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Slow Roasted Pork and Cider Jus

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Serves 8-10

3-4 lb – pork butt
2 c – chicken broth, low sodium
2 c – apple cider
1 c – chicken broth, low sodium
¾ cchopped onion
2 ea – thyme sprigs, cinnamon sticks, bay leaves
2 t – apple cider vinegar
2 T – unsalted butter, cut in ½’’ cubes

Pork Roast

  1. Put pork &  broth in 9×13 glass casserole, cover with foil
  2. Roast 2 hrs @ 300°, then remove foil & raise temp to 375°
  3. Cook until liquid mostly gone, 45 min
  4. Continue roasting, turn meat every 10 min, until browned, 30 min 
  5. Remove & break into large pieces  

Cider Jus

  1. Mix all jus ingredients, except butter, in medium saucepan
  2. Boil until mixture reduces to 1 c, 30 minutes
  3. Strain & discard solids, whisk in butter a few pieces at a time
  4. Season with s&p 

Serve with pureed butternut squash & maple roasted brussels sprouts

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