Hard Cider Braised Pork Roast

Tonight was the second time I’ve made a pork roast using this recipe. And while the recipe was quite good as written, this time we made a substitution that changed it enough (in a good way) that I think it deserves its own post. Since Jason doesn’t love beer, I swapped out the beer for hard cider (I used Woodchuck), and the result was, in my opinion, markedly more delicious, even though I really like the beer version too. (I also used regular paprika, since smoked paprika isn’t my favorite. I really don’t know if it makes a difference or not.)

Ingredients:

  • 2 tablespoons dark brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon seasoned salt
  • 3 pounds pork butt roast, cut into 3– to 4–inch chunks
  • 2 tablespoons olive oil
  • 1 medium onion, cut into quarters
  • 4 cloves of garlic, peeled
  • 1 medium carrot, cut into big chunks
  • 8 ounces sliced mushrooms
  • 2 12-ounce bottles Woodchuck or other hard cider
  • 1 can (10.5 ounces) beef broth

Directions:

  1. Combine the brown sugar, paprika, black pepper, oregano, and seasoned salt in a small bowl and set aside.
  2. Rub the dry spice mixture over the pork pieces until well coated and refrigerate 4–24 hours.
  3. Heat the oil in a large, heavy skillet over medium high heat. Sear the meat on each side and add to a large slow cooker.
  4. Add the onion, garlic, carrot, mushrooms, hard cider, and beef broth to the slow cooker.
  5. Stir all of the ingredients and cook 4 hours on high or 8 hours on low.
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One Response

  1. This sounds delicious!

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