This southern staple is best served on Sundays, but it's delicious enough and easy enough to make any day of the week. Tender pork. Spiced broth. Apples. Onions. All the best parts of a great pork roast!

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Name: Apple Cider Pork Roast
Prep time: 15 min
Cook time: 3 h 45 min
Total time: 4 h
Yield: 8
Cuisine: Southern
Ingredients: 4 lb Boneless pork shoulder Boston butt, cut in half; 2 tbsp Olive oil; 3 tbsp Brown sugar; 3 tbsp Dijon mustard separated; 4 cups Apple Cider; 2 cups Chicken Stock; 1 tbsp Apple cider vinegar; 2 bulbs Garlic end removed; 2 sprigs Fresh rosemary; 5 sprgs Fresh Thyme; 1 tbsp Ground black pepper; 2 tsp Sea Salt; 3 large Apples (Granny Smith, Fuji, or similar) cut into wedges; 2 large Yellow onions cut into thick slices

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INGREDIENTS

4 lb Boneless pork shoulder ; Boston butt, cut in half
2 tbsp Olive oil
3 tbsp Brown sugar
3 tbsp Dijon mustard ; separated
4 cups Apple Cider
2 cups Chicken Stock
1 tbsp Apple cider vinegar
2 bulbs Garlic ; end removed
2 sprigs Fresh rosemary
5 sprgs Fresh Thyme
1 tbsp Ground black pepper
2 tsp Sea Salt
3 large Apples (Granny Smith, Fuji, or similar) ; cut into wedges
2 large Yellow onions ; cut into thick slices

Servings

INSTRUCTIONS

1. Preheat the oven to 325 degrees Fahrenheit.

2. Mix together the brown sugar with 1 tbsp Dijon mustard to form a paste. Rub the paste onto all sides of the pork and sprinkle with salt and pepper.

3. Heat the olive oil in a Dutch oven pot over medium heat and sear the pork on all sides for 2-3 minutes to a light golden brown.

4. Mix the cider, chicken stock, apple cider vinegar, 2 tbsp Dijon mustard, salt, and pepper in a large bowl. Pour over the pork and top with the garlic, rosemary, and thyme.

5. Bake in the oven with the lid on for 2 ½ hours, flipping once halfway through. The pork should be tender to the touch and just starting to pull away with a fork.

6. Add the apples and onions, stirring to drench in the liquid, and cook for 30 minutes, or until the pork falls away with a fork.

7. Let rest for 15 minutes with the lid on. Serve with mashed potatoes and enjoy!

NOTES

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Apple Cider Pork Roast

4 lb Boneless pork shoulder Boston butt, cut in half
2 tbsp Olive oil
3 tbsp Brown sugar
3 tbsp Dijon mustard separated
4 cups Apple Cider
2 cups Chicken Stock
1 tbsp Apple cider vinegar
2 bulbs Garlic end removed
2 sprigs Fresh rosemary
5 sprgs Fresh Thyme
1 tbsp Ground black pepper
2 tsp Sea Salt
3 large Apples (Granny Smith, Fuji, or similar) cut into wedges
2 large Yellow onions cut into thick slices

1.	Preheat the oven to 325 degrees Fahrenheit.
2.	Mix together the brown sugar with 1 tbsp Dijon mustard to form a paste. Rub the paste onto all sides of the pork and sprinkle with salt and pepper.
3.	Heat the olive oil in a Dutch oven pot over medium heat and sear the pork on all sides for 2-3 minutes to a light golden brown.
4.	Mix the cider, chicken stock, apple cider vinegar, 2 tbsp Dijon mustard, salt, and pepper in a large bowl. Pour over the pork and top with the garlic, rosemary, and thyme.
5.	Bake in the oven with the lid on for 2 ½ hours, flipping once halfway through. The pork should be tender to the touch and just starting to pull away with a fork.
6.	Add the apples and onions, stirring to drench in the liquid, and cook for 30 minutes, or until the pork falls away with a fork.
7.	Let rest for 15 minutes with the lid on. Serve with mashed potatoes and enjoy!

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Nutrition

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Serving Size: 1 Serving (535g)
Recipe Makes: 8 Servings

Calories: 751
Calories from Fat: 437 (58%)

Amt Per Serving		% DV

	Total Fat 48.6g	65 %
	Saturated Fat 16.5g	82 %
	Monounsaturated Fat 21.8g
	Polyunsanturated Fat 5.4g
Cholesterol 164.6mg		51 %
Sodium 836.5mg		29 %
Potassium 1023.6mg		27 %
Total Carbohydrate 34.7g		10 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 33.3g
Protein 42.1g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 751

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