cloves garlic, 2 tablespoons fresh sage, 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme
Deglaze the pan with white wine (or chicken broth) and stir, scraping up the brown bits from the bottom of the pan. Add in the chicken broth, apple cider, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Stir to combine.
1 cup white wine, 1 cup chicken broth or stock, 2 cups apple cider, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 2 tablespoons Dijon mustard
Add back the pork, then add in the herb bundle, bay leaves, and one of the apples, making sure they are submerged under liquid to infuse the braising liquid with flavor. Cover, and place in the oven for 2 ½ - 3 hours.
2-3 bay leaves, herb bundle, 1 medium apple

Add vegetables to finish roast

When the pork is getting close to being done, at around the 2 ½ hour mark, remove it from the oven.
Add in the celery, carrots, remaining onion, and apples. Season with salt.Cover and return to the oven for another 45 minutes to an hour until the vegetables have softened to your liking.
6 medium carrots, 4 stalks celery, 2 medium apples, 1 large yellow onion, ½-1 teaspoon kosher salt

Optional - make gravy

If desired, you can make a gravy with the pan drippings. Strain away solids from the liquids and place the liquids in a saucepan.
2 cups reserved braising liquid
Add cornstarch to the strained pan drippings. You will need about 1.5 - 2 tablespoons per 1 cup of liquid. Whisk vigorously over medium-low heat for 2-3 minutes until the desired consistency is reached. Season to taste.
3-4 tablespoons cornstarch, salt and pepper to taste

Serve

After the pork has had time to rest, shred it with two forks. Serve over a bed of mashed potatoes!
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave.

Notes

Brown the pork thoroughly. Don't skip the browning step! It creates a flavorful crust and helps seal in the pork juices, ensuring super juicy, flavorful pork.
Don't overcrowd the Dutch oven when browning. Give the pork room when browning. If you add too much meat at once, the pork will steam instead of brown!
Cut pork into similar-sized pieces. To ensure even cooking. Aim for 2-3 inch chunks.
Fresh herbs make a difference. While dried herbs create the initial seasoning blend for the pork rub, fresh herbs added in the braising liquid provide a brighter, more complex flavor.
Save the braising liquid. This sauce is liquid gold! Serve it over the pork and vegetables, or combine it with cornstarch or flour to make the most luscious gravy!

Nutrition