Name: Apple Cider Pork Pot Roast
Yield: Serves 12
Ingredients: 1 (5-pound; 2.3 kg) boneless pork shoulder (6 pounds; 2.7 kg if bone-in); 1 teaspoon kosher salt; ½ teaspoon coarsely ground black pepper; 1 tablespoon vegetable oil; 2 yellow onions, cut into 2-inch (5 cm) wedges; 2 cups (475 ml) apple cider; 2 tart apples (I like Granny Smith), cored and cut into 2-inch (5 cm) cubes; 2 sprigs fresh thyme or 1 teaspoon dried thyme

A plate of shredded braised pork with a small bowl of caramelized onions.

Photo by Colin Price

Apples and pork are a delicious and timeless combination. Together they create a perfectly balanced roast, savory and filling, with a touch of sweetness and not much heaviness. The apple comes in two forms—chunks of whole apples and fresh apple cider—both of which cut through the fattiness of the pork. I leave the peel on the apples because the pectin it contains adds a bit of body to the sauce and prevents the apples from disintegrating when cooked. The onion, thyme, and cider make this comforting dish especially appropriate for the holidays. However, as we need easy and satisfying food all year round, swapping citrus for the apple easily turns this into a bright springtime dish.

If you don’t have fresh apple cider, you can add a tablespoon or so of applesauce to apple juice, but the resulting sauce might lack some of the depth.

Recipe information

Yield
Serves 12

Ingredients

1 (5-pound; 2.3 kg) boneless pork shoulder (6 pounds; 2.7 kg if bone-in)

1 teaspoon kosher salt

½ teaspoon coarsely ground black pepper

1 tablespoon vegetable oil

2 yellow onions, cut into 2-inch (5 cm) wedges

2 cups (475 ml) apple cider

2 tart apples (I like Granny Smith), cored and cut into 2-inch (5 cm) cubes

2 sprigs fresh thyme or 1 teaspoon dried thyme

Preparation

Step 1
Preheat the oven to 325°F (165°C).
Step 2
Season the pork with the salt and pepper.
Step 3
Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
Step 4
Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
Step 5
Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
Step 6
Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.

Dinner Then Dessert Cookbook Cover by Sabrina Snyder

From Dinner Then Dessert: Satisfying Meals Using Only 3, 5, or 7 Ingredients © 2021 by Sabrina Snyder. Reprinted with permission by Harper Design, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins, Amazon, or Bookshop.