Slow Cooker Cider Braised Pork Roast

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This recipe Slow Cooker Cider-Braised Pork Roast is from the America's Test Kitchen book The Complete Slow Cooker! As you can see with just this one recipe I tried, this book is a keeper! I hope you enjoy this recipe.

1 (4- to 5-pound) boneless pork butt roast, trimmed and halved
Salt and pepper
1 tablespoon vegetable oil
1 onion, chopped
1/4 cup all-purpose flour
4 garlic cloves, minced
3 sprigs fresh thyme
1/2 cup apple cider
1/2 cup apple butter
2 bay leaves
1 tablespoon cider vinegar

INSTRUCTIONS: Pat the pork dry with paper towels and season with salt and pepper. Tie 3 pieces of kitchen twine around each piece of pork to create 2 evenly shaped roasts. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown roasts on all sides, 7 to 10 minutes: transfer to plate.
Add onion and 1/2 teaspoon salt to fat left in skillet and cook over medium heat until onion is softened and lightly browned, 5-7 minutes. Stir in flour, garlic, and thyme sprigs and cook until fragrant, about 1 minute. Slowly whisk in apple cider, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
Stir in apple butter and bay leaves into slow cooker. Nestle roasts into cooker, adding any accumulated juices. Cover and cook until pork is tender and fork slips easily in and out of meat, 9-10 hours on low or 6-7 hours on high.
Transfer roasts to carving board tent loosely with aluminum foil, and let rest for 20 minutes.
Strain sauce into a fat separator and let sit for 5 minutes; discard solids. Combine defatted sauce and vinegar in bowl and season with salt and pepper to taste. Remove twine from roasts, slice meat against the grain into 1/2-inch-thick slices, and arrange on serving dish. Spoon 1 cup sauce over meat and serve, passing remaining sauce.

I used a 6-quart slow cooker for this recipe.





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