Apple Cider Roasted Pork Shoulder


Along with blogging, I also write for a couple other places.  One of these platforms is Clutch MOV, an online lifestyle magazine for the Mid-Ohio Valley.  This fall I wrote and article featuring Hidden Hills Orchard for them, and in that article I shared this amazing recipe for Apple Cider Roasted Pork Shoulder! And though the fresh apples took this recipe over the top, the real star of this dish was the succulent, locally raised, pork I purchased from Foggy Dale Farms at the Point Park Market Place in downtown Parkersburg, WV. 

 I have been purchasing my meat from them for a while now, and I have to say that the quality is better that ANYTHING you are going to get at the local supermarket.  Buying local is so important .   Aside from helping to build my local economy, I like being able to go into the market and talk to A.B. (who has the coolest stories) or Nathaniel, the owner.  I love that when they have something available that A.B. think I will be interested in, he gives me a call.  It is so nice to be able to call Nathaniel and say "I need a special cut for something, can you help me out?" and he answer "Sure, I can do that."  You only get these kind of relationships when you shop local.  These local farmers put special care into everything they do, and that little extra love translates into the dishes you put on your table.  And THAT is why this pork recipe is going to know your socks off!

Let's Get Started!


Apple Cider Roasted Pork Shoulder:
*Prep-Time: 15 minutes *Cook Time:  4 hours *Difficulty:  Easy *Servings:  6-8

Ingredients:


·         1 3 lb. Pork Shoulder (I purchase at Point Place Market)
·         1 cup All-Purpose Flour
·         2 teaspoons kosher salt
·         1 teaspoon ground pepper
·         3 tablespoons fresh rosemary
·         2 tablespoons minced garlic
·         2 apples, peeled and sliced
·         1 large minced onion
·         2 cups apple cider
·         3 cups chicken stock
·         3 tablespoons canola oil

To begin you will need to preheat the oven to 450 degrees.  


Next you will need to generously season the pork shoulder with salt, pepper, and rosemary on all sides.


After that you will need to place a little flour onto a shallow dish and coat the roast on all sides.  



Next, place a skillet over medium/high heat, add a little oil, and let it get hot.  



Once the skillet it hot, pat off the excess flour and place the pork shoulder into the skillet and brown on all sides. 



Once the pork shoulder is browned on all side you can place it onto a roasting rack and place the rack into a roasting pan.  



Place the roasting pan into the oven and allow the roast to cook for 20 minutes.  



While the pork shoulder is roasting, add the onions and garlic to the skillet you browned the meat in.  
Let the onions get soft and translucent.  



When you can smell the garlic coming from the pan, add the apples.  



Let the apples cook until they get a glossy look to them and they begin to break down.  



Now add the chicken stock and apple cider.  



Let this cook until it is reduced by half.  



 After the roast has cooked for 20 minutes, pour the apple mixture into the bottom of the roasting pan and return to the oven.

Reduce the heat to 300 degrees and cook for 3 1/2 more hours.  



After 3 1/2 hours, this is what you will have.  Now that looks AMAZING, but wait!  It gets better.  

Set the pork shoulder to the side so it can rest.  



Then place the roasting pan with all of the drippings and apple mixture over medium/high heat.  



Bring it to a simmer and add a little butter, 



and a little more apple cider.  

Let is simmer for about 10 minutes more, stirring occasionally, until it reduces by half.  




With your whisk break up the apples and now you have this amazing apple cider sauce to drizzle over your pork.  



Now all you need to do is slice the pork shoulder, plate it, and drizzle the sauce over it.  AMAZING!  I like to serve it up with some delicious buttermilk mashed potatoes and a nice side salad.  Oh man, the pork is so succulent and the sauce is sweet, tangy, spicy, SO many great flavors!  Your family is going to go WILD for this recipe so give it a try TONIGHT! 

And as always...

Happy Reading, Happy Eating, Happy Living, 
~The Kitchen Wife~



Apple Cider Roasted Pork Shoulder:
*Prep-Time: 15 minutes *Cook Time:  4 hours *Difficulty:  Easy *Servings:  6-8


Ingredients:
·         1 3 lb. Pork Shoulder (I purchase at Point Place Market)
·         1 cup All-Purpose Flour
·         2 teaspoons kosher salt
·         1 teaspoon ground pepper
·         3 tablespoons fresh rosemary
·         2 tablespoons minced garlic
·         2 apples, peeled and sliced
·         1 large minced onion
·         2 cups apple cider
·         3 cups chicken stock
·         3 tablespoons canola oil
·
Directions:
1.       Preheat oven to 450 degrees.
2.       Place oil in a Dutch oven or deep skillet and set over medium/high heat.
3.       Rub the pork shoulder with rosemary, salt and pepper.
4.       Place flour on plate and coat the pork shoulder, turning until completely coated.
5.       Brown the pork shoulder on all sides.
6.       Place the pork shoulder on a rack set into a roasting pan, and bake in a 450 degree oven for 20 minutes.
7.       Meanwhile, add onions, apples and garlic to the pan you browned the pork in, cook until lightly colored and glassy.
8.       Add the cider and chicken stock, and reduce by half.
9.       Pour this mixture into the bottom of the roasting pan.
10.   Place the roast into the 450 degree oven, uncovered.
11.   Turn the oven down to 300 degrees and cook for about 3 1/2 hours.
12.   Place pork on a serving platter to let it rest.
13.   Place the roasting pan over a medium-high burner on the stove and simmer for 10 to 12 minutes until the sauce is thick enough to coat the back of a spoon.
14.   Season the sauce with a pinch of salt and a drizzle of apple cider vinegar.
Slice the roast and serve with the pan juices spooned over.

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