Ingredients
- Pork roast — 2-3 lbs for about 4-6 people; full shoulder or butt roast is better for the weekend!
- Salt & Pepper
- 4-6 cups apple cider
- 1 large onion quartered
- 1 bundle of herbs sage, rosemary, thyme
- Bay leaf
- 2-3 celery stalks
- Cinnamon stick
Instructions
- Preheat oven to 350F. Generously season the roast with S&P on both sides. Sear both sides about 3-5 minutes in a large oil coated Dutch oven over medium heat.
- Add the cider, herbs, cinnamon, onion and celery to your braising pot, the roast should be partly submerged in the braising bath, doesn’t need to be fully covered.
- Cover pot with lid and place in the oven for 1 hr/lb, roughly 3.5 hours. It’s done when you can pull it apart easily with a fork, not just when it “looks done.” Internal temperature of about 195F for fall apart, juicy pork.
Tried this recipe?Let us know how it was!
