Cider Braised Pork Shoulder Roast Recipe

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 …

Rating: 5/5(2)
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.

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Braised Pork Shoulder Recipe Apple Cider Braised Pork Diethood

WEBOct 5, 2021 · Add the pork back to the pot. Add in the apple cider, chicken broth, and bay leaves; bring the mixture to a boil. Cover the pot with a tight-fitting lid and transfer the …

Rating: 4.8/5(53)

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CiderBraised Pork Shoulder Recipe MyRecipes

WEBSep 5, 2013 · Step 1. Preheat oven to 300°. Season roast with 1 1/2 tsp. salt and 1 tsp. pepper. Heat oil in a 4- to 5-qt. dutch oven over high heat …

Rating: 4.7/5(6)
1. Preheat oven to 300°. Season roast with 1 1/2 tsp. salt and 1 tsp. pepper. Heat oil in a 4- to 5-qt. dutch oven over high heat until very hot. Brown pork on all sides, turning as needed, about 10 minutes total.
2. Meanwhile, cut onion, medium carrots, and celery into 2-in. chunks. Arrange around the browned roast with garlic. Pour in 2 cups cider and 1 cup broth ("I make mine from the bones of Sunday night's chicken"), adding more of either if the liquid doesn't completely cover meat. Bring to a boil. Cover with foil, pressing it down onto meat to eliminate any air gaps, then add the lid.
3. Braise in oven 2 to 2 1/2 hours, until a fork slides right in; "it means the connective tissue has lost the battle and the muscle is loosening." Let cool, then chill overnight. (Or let sit until cool enough to handle.)
4. Preheat oven to 375°. Spoon off fat from roast and discard. Transfer roast to a plate. Remove twine and break roast into 2-in. chunks with your fingers. Strain braising liquid and return to pot (discard vegetables).

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