Lacey’s Apple Cider Pork Pot Roast

Ingredients you'll need

• 1 (5-pound) boneless pork shoulder or (6 pounds if bone in)

• 1 teaspoon kosher salt

• 1 teaspoon coarsely ground black pepper

• 4 tablespoons butter

• 1 tablespoon olive oil (to keep butter from burning)

• 2 yellow onions, cut into 2-inch wedges

• 2 cups apple cider

• 2 tart apples (I like Granny Smith), cored and cut into 2-inch cubes

• 2 sprigs fresh thyme or 1 teaspoon dried thyme

• 1 cup chicken broth

Step-by-Step Cooking Instructions

1. Preheat the oven to 325°F (165°C).

2. Season the pork with salt and pepper.

3. Heat the butter plus a tablespoon of olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.

4. Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.

5. Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup chicken broth and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.

6. Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.

Tip:

Enjoy with some cheesy grits or scalloped potatoes.