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Slow Cooker Apple Cider-Braised Pork

adapted from AllRecipes magazine

Ingredients

  • 4 pound boneless pork shoulder roast trimmed of excess fat
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 shallots sliced
  • ¼ cup apple cider vinegar
  • 2 ½ cups apple cider
  • 4 cloves garlic minced
  • 1 bay leaf
  • 1 ½ teaspoons dijon mustard
  • 1 pinch cayenne pepper
  • 2 tablespoons cold butter cut into pieces
  • 1 tablespoon chopped fresh thyme

Instructions

  1. Sprinkle pork with salt and black pepper.
  2. Heat oil in a large skillet over high heat. Sear pork until browned, about 3 minutes per side. Transfer to a slow cooker.
  3. Using the same skillet, reduce heat to medium; cook shallots, stirring, until they begin to soften, 3 to 4 minutes. Add vinegar and cook, stirring and scraping up any browned bits, until liquid is nearly evaporated.
  4. Pour shallot mixture over pork in slow cooker. Add cider, garlic, and bay leaf. Cover and cook on low for about 6 hours until it is fork tender. Transfer roast to a plate and cover loosely with foil.
  5. Pour remaining liquid through a fine-mesh strainer into a large saucepan over high heat; discard bay leaf and other solids. Bring to a boil, then reduce heat and cook, skimming fat from top, until reduced to ¼ original volume.
  6. Remove from heat and slowly stir in mustard and cayenne. Slowly add cold butter, whisking until each addition is incorporated. Sprinkle in thyme and season with salt and black pepper.
  7. Shred or cut pork into slices. Serve with sauce.