Cider-Braised Pork Roast
Pork and apples are a tried-and-true combination. But cooking them together revealed some core problems.
Why This Recipe Works
Pork and apples are a classic combination, so for this recipe, we pair a flavorful bone-in pork butt roast with apple cider. Boston butt is a good candidate for braising—its fat and connective tissue break down over the long cooking time, resulting in tender, silky meat. Rubbing the meat with a brown sugar–salt mixture and refrigerating it overnight seasons the meat and helps keep it juicy. Onions, garlic, bay leaf, cinnamon, and thyme are welcome additions that do not distract from the clean, sweet-tart taste of cider. Apple butter and apple cider vinegar add more apple-y punch, while a slurry of cornstarch and reserved cider thickens the braising liquid into a beautiful sauce. Apple wedges seared in flavorful pork fat unite the elements of this hearty roast.
© 2018 America's Test Kitchen. All rights reserved.