How to Make Cider-Braised Pork Roast

Byamazingfoodstv


Hosts Julia Collin Davison and Bridget Lancaster prepare a show-stopping special occasion Cider-Braised Pork Roast.

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33 Comments

  4. 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.

  7. 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.

  20. 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.

  22. 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.

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