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Cider-Braised Pork Roast

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.
Servings: 8
Author: America's Test Kitchen

Ingredients

  • 1 5- to 6-pound bone-in pork butt roast
  • ¼ packed cup brown sugar
  • kosher salt
  • black pepper
  • 3 tablespoons vegetable oil
  • 1 onion halved and sliced thin
  • 6 cloves garlic smashed and peeled
  • 2 cups apple cider
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 Braeburn apples cored and cut into 8 wedges each
  • ¼ cup apple butter
  • 1 tablespoon cornstarch
  • 1 tablespoon cider vinegar

Instructions

Cure the pork:

  • Using sharp knife, trim the fat cap on the roast to 1/4 inch.
  • Cut a 1-inch crosshatch pattern, 1/16 inch deep, in the fat cap.
  • Place the roast on a large sheet of plastic wrap.
  • Combine the sugar and 1/4 cup of kosher salt in a bowl and rub the mixture over the entire roast and into the slits.
  • Wrap the roast tightly in a double layer of plastic, place on a plate, and refrigerate for 18 to 24 hours.

Season the pork:

  • Adjust an oven rack to the middle position and heat the oven to 275 degrees.
  • Unwrap the roast and pat it dry with paper towels, brushing away any excess salt mixture from the surface.
  • Season the roast with pepper.

Braise the pork:

  • Heat oil in a Dutch oven over medium-high heat until just smoking.
  • Sear the roast until well browned on all sides, about 3 minutes per side.
  • Turn the roast fat side up.
  • Scatter the onion and garlic around the roast and cook until fragrant and beginning to brown, about 2 minutes.
  • Add 1 3/4 cups of cider, the thyme sprigs, bay leaves, and cinnamon stick and bring to a simmer.
  • Cover, transfer to the oven, and braise until a fork slips easily in and out of the meat and the meat registers 190 degrees, 2 1/4 to 2 3/4 hours.

Strain the braising liquid:

  • Transfer the roast to a carving board, tent with aluminum foil, and let rest for 30 minutes.
  • Strain the braising liquid through a fine-mesh strainer into a fat separator; discard solids and let the liquid settle for at least 5 minutes.

Prepare the apples:

  • About 10 minutes before the roast is done resting, wipe out the pot with paper towels.
  • Spoon 1 1/2 tablespoons of clear, separated fat from the top of the fat separator into the now-empty pot and heat over medium-high heat until shimmering.
  • Season the apples with salt and pepper.
  • Space the apples evenly in the pot, cut side down, and cook until well browned on both cut sides, about 3 minutes per side.
  • Transfer to a platter and tent with foil.

Prepare the sauce:

  • Wipe out the pot with paper towels.
  • Return 2 cups of the defatted braising liquid to the now-empty pot and bring to a boil over high heat.
  • Whisk in the apple butter until incorporated.
  • Whisk the cornstarch and remaining 1/4 cup of cider together in a bowl and add to the pot.
  • Return to a boil and cook until thickened, about 1 minute.
  • Off heat, add the vinegar and season with salt and pepper to taste.
  • Cover the sauce and keep warm.

Finish and serve:

  • To carve the roast, cut around the inverted T-shaped bone until it can be pulled free from the roast (use a clean dish towel to grasp the bone if necessary).
  • Slice the pork and transfer to the serving platter with the apples.
  • Pour 1 cup of sauce over the pork and apples.
  • Serve, passing the remaining sauce at the table.

Notes

  • Pork butt roast is often labeled Boston butt in the supermarket.
  • Plan ahead: This roast needs to cure for 18 to 24 hours before cooking.
  • If you can’t find Braeburn apples, substitute Jonagold.