Cider Pork Roast with Apple-Thyme Gravy

Name: Cider Pork Roast with Apple-Thyme Gravy
Total time: 7 h 30 min
Yield: Serves 6 to 8
Ingredients: 1 boneless pork shoulder roast (about 3 1/2 lbs.), tied (ask a butcher to do this); 1 ½ teaspoons kosher salt, divided; 2 tablespoons olive oil; 1 ½ cups apple cider; ⅓ 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

12 Ratings
7 Reviews

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.

By Stephanie Spencer

This Story Originally Appeared On sunset.com

Gallery

Credit: Yunhee Kim; Styling: Emma Star Jensen

Recipe Summary

total:

7 hrs 30 mins

Yield:

Serves 6 to 8

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 4
Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs and serve more gravy on the side.

Nutrition Facts

Per Serving:

442 calories; calories from fat 36%; protein 37g; fat 18g; saturated fat 7.2g; carbohydrates 17g; fiber 2.2g; sodium 445mg; cholesterol 131mg.

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nicolerenee21

12/02/2015

This dish has so much flavor! I made it for a dinner party and it was an absolute hit. The gravy was my favorite part. I highly recommend serving with mashed potatoes just to be able to use more gravy! I would only caution that you make sure you have a well-marbled piece of meat or that the fat is relatively well-trimmed. Mine was more fatty than I would like (though it still tasted delicious).

Onecentinvegas

01/20/2014

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.

jstwil

01/03/2013

Relatively easy and quite tasty. Served with roasted brussels sprouts and mashed potatoes. The gravy was outstanding and made the dish.

LewesCook

12/24/2012

Truly delicious, worthy of a dinner party with good friends. Only change was that I used regular brandy, as we were out of Calvados. Served with a baked turnip/potato gratin and green salad.

KReynolds

12/08/2012

Completely enjoyed this recipe - easy to make and wonderful to eat! We served it over rice and it was fantastic! Paired ninely with a Beaujolais Nouveau.

adkimmerly

12/02/2012

Seriously delicious. Followed the recipe pretty closely except for a light sprinkling of a Kansas City BBQ rub and a salt-free herb mix on the pork before browning. The fresh thyme is fantastic in this recipe, I definitely don't think dried would add as much flavor. I also skimmed nearly all of the fat off of the juices before making the gravy as well, and it turned out perfect. Paired with a nice pinot noir – mmm!

mschmidt

12/02/2012

Great! Served it with couscous. A side of sauteed mushrooms added some earthiness.

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