Crock Pot Apple Cider Pork Roast
Category: Main Dishes posted by: kyates17
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Ingredients:
- 4 lb. pork, shoulder roast, boneless
- salt to taste
- freshly ground black pepper to taste
- 1 T. vegetable oil
- 2 shallots, sliced
- 1 celery, rib, chopped
- 1/2 c. apple cider vinegar
- 2 1/2 c. apple cider
- 4 cloves garlic, peeled
- 1 bay leaf
- 1 1/2 tsp. Dijon mustard
- 1 pinch cayenne pepper, or more for your taste
- 2 T. butter, cold, cut into small pieces
- 1 T. herbs, chopped fresh, Italian parsley, sage, or thyme
Directions:
- Season pork roast with salt and black pepper.
- Heat oil in a large skillet over high heat. Searing pork on all sides in the hot oil until browned, about 3 minutes per side.
- Transfer roast to the crock pot.
- Reduce heat to medium heat for the skillet.
- Cook and stir shallots and celery in the skillet until they begin to soften, about 4 minutes.
- Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes longer.
- Place the shallot mixture over pork roast in the crock pot. Adding apple cider, garlic cloves, and bay leaf.
- Cover. Cook on Low, until roast is fork-tender but not falling apart, about 6 hours. Turning the pork roast every 1 to 2 hours.
- Transfer the pork roast to a plate and cover loosely with foil.
- Pour remaining liquid from the crock pot through a fine mesh strainer into a large saucepan; place over high heat.
- Discard bay leaf and other solids.
- Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
- Remove mixture from heat and stir in Dijon mustard and cayenne pepper.
- Whisk slowly the cold butter into above mixture until incorporated.
- Sprinkle in fresh herbs and season with salt and black pepper to taste.
SERVING: Slice pork into 1/4 inch thick slices and serve with sauce poured over the top.
About this Recipe:
Source: http://getcrocked.com/2013/01/27/crock-pot-apple-cider-pork-roast/