Name: Slow Cooker Apple Cider Braised Pork
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Boneless pork shoulder roast - 1 (4 pound); Salt and freshly ground black pepper to taste - 1 (4 pound); Vegetable oil - 1 tablespoon; Shallots, sliced - 2; Rib celery, chopped - 1; Apple cider vinegar - ½ cup; Apple cider - 2 ½ cups; Garlic, peeled - 4 cloves; Bay leaf - 1; Dijon mustard - 1 ½ teaspoons; Cayenne pepper, or more to taste - 1 pinch; Cold butter, cut into small pieces - 2 tablespoons; Chopped fresh herbs (Italian parsley, sage, or thyme) - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Apple Cider Braised Pork

1. Boneless pork shoulder roast - 1 (4 pound)

2. Salt and freshly ground black pepper to taste - 1 (4 pound)

3. Vegetable oil - 1 tablespoon

4. Shallots, sliced - 2

5. Rib celery, chopped - 1

6. Apple cider vinegar - ½ cup

7. Apple cider - 2 ½ cups

8. Garlic, peeled - 4 cloves

9. Bay leaf - 1

10. Dijon mustard - 1 ½ teaspoons

11. Cayenne pepper, or more to taste - 1 pinch

12. Cold butter, cut into small pieces - 2 tablespoons

13. Chopped fresh herbs (Italian parsley, sage, or thyme) - 1 tablespoon

How to cook deliciously - Slow Cooker Apple Cider Braised Pork

1. Stage

Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.

2. Stage

Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.

3. Stage

Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.

4. Stage

Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.

5. Stage

Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.

6. Stage

Cut pork into 1/4-thick slices and serve with sauce poured over the top.