Apple Cider Pork Pot Roast Recipes

CIDER PORK ROAST

Cider Pork Roast image

Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. -Terry Danner of Rochelle, Illinois

Provided by Taste of Home

Categories Dinner

Time 5h30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 boneless pork loin roast (2 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or unsweetened apple juice, divided
3 sprigs fresh rosemary
1/2 cup dried cherries
5 teaspoons cornstarch

Steps:

Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.

Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 368mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

APPLE CIDER PORK POT ROAST

Apple Cider Pork Pot Roast image

Chunky apples, plus onion, thyme, and cider make this comforting pork braise especially appropriate for the holidays.

Provided by Sabrina Snyder

Yield Serves 12

Number Of Ingredients 8

Ingredients

1 (5-pound; 2.3 kg) boneless pork shoulder (6 pounds; 2.7 kg if bone-in)
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
1 tablespoon vegetable oil
2 yellow onions, cut into 2-inch (5 cm) wedges
2 cups (475 ml) apple cider
2 tart apples (I like Granny Smith), cored and cut into 2-inch (5 cm) cubes
2 sprigs fresh thyme or 1 teaspoon dried thyme

Steps:

Preheat the oven to 325°F (165°C).
Season the pork with the salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.

SLOW COOKER CIDER PORK ROAST

Slow Cooker Cider Pork Roast image

Apple cider, vegetables, and spices make this pork roast very tender and full of flavor! Serve with mashed potatoes.

Provided by GoodLookinCooking

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 7h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 large onion, roughly chopped
1 apple, peeled and roughly chopped
3 cloves garlic
2 cups apple cider
1 ½ cups water
salt, or to taste
½ teaspoon ground black pepper, or to taste
½ teaspoon ground ginger
¼ cup all-purpose flour
1 (3 pound) pork loin roast
2 teaspoons vegetable oil
1 stalk celery, roughly chopped
4 large carrots, roughly chopped

Steps:

Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water.
Season the roast with salt and pepper. Combine the ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.
Remove the cooked roast and carrots to a heated platter. If desired, thicken the cooking juices from the slow cooker to make a gravy.

Nutrition Facts : Calories 235 calories, Carbohydrate 19.5 g, Cholesterol 59.7 mg, Fat 7.9 g, Fiber 2 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 508.7 mg, Sugar 11.6 g

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