Cider Braised Pork Shoulder Roast Recipe

Cider Braised Pork Shoulder The Seasoned Mom

WEBAug 24, 2020 · Cover the pot. Roast the pork shoulder in a 325°F oven for about 3-3 ½ hours, basting with cooking liquid every hour or so (if …

1. Pat pork dry with paper towels; season liberally with salt and pepper on all sides.
2. Heat the vegetable oil in a large Dutch oven over medium heat. Brown the pork on all sides, taking care not to get the oil too hot. Remove the meat to a platter.
3. Add onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender (about 10-15 minutes). Stir in 1 ½ teaspoons salt, bay leaf, thyme, rosemary, apple cider and chicken broth. Nestle the pork shoulder in the pot (fat-side up). Cover the pot.
4. Roast the pork shoulder in a 325 degree F oven for about 3-3 ½ hours, basting with cooking liquid every hour or so (if possible). The pork is done when the meat is falling off the bone (an internal temperature of about 190-195 degrees F). Remove bay leaf and herb stems.

Preview

See Also:

Show details

CiderBraised Pork Roast and an Incredible Gravy

WEBSep 28, 2020 · Pork Shoulder Roast (aka Boston Butt) is an inexpensive cut of meat. Rubbing the meat, 18-24 hours in advance, with a brown …

1. Using sharp knife, trim fat cap on roast to 1/4 inch. Cut 1-inch crosshatch pattern, 1/16 inch deep, in fat cap. Place roast on large sheet of plastic wrap. Combine sugar and 1/4 cup salt in bowl and rub mixture over entire roast and into slits. Wrap roast tightly in double layer of plastic, place on plate, and refrigerate for 18 to 24 hours.
2. Adjust oven rack to middle position and heat oven to 275 degrees. Unwrap roast and pat dry with paper towels, brushing away any excess salt mixture from surface. Season roast with pepper.
3. Heat oil in Dutch oven over medium-high heat until just smoking. Sear roast until well browned on all sides, about 3 minutes per side. Turn roast fat side up. Scatter onion and garlic around roast and cook until fragrant and beginning to brown, about 2 minutes. Add 1 3/4 cups cider, thyme sprigs, bay leaves, and cinnamon stick and bring to simmer. Cover, transfer to oven, and braise until fork slips easily in and out of meat and meat registers 190 degrees, 2 1/4 to 2 3/4 hours.
4. Transfer roast to carving board, tent with aluminum foil, and let rest for 30 minutes. Strain braising liquid through fine-mesh strainer into fat separator; discard solids and let liquid settle for at least 5 minutes.

Preview

See Also:

Show details