Description
This Cozy Apple Cider Braised Pork Roast is peak comfort food. Tender pork shoulder, fresh veggies, and fresh herbs all come together in a slightly sweet apple cider braising liquid. This pork roast is cooked long and slow and comes out unbelievably tender and juicy.
Ingredients
Scale
- 3 pound boneless pork butt/shoulder
- 2 tablespoons dijon mustard
- 1 tablespoon kosher salt, divided (plus more to taste)⠀
- 2 tablespoons avocado or olive oil
- 2 yellow onions, sliced⠀
- 6 large cloves of garlic, smashed⠀
- 6 celery stalks, cut into large pieces⠀
- 8 carrots, peeled and cut into large pieces⠀
- 1/2 cup apple cider vinegar
- 2 cups unfiltered apple cider ⠀
- 2 dried bay leaves⠀
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/4 teaspoon black pepper
- 1/2 cup chicken stock
- Optional: 1-2 tablespoons arrowroot starch
Instructions
- Preheat the oven to 330 degrees.
- Heat a large dutch oven over medium-high heat.
- While the dutch oven is heating, pat the pork roast dry with paper towels. Next, rub the dijon mustard all over the pork and then sprinkle half the salt onto one side of the pork.
- Once the dutch oven is hot, add the avocado oil. Next, place the pork roast in the dutch oven, salt side down. Sprinkle the remaining salt on the other side of the pork.
- Sear the pork for 6-8 minutes on each side until it has developed a golden brown crust. Remove from the dutch oven and set aside.
- Lower the heat and add the apple cider vinegar to the dutch oven to deglaze the pan, scraping up any brown bits. Next, add the onions and garlic and cook for 2-3 minutes.
- Remove the dutch oven from the heat and add the pork, carrots, celery, apple cider, bay leaves, rosemary, thyme, and black pepper.
- Cover the dutch oven with a lid and braise at 330 degrees for 3-4 hours until the pork is fork tender.
- Once tender, remove the pork from the dutch oven and use a spoon to skim some of the fat off the top of the braising liquid. Whisk together the chicken stock and arrowroot starch. Bring the braising liquid to a simmer, on stove top, and then stir in the arrowroot slurry mixture. The braising liquid will thicken into a gravy. Return the pork back to the pot, nestling it in the gravy to ensure that everything is heated through before turning off the heat.
- Serve pieces of the braised pork roast, carrots, celery and gravy over mashed potatoes and enjoy!
