Apple Cider Pork Roast

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If you've been paying attention to meat prices lately, you know that pork is still a bargain compared to beef. So why not take advantage of that? Grab a pork roast (especially when it's on sale!) and let your slow cooker do the work. This recipe is the essence of fall—tender, flavorful, and filled with those warm autumn vibes. It's a comfort dish you'll want to make over and over again!

Prep Time25

Slow cooking8

Total Time8 25

Course: Autumn, Entree, Pork

Cuisine: American

Servings:

Calories: 85kcal

Cost: Varies

Equipment

Slow cooker

Ingredients

1 4 lb. boneless pork shoulder roast
1 tbsp vegetable oil
salt, pepper
2 shallots, sliced
1 rib celery
½ cup apple cider vinegar
2½ cups apple cider
4 cloves garlic, peeled
1 bay leaf
1½ tspn Dijon mustard
1 pinch cayenne pepper, optional to taste
2 tbsp cold butter cut into small pieces
1 tbsp fresh thyme, optional chopped

Instructions

Season the roast with salt and black pepper on all sides.
Heat oil in a large skillet over high heat on the stovetop. Sear the roast on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker., but keep the skillet with its juices in place.
Reduce stovetop temperature to medium. Add the sliced shallots and chopped celery to the skillet and cook about 3 to 4 minutes. Pour the apple cider vinegar into the skillet with the vegetables and cook, scraping up any browned bits, until the liquid is nearly evaporated, about 4 to 5 minutes.
Next, pour this shallot mixture over the roast in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 to 8 hours. Turn the roast over every 1 to 2 hours if you are home.
Remove the roast to a plate and cover loosely with foil.
Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan and place it over high heat. Discard the bay leaf and other solids.
Bring sauce mixture to a boil, decrease heat to Medium and cook, skimming fat from the top, until reduced to about one-quarter of the original volume or about 10 minutes.
Remove sauce from heat and stir in Dijon mustard and cayenne pepper if you intend to use that. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
Cut pork into 1/4-thick slices and serve with sauce poured over the top. Servings: 6 to 8.

Nutrition