Apple Cider Sage Braised Pork

By nlhartman

Ingredients

• 3 - to 3 1/2-lb. (1.5- to 1.75-kg) boneless pork shoulder roast
• Kosher salt and freshly ground pepper
• 2 Tbs. vegetable oil
• 1 jar (24.5 oz./695 g) apple cider sage braising sauce
• 2 apples, cored and quartered

Details

Servings 10
Preparation time 15mins
Cooking time 345mins
Adapted from williams-sonoma.com

Preparation

Step 1

Season the pork with salt and pepper.

Slow-cooker method: In the stovetop-safe insert of a slow cooker or Dutch oven over medium-heat, warm the oil. Brown the pork on all sides, about 10 minutes total. Transfer the pork to a slow-cooker insert, if necessary, and add the braising sauce. Cover and cook on high until the meat is fork-tender, about 5 hours. About 30 minutes before the meat is done, add the apples to the slow cooker, re-cover and continue cooking until done.

Oven method: Preheat an oven to 350°F (180°C). In a Dutch oven over medium-high heat, warm the oil. Brown the pork on all sides, about 10 minutes total. Add the braising sauce and 1 cup (8 fl. oz./250 ml) water and bring to a simmer. Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to the oven and cook until the meat is fork-tender, about 4 hours, turning the roast halfway through the cooking time. About 30 minutes before the meat is done, add the apples to the pot, re-cover and continue cooking until done.

Transfer the pork to a carving board and let rest 10 minutes. Carve into slices and arrange on a platter. Skim the fat off the sauce and serve with the sauce and apples spooned on top of the pork. Serves 6 to 8.Prep Time: 15 minutes

Servings: 6 to 8