This is knock-your-socks-off delicious! I didn't have Calvados, so I substituted regular brandy with a couple of tablespoons of frozen apple juice concentrate, but otherwise, followed the recipe. Husband started raving after the first bite. Made it in the oven since I had the day off. Served with mashed potatoes and steamed sugar snap peas. I can't overstate how delicious this is! Husband says I shouldn't wait 6 months to make this again, so I'll make it again soon.
Cider Pork Roast with Apple-Thyme Gravy
Pork shoulder roast needs long, slow heat to get tender, and this one, topped with a rich apple gravy, is especially succulent. The dish is delicious with cheesy mashed potatoes and a big green salad.
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7 Hours, 30 Minutes
- Calories: 442
- Calories from fat: 36%
- Protein: 37g
- Fat: 18g
- Saturated fat: 7.2g
- Carbohydrate: 17g
- Fiber: 2.2g
- Sodium: 445mg
- Cholesterol: 131mg
- 1 boneless pork shoulder roast (about 3 1/2 lbs.), tied (ask a butcher to do this)
- 1 1/2 teaspoons kosher salt, divided
- 2 tablespoons olive oil
- 1 1/2 cups apple cider
- 1/3 cup Calvados or other apple brandy
- 1 tablespoon plus 1 tsp. finely chopped fresh thyme leaves, divided, plus sprigs for garnish
- 1 teaspoon pepper
- 4 Gala apples, peeled, cored, and sliced; divided
- 3 tablespoons butter, divided
- 1 tablespoon flour
- 1. Sprinkle pork with 1/2 tsp. salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt. slow-cooker. Add remaining 1 tsp. salt, the cider, Calvados, 1 tbsp. thyme, the pepper, and 1 sliced apple. Cover and cook until meat is very tender, about 4 hours on high or 7 hours on low.
- 2. Meanwhile, about 20 minutes before pork is done, heat 2 tbsp. butter in a large frying pan over medium heat. Add remaining 3 apples and cook, stirring frequently, until tender and light golden, about 10 minutes. Transfer to a bowl; tent with foil.
- 3. Transfer roast from slow-cooker to a platter and tent with foil. Strain slow-cooker juices and skim fat; set aside. Melt remaining 1 tbsp. butter in frying pan. Add flour; cook, whisking often, until golden and bubbling. Slowly whisk in juices and 1 tsp. thyme; cook until slightly thickened, 6 to 8 minutes. Transfer to a gravy boat.
- 4. Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs and serve more gravy on the side.
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