Cider Pork Roast with Apple-Thyme Gravy

Pork shoulder roast needs long, slow heat to get tender, and this one, topped with a rich apple gravy, is especially succulent. The dish is delicious with cheesy mashed potatoes and a big green salad.
Photo by ROBandSEAN ..

PREP TIME

--

minutes

TOTAL TIME

450

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

450

minutes

SERVINGS

--

servings

Ingredients

  • 1

    boneless pork shoulder roast (about 3 1/2 lbs.), tied (ask a butcher to do this)

  • 1 1/2

    teaspoons kosher salt, divided

  • 2

    tablespoons olive oil

  • 1 1/2

    cups apple cider

  • 1/3

    cup Calvados or other apple brandy

  • 1

    tablespoon plus 1 tsp. finely chopped fresh thyme leaves, divided, plus sprigs for garnish

  • 1

    teaspoon pepper

  • 4

    Gala apples, peeled, cored, and sliced; divided

  • 3

    tablespoons butter, divided

  • 1

    tablespoon flour

Directions

1. Sprinkle pork with 1/2 tsp. salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt. slow-cooker. Add remaining 1 tsp. salt, the cider, Calvados, 1 tbsp. 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 pork is done, heat 2 tbsp. 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 tbsp. 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 to 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

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