Cider Braised Pork Butt Roast With Apples Recipes

CIDER-BRAISED PORK BUTT ROAST WITH APPLES

Steps:

• Eighteen to 24 hours before cooking, combine brown sugar and kosher salt and set aside. Trim fat cap, if necessary, leaving about 1/8". Using a sharp knife, cut 1" crosshatch pattern, 1/16" deep, in the fat cap. Place roast on a large sheet of plastic wrap. Rub the sugar/salt mixture over the entire roast and into slits. Wrap tightly in double layer of plastic wrap, place on a plate and refrigerate for 18-24 hours.
• Heat the oven to 275° convection. Unwrap the roast and pat dry with paper towels, brushing away any excess sugar/salt mixture. Season with black pepper.
• Heat olive oil in a Dutch oven (or other oven proof pot with lid) over medium high heat. Sear roast until browned on all sides.
• Remove roast and add onion, fennel, and garlic to pot. Cook over medium heat for 5 minutes or more until onion becomes translucent.
• Add mustard, cider, chicken stock, vinegar, thyme, bay leaves and cinnamon stick and bring to a boil.
• Return meat to pan and return to simmering. Cover, transfer to oven and braise until meat is very tender, about 3 hours. Meat should register 195 to 200° and the bone is loose and can be easily removed.
• Transfer meat to a platter and tent with foil.
• Strain the solids from the braising liquid, pressing on the solids to extract as much flavor as possible. Discard the solids.
• Remove as much fat as possible from the top of the liquid using a fat separator or large spoon. Reserve ¼ cup of liquid in a small bowl for the slurry. Bring braising liquid to a boil on the stove top.
• Remove core from apples, but do not peel them. Cut apples into eighths. Add to the simmering liquid and cook until tender but still holding their shape.
• Make a slurry with 1½ tablespoons of cornstarch and reserved ¼ cup braising liquid. Add to simmering liquid and cook until slightly thickened, about 5 minutes. Taste and adjust seasoning (salt, pepper).
• Slice the meat as best you can. It is so tender you might end of with pieces and not perfect slices. But it will be delicious. Spoon some sauce over the meat and top with the apples. Serve extra sauce on the side to spoon over mashed potatoes for the ultimate fall meal.

PORK BUTT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
• Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

APPLE CIDER PORK POT ROAST

Steps:

• Preheat the oven to 325°F (165°C).
• Season the pork with the salt and pepper.
• 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.
• 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.
• 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.
• 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.

SLOW COOKER APPLE CIDER BRAISED PORK

Steps:

• Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
• Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
• Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
• Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
• Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
• Cut pork into 1/4-thick slices and serve with sauce poured over the top.