Pork Shoulder Roast With Cider Recipe
I found out an amazing way to use pork by making pork shoulder roast with cider. The marriage of the amazing flavors of pork with other ingredients is the secret to this pork shoulder roast with cider. Tell me how you enjoyed my pork shoulder roast with cider. Feedback helps to keep me going and experimenting more.
Ingredients
2 tbsp (30 ml) vegetable oil
5 lb (2.3 kg) pork shoulder, fat trimmed and tied
2 onions, thinly sliced
2 apples, peeled, cored and in wedges
2 cups (500 ml) apple cider
1 cup (250 ml) chicken stock, heated
1/4 tsp (1 ml) thyme
1/2 tsp (2 ml) basil
1/2 cup (125 ml) sultana raisins
1 tbsp (15 ml) cornstarch
2 tbsp (30 ml) cold water
Salt and pepper
Directions
Preheat oven to 300°F (150°C).
Heat oil in ovenproof casserole.
Sear meat 8 minutes on all sides over medium heat.
Remove and season well; set aside.
Add onions and apple to casserole; cook 5 to 6 minutes.
Add cider and bring to boil; cook 2 minutes.
Add chicken stock, mix well and replace meat in sauce.
Add seasonings and bring to boil with cover.
Finish cooking meat 2 to 2 1/2 hours in oven with cover.
When done, transfer meat to serving platter.
Place casserole over medium heat; bring liquid to boil and skim.
Stir in raisins.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Correct seasoning.
Heat oil in ovenproof casserole.
Sear meat 8 minutes on all sides over medium heat.
Remove and season well; set aside.
Add onions and apple to casserole; cook 5 to 6 minutes.
Add cider and bring to boil; cook 2 minutes.
Add chicken stock, mix well and replace meat in sauce.
Add seasonings and bring to boil with cover.
Finish cooking meat 2 to 2 1/2 hours in oven with cover.
When done, transfer meat to serving platter.
Place casserole over medium heat; bring liquid to boil and skim.
Stir in raisins.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Correct seasoning.
