Cider Pork Roast
Cider Pork Roast
Ingredients
- 1 boneless pork roast, about 4 lbs (2 kg) (shoulder roast)
- 4 cloves garlic, peeled and quartered
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) butter
- 2 onions, coarsely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) honey
- 1 cup (250 ml) rosé cider
- 1 sprig fresh thyme
- 1 bay leaf
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 150 °C (300 °F).
- Make incisions all over the roast and insert the quartered garlic cloves.
- In a Dutch oven, heat the oil and butter and brown the roast on all sides. Season with salt and pepper. Remove from the pan and place in a plate.
- In the same pan, brown the onion and chopped garlic. Season with salt and pepper.
- Add the honey and caramelize. Deglaze with the cider. Add the thyme and bay leaf. Adjust the seasoning. Place the roast back in the pan and cover.
- Bake for about 3 hours or until the meat is fork-tender.
- Serve right out of the oven with Mashed Potatoes with Apples.
Cider Pork Roast