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Pork Shoulder Roast With Cider

American.Kitchen's picture
  Vegetable oil 30 Milliliter (2 Tablespoon)
  Pork shoulder 5 Pound, fat trimmed and tied (2.3 Kilogram)
  Onions 2 , thinly sliced
  Apples 2 , cored and in wedges
  Apple cider 500 Milliliter (2 Cups)
  Chicken stock 250 Milliliter, heated (1 Cup)
  Thyme 1⁄4 Teaspoon (1 Milliliter)
  Basil 1⁄2 Teaspoon (2 Milliliter)
  Sultana raisins 125 Milliliter (1/2 Cup)
  Cornstarch 1 Tablespoon (15 Milliliter)
  Cold water 30 Milliliter (2 Tablespoon)
  Salt To Taste
  Pepper To Taste

Preheat oven to 300°F (150°C).
Heat oil in ovenproof casserole.
Sear meat 8 minutes on all sides over medium heat.
Remove and season well; set aside.
Add onions and apple to casserole; cook 5 to 6 minutes.
Add cider and bring to boil; cook 2 minutes.
Add chicken stock, mix well and replace meat in sauce.
Add seasonings and bring to boil with cover.
Finish cooking meat 2 to 2 1/2 hours in oven with cover.
When done, transfer meat to serving platter.
Place casserole over medium heat; bring liquid to boil and skim.
Stir in raisins.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Correct seasoning.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5542 Calories from Fat 2833

% Daily Value*

Total Fat 315 g484.3%

Saturated Fat 103.7 g518.6%

Trans Fat 2.6 g

Cholesterol 1413.8 mg471.3%

Sodium 2191.1 mg91.3%

Total Carbohydrates 255 g84.9%

Dietary Fiber 17.2 g69%

Sugars 179.9 g

Protein 410 g819.3%

Vitamin A 11% Vitamin C 68.4%

Calcium 52.9% Iron 172.5%

*Based on a 2000 Calorie diet

Pork Shoulder Roast With Cider Recipe