Hosts Julia Collin Davison and Bridget Lancaster prepare a show-stopping special occasion Cider-Braised Pork Roast.
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I appreciate how the steps of this are summarized at the end.
Looks amazing, my mouth was watering during the cooking and tasting process.. “yummy “😋
190 degrees? Wont that dry it out???
Just made this and sadly I wish I could say I loved it. I've been cooking Boston Butt for decades and prefer it stuffed with garlic and salt and pepper in a hot oven until it falls off the bone. Guess I'm a purist when it comes to pork roast. I do think the sauce was delicious and will make again. I love apples, pork and onion together and was really looking forward to this. Maybe I'll try again and tweak it.
So frustrating they make you pay for a subscription to get recipes! 🥺
Sorry about the typos the talk to text feature does not work well either
The first time I made this I was at work and I was working with adults with disabilities. I asked him if I could try a new recipe out and they agreed and they loved it. I just made it again and I tried making it in the Insta pot I used the Sears setting to brown the pork roast and it turned out great. I had to substitute pink lady apples for the braeburns because even though I live in one of the larger apple growing states it’s really hard to get good braeburn apples here. I’d like to upload a picture to show you how proud I am of it but I’m not that tech savvy.
Going to try this. I think I’ll taste the onions before tossing to see if they still have flavor, and if so I’ll blend them into the sauce or top the apples with them.
Cabbage with country pork ribs. Nice Boston Butt!
Another winner that I will try! You two ladies are the best cooks as well as comic relief💞!
I finally made this one ladies. I can't eat for saying OMG so much!!! This is great! Thank You. 🙂
Hi , your pork shoulder and apples recipe looks fantastic 👏. Can't wait to try it.
I'm going to make this today. I can't wait to see how it's going to turn out. Wish me luck. I love you guys so much. God bless.
190 degree internal temp. seems high to me. I'm thinking 145.
I love Bridget so much. She makes me laugh every episode.
YES.. YES…. YES…… This is the second recipe I have tried and we are 2 for 2. Did the ground beef chili and had people licking the bowls.
Congratulations you lose. Go ahead make the pork sound good but block the recipe we'll just go to someone else sight. You lose are the way around.
Love it, I bought the Boston roast, and now I know what to do with it, thanks, ladies…
Anyone know if you can make this with Magner's or Strongbow?
I don’t know. Mine took longer than 2.5 hours to cook. I made way longer. The onions couldn’t caramelize because liquid kept collecting at the bottom. I don’t usually have a problem following these recipes but this one was a FAIL for me. I have not eaten yet so I can’t say whether it will be worth another try yet or not. We were going to eat at 7/7:30 now it will be more like 9/9:30. Not a happy camper. Not sure I can blame me or the recipe.
You need to watch this video at 0.75x speed…Julia and Bridget sound baked AF!!
Wow, butcher's terminology is really confusing. After a bit of a deep dive, I realize that none of my local groceries (one neighborhood of Brooklyn, NY) carry this cut — ever! The cut used here should not be confused with the Center Cut Pork Loin Roast/Pork Loin Roast/Center Rib Pork Roast, much less the Pork Tenderloin. These are all names for very lean cuts that would be hammered by braising. It's also not the Bone-In Picnic Shoulder so ubiquitous around here (really cheap, but damn big), which comes from the lower shoulder, typically used in pulled pork dishes. This cut, the Boston Butt, or Pork Butt Roast comes from the upper shoulder above the shoulder blade just behind the neck. Looks like they're available to me from Amazon fresh for about 5 times the price of Picnic Shoulder (Nov 2021). As for the dish, I have been looking for pork braise recipes, and this looks really good (and curiously not so different from chef Thomas Keller's Pork Shoulder à la Matignon (available online; a matignon is a French term for a bed of combined vegetables that meat/fish/poultry is cooked in). I'm planning to try them both, and see which I prefer.
The pork is in the fridge. Looking forward to making this for Sunday night Dinner 😋
I’ve made something similar using dry cider, and I already thought that was pretty sweet…
2:10 cider sauce
💞🌻
I have made this 3 times, always perfect and a great hit❤️
Yummy!!
JUST MADE THIS ! I am in apple heaven ! Thank you girls !
Can you just use apple juice?
To anyone who made this recipe: did any of you discover that it didn't taste as good as Bridget and Julia made it seem? It could be that I'm just not a pork roast fan. 🤷🏼♀️
Just made this pork roast this evening. It was amazing. Can't wait for tomorrow to have a slice of it in my lunch box.
I made this and it turned out really great; however, my family thought it was “interesting” because of the “apple-y” gravy. They are just used to the regular brown gravy.