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Apple Cider Pork Pot Roast

Apple Cider Pork Pot Roast

iamwinfred
This Apple Cider Pork Pot Roast is the ultimate fall comfort food — a slow-braised pork shoulder simmered in sweet-tart apple cider, aromatic herbs, and warming spices until it reaches melt-in-your-mouth tenderness. The rich, velvety cider gravy soaks into every bite, while seasonal vegetables and apple wedges round out this one-pot autumn masterpiece that's as easy to make as it is impressive to serve.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot with lid 5–7 quart capacity
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Tongs
  • Meat thermometer
  • Large serving platter
  • Fine-mesh sieve For straining the braising liquid
  • Small bowl For cornstarch slurry
  • Gravy boat For serving sauce on the side

Ingredients
  

  • 3-4 lbs pork shoulder roast 1.4–1.8 kg; also called pork butt or Boston butt
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste
  • 2 cups apple cider 480ml; not apple cider vinegar — use fresh, unfiltered cider for best flavor
  • 1 cup chicken broth 240ml
  • 3 medium apples cored and cut into wedges
  • 4 large carrots peeled and cut into 2-inch (5cm) pieces
  • 3 celery stalks cut into 2-inch (5cm) pieces
  • 2 medium yellow onions quartered
  • 6 garlic cloves smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

For the Gravy (Optional)

  • 2 tbsp cornstarch for thickening the sauce
  • 2 tbsp cold water for cornstarch slurry

Instructions
 

  • Remove the pork from the refrigerator 30–40 minutes before cooking. Pat completely dry with paper towels, then season all sides generously with salt and black pepper, pressing the seasoning into the meat.
  • Preheat your oven to 325°F (165°C).
  • Heat olive oil in a Dutch oven over medium-high heat until shimmering, then sear the pork roast on all sides — including the ends — for about 4–5 minutes per side until deep golden-brown (15–20 minutes total). Transfer the seared pork to a plate and set aside.
  • Reduce heat to medium and cook the quartered onions in the pot for 5–6 minutes, then add smashed garlic and cook 1 minute more. Stir in the Dijon mustard, cinnamon, and nutmeg to coat the aromatics.
  • Pour in the apple cider, scraping up all browned bits from the bottom of the pot. Add chicken broth and maple syrup, stir to combine, and bring to a gentle simmer.
  • Nestle the carrots, celery, and apple wedges into the pot, then add the thyme, rosemary, and bay leaves. Return the seared pork to the pot so it sits about halfway submerged in liquid.
  • Cover the Dutch oven and transfer to the preheated oven. Cook for 3 to 3.5 hours, turning the roast every hour, until the internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily with a fork.
  • Transfer the pork and vegetables to a serving platter and tent loosely with foil. Let rest for 15–20 minutes while you prepare the sauce.
  • Strain the cooking liquid through a fine-mesh sieve into a bowl, then skim excess fat from the surface with a spoon.
  • Return the strained liquid to the pot over medium heat and bring to a simmer. Whisk together cornstarch and cold water, then stir into the liquid and cook 2–3 minutes until thickened to your desired consistency. Season with salt and pepper.
  • Slice or pull apart the pork into generous portions, arrange with the roasted vegetables on a platter, drizzle with sauce, and serve the remaining gravy on the side.

Notes

  • Best cut of pork: Always use pork shoulder (pork butt/Boston butt) — it has the fat and connective tissue needed for a tender, juicy roast. Leaner cuts like tenderloin will dry out.
  • Don't skip the sear: Browning the pork on all sides builds deep flavor that defines the final dish. Take the full 15–20 minutes to develop a dark golden crust.
  • Use fresh apple cider: Look for refrigerated, unfiltered, unpasteurized apple cider for the richest flavor. Avoid apple cider vinegar — it's a completely different ingredient.
  • Low and slow is key: Resist increasing the oven temperature. Gentle, prolonged heat is what transforms tough connective tissue into silky, fall-apart meat.
  • Make ahead: This pot roast tastes even better the next day as the flavors meld. Cook completely, cool, refrigerate up to 2 days, and reheat gently before serving.
  • Storage: Refrigerate leftovers with the sauce in an airtight container for up to 4 days, or freeze in portion-sized containers for up to 3 months.
  • Slow cooker option: After searing, transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.
  • Instant Pot option: Use the sauté function to sear, then pressure cook on high for 60–70 minutes with a natural pressure release.
  • Variations: Try adding parsnips or sweet potatoes to the vegetable mix, swap half the cider for cranberry juice, or use pear cider with fresh pears in place of apples.
  • Serving suggestion: Pair with creamy mashed potatoes, buttered egg noodles, or crusty bread to soak up the incredible cider gravy.

Nutrition

Serving: 1ServingCalories: 385kcalCarbohydrates: 28gProtein: 32gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 340mgPotassium: 720mgFiber: 4gSugar: 18gVitamin A: 145IUVitamin C: 18mgCalcium: 6mgIron: 15mg
Keyword apple cider pork pot roast, autumn dinner recipes, braised pork shoulder, fall pot roast, slow cooked pork roast
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