- 8
- 30 mins
- 640 mins
Ingredients
- 1 (5- to 6-pound) bone-in pork butt roast
- ¼ cup packed brown sugar
- Kosher salt and pepper
- 3 tablespoons vegetable oil
- 1 onion, halved and sliced thin
- 6 garlic cloves, smashed and peeled
- 2 cups apple cider
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 cinnamon stick
- 2 Braeburn apples, cored and cut into 8 wedges each
- ¼ cup apple butter
- 1 tablespoon cornstarch
- 1 tablespoon cider vinegar
Preparation
Step 1
1. Trim roast to 1/4" fat. Cross hatch and rub with 1/4 c salt and 1/4 c brown sugar. Wrap in plastic and put in 'frig 18-24 hrs.
2. Wipe off salt and sugar. Season with pepper. Sear in dutch oven in 3 TB Vege Oil all sides. Add sliced onion and 6 cloves of smashed garlic and soften.
3. Add 1/3/4 c apple cider, cinnamon stick, thyme, bay leaf. Roast at 275% , 2-1/2 hrs, until 190 degrees. Remove and let rest, tented, 30 minutes. Strain sauce and transfer to fat separator. (Save 2 tb fat).
4. Cut and core 2 braeburn apples into 8 wedges each. Season w 2 & p and brown in empty dutch oven in 2 TB clear pork fat, cut sides down til brown. Remove and tent.
5. Wipe out dutch oven. Add 2 c de0fatted juice, 1/4 c apple butter; hi heat stirring; simmer; add 1 TB cornstarch mixed with 1/4 c cider. Add 1 TB cider vinegar, s & p.
6. Slice pork into 1/2" thick pieces; serve with sauce and apples