Cider Pork Roast with Apple-Thyme Gravy

By pressurecooker

The slow-cooked meal is great for guests for also of family dinners. Delicious with cheesy mashed potatoes and a green salad.

Ingredients

• 1 boneless pork shoulder roast (about 3 1/2 lbs), tied (ask a butcher to do this)
• 1 1/2 tsp kosher salt, divided
• 2 T olive oil
• 1 1/2 cups apple cider
• 1/3 cup Calvados or other apple brandy
• 1 T plus 1 tsp finely chopped fresh thyme leaves, divided, plus sprigs for garnish
• 1 tsp peper
• 4 Gala apples, peeled, cored, and sliced; divided
• 3 T butter, divided
• 1 T flour

Details

Preparation time 30mins
Cooking time 300mins

Preparation

Step 1

1. Sprinkle pork with 1/2 tsp salt, then brown in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-quart slow cooker. Add remaining 1 tsp salt, the cider, Calvados, 1 T thyme, the pepper, and 1 sliced apple. Cover and cook until meat is very tender, about 4 hours on high or 7 hours on low.

2. Meanwhile, about 20 minutes before the pork is done, heat 2 T butter in a large frying pan over medium heat. Add remaining 3 apples and cook, stirring frequently, until tender and light golden, about 10 minutes. Transfer to a bowl; tent with foil.

3. Transfer roast from slow-cooker to a platter and tent with foil. Strain slow-cooker juices and skim fat; set aside. Melt remaining 1 T butter in frying pan. Add flour; cook, whisking often, until golden and bubbling. Slowly whisk in juices and 1 tsp thyme; cook until slightly thickened, 6 - 8 minutes. Transfer to a gravy boat.

4. Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs and serve more gravy on the side.