Sunday, October 22, 2006
Slow Braised Apple Cider Pork Roast
Fall is definitely in the air and this roast recipe adapted from one in Gourmet in 2001, is the perfect way to blend fall flavors and fill the house with warmth and comforting aromas. Once this goes in the oven, forget about it, and about 2.5 hours later it is meltingly perfect. Super easy! I served it with oven roasted potatoes and sauteed spinach and shallots, but it would be great over noodles, with rice or polenta.
Apple Cider Braised Pork Roast with Caramelized Onions:
3-4 lb bone-in pork shoulder roast
5-6 medium onions sliced into half moons
2-4 cloves garlic, sliced thin
2 tbs olive oil
Salt and pepper
1 cup fresh apple cider
Cut slits in roast, fill with slices of garlic. Crosshatch skin and fat, remove excess if possible. Sear roast in olive oil over medium high heat in a dutch oven or large oven-safe stock pot until browned on all sides. Remove roast, let rest on a plate. Add onions to pot, saute until caramelized.
Add roast and any juices back to pot. Nestle roast into onions, pour cider into pot, cover and cook in a 325 oven for 2-3 hours. Remove roast to a plate, simmer sauce and onions over high heat until reduced. Serve with pork.