Adapted from: Jim Denevan’s Outstanding in the Field
Image credit: Simply Scratch
We know that apple season is starting to wind down, but we love cider as a complement to pork, so we hope you can still get your hands on some. This recipe calls for hard cider, but normal cider will work as well, especially if you boil it down for a few minutes to concentrate the flavor.
3-lb pork shoulder (Boston Butt) or loin end roast
4 sprigs fresh sage
2 garlic cloves, minced
2 tablespoons vegetable or olive oil
1 chopped onion
1 chopped carrot
2 chopped celery stalks 2 cups hard apple cider
2 cups pork or chicken stock
Pre-heat oven to 325 degrees.If skin remains on the roast, score in a cross-hatched pattern. Season with salt and pepper,
If skin remains on the roast, score in a cross-hatched pattern. Season with salt and pepper,
1/2 of the garlic and 1/2 of the sage.Heat oil in cast iron pan over medium-high heat until’ slightly smoking. Brown the pork all over, approximately 2-3 minutes per side. Transfer to a plate. Remove any burnt garlic or sage.
Heat oil in cast iron pan over medium-high heat until’ slightly smoking. Brown the pork all over, approximately 2-3 minutes per side. Transfer to a plate. Remove any burnt garlic or sage.
Add onion, carrot, celery and remaining sage to the pot with a pinch of salt and stir, scraping up any meat left. Cook about 5 minutes until veggies begin to soften. Push to one side of the pot. Add garlic to the clear side, browning for 30 seconds or so. Return pork to pot, along with any juices. Pour cider and stock on top. Raise the heat to high to bring to a boil.
Cover the pot with a tight-fitting lid and place it in the oven (or use a slow cooker). Check after 10 minutes, if boiling heavily reduce heat down by 10-20 degrees. Cook until meat is tender when stuck with a fork, about 2.5 hours (if you go slightly too long it is OK).
Remove pork and rest for at least 10 minutes. Strain out vegetables and boil remaining liquid to the desired consistency; pour atop pork to serve.