Pork Roast

Pork Roast Hard Cider

  • 6 pound bone-in pork shoulder butt (or, any nice hunk of pork)
  • salt & pepper
  • 1 onion, sliced
  • lard
  • 12 ounce bottle hard cider
  • 1/4 cup maple syrup

Before cooking, let roast set at room temperature for 30 minutes.

Heat oven to 400.

Sprinkle roast with salt & pepper. 

In Large skillet, cook onion in lard over medium heat. Transfer to Dutch oven.

In same skillet, brown roast on all sides. Place roast on top of onions in Dutch oven.

 Deglaze skillet with hard cider. Boil a few minutes, until the bits & goodness come off bottom of the pan. Pour cider around roast, then pour maple syrup on top. Cover tightly.

Place roast in oven. Reduce heat to 300 degrees. Cook 2 1/2-3 hours or until internal temp of roast is 150-155 degrees.

Let rest before cutting. (Or, as we do, stand over the pot & pick the meat out with your fingers).

 

Pork Roast in Hard Cider
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Ingredients
  1. 6 pound pork shoulder butt
  2. salt & pepper
  3. 1 onion, sliced
  4. lard
  5. 12 ounce bottle hard cider
  6. 1/4 cup maple syrup
Instructions
  1. Before cooking, let roast set at room temperature for 30 minutes.
  2. Heat oven to 400.
  3. Sprinkle roast with salt & pepper.
  4. In Large skillet, cook onion in lard over medium heat. Transfer to Dutch oven.
  5. In same skillet, brown roast on all sides. Place roast on top of onions in Dutch oven.
  6. Deglaze skillet with hard cider. Boil a few minutes, until the bits & goodness come off bottom of the pan. Pour cider around roast, then pour maple syrup on top. Cover tightly.
  7. Place roast in oven. Reduce heat to 300 degrees. Cook 2 1/2-3 hours or until internal temp of roast is 150-155 degrees.
  8. Let rest before cutting.
Break O' Day Farm http://breakodayfarm.com/

 

 

Posted in Gluten Free Recipes, Main Dish and tagged .