Ingredients
3-4 pound Pork Shoulder Roast
2 Tablespoons of Avocado Oil
2 teaspoons of Salt
1 teaspoon of Pepper
2 Fuji or Gala Apples
3 Shallots
2 Bay Leaves
1 bunch of Fresh Thyme
6-8 Fresh Sage Leaves
4 cups of Unfiltered Apple Cider (plus more if needed)
Instructions
- Place a rack in the center of your oven and turn on your oven to 325 degrees and heat a Dutch Oven on medium high heat (if you are looking for Slow Cooker instructions, see the “Notes” section below). While everything heats up, pat the roast dry with paper towels and season all over with the 2 teaspoons of salt and 1 teaspoon of pepper.
- Add the 2 Tablespoons of oil and the roast to the pot and brown on all sides, at least 5 minutes per side to get a nice golden brown color.
- While the roast browns cut the 2 apples into wedges and peel and slice the 3 shallots.
- Once the roast is browned, remove it from the pot to a plate and set aside.
- Put the sliced apples and shallots in the pot. Let the shallots and apples cook for about 5 minutes, until lightly browned. be sure to scrape up any brown bits in the bottom of the pot.
- Add the bunch of thyme, 2 bay leaves, and the 6-8 sage leaves to the pot.
- Pour the 4 cups of apple cider into the pot and bring to a simmer. Let it cook for about 5 minutes or so to reduce it down a little.
- Add the roast to the pot, nestling it down into the pot around the apples. The cider should come halfway up the roast. If it doesn’t and it won’t go down into the Dutch oven any further, add a little more cider if needed.
- Turn off the burner and cover the pot.
- Place in the oven and cook for 2 1/2 to 3 hours. Remove the roast from the pot and shred the meat in large chunks. Serve and enjoy!
Notes
Slow Cooker Instructions
If you want to make this pork roast in your slow cooker, it is really easy!
Follow the recipe above through Step 7. Instead of a Dutch Oven, you can use a large deep sided skillet.
After completing Step 7, pour the apples and shallots and the cider from the Dutch Oven (or skillet) into the slow cooker.
Add the browned pork roast, pushing it down into the cider, apples, and shallots. Add a little more cider if needed so that it comes halfway up the roast.
Cook on low for 8 hours.
Shred the meat into big chunks and serve!
- Prep Time: 10 minutes
- Cook Time: 3 Hours
- Category: Main Dishes and Sandwiches
- Cuisine: American
Nutrition
- Serving Size: 8 ounces
- Calories: 444
- Sugar: 5.5 g
- Sodium: 697.3 mg
- Fat: 19.7 g
- Carbohydrates: 8.7 g
- Protein: 50.3 g
- Cholesterol: 159.9 mg