Apple Cider Pork Roast
This dish features a tender pork roast slow-cooked with apple cider, giving it a subtly sweet and tangy flavor. The pork develops a moist, juicy texture, while the cider creates a rich, flavorful sauce that coats the meat and vegetables. The final presentation is a rustic, hearty roast with a glossy, cider-infused glaze.
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Calories: 480kcal
Servings: 4
Equipment
- Large skillet or Dutch oven
- Roasting pan or baking dish
- Sharp Knife
- Tongs
Ingredients
- 3 pounds pork shoulder or pork loin roast trimmed of excess fat
- 2 cups apple cider preferably unfiltered for more flavor
- 2 large apples peeled and sliced
- 2 teaspoons ground cinnamon
- 1 tablespoon olive oil for searing
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground if possible
- 2 tablespoons cornstarch for optional thickening
- 1 tablespoon honey or maple syrup to adjust sweetness if needed
Instructions
- Preheat your oven to 350°F (175°C). Pat the pork roast dry with paper towels to ensure a good sear.
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the pork and sear on all sides until deeply browned and crusty, about 4-5 minutes per side. This step helps develop flavor and a beautiful exterior.
- Transfer the seared pork to a roasting pan or baking dish. Add the sliced apples around the pork, then sprinkle with cinnamon, salt, and black pepper for seasoning.
- Pour apple cider over the pork and apples, ensuring the liquid covers at least half of the roast. This will keep the meat moist and infuse it with cider flavor during roasting.
- Cover the dish tightly with foil and place in the preheated oven. Roast for about 2.5 to 3 hours, or until the pork is tender and easily pulls apart when pierced with a fork. The house will fill with a cozy cider aroma as it cooks.
- Remove the pork from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10 minutes, allowing the juices to redistribute.
- Meanwhile, strain the cooking liquid into a saucepan, pressing on the apples to extract all the flavorful liquid. Bring this to a gentle simmer over medium heat.
- If you desire a thicker sauce, mix cornstarch with a little cold water to make a slurry, then gradually whisk it into the simmering cider until the sauce has thickened and glossy, about 2 minutes. Add honey or maple syrup if you want a touch more sweetness.
- Slice the rested pork roast into thick, tender slices. Arrange on a serving platter with the cooked apples.
- Pour the warm cider sauce over the sliced pork and apples. Serve the dish while still warm, enjoying the rich, seasonal flavors and juicy textures.
Notes
Feel free to adjust the sweetness of the sauce with more honey or maple syrup. For extra flavor, add a splash of bourbon or a pinch of cloves during simmering. Leftovers reheat well and taste even better the next day.
Nutrition
Calories: 480kcal | Carbohydrates: 45g | Protein: 38g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 550mg | Potassium: 850mg | Sugar: 30g | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg