Apple Cider Sage Braised Pork
Apple cider, brandy and sage add deep savory flavor to a pork roast in this autumnal dish made with one of our signature braising sauces. It is equally easy to make in a slow cooker or a Dutch oven.
- 3- to 3 1/2-lb. (1.5- to 1.75-kg) boneless pork shoulder roast
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil
- 1 jar (24.5 oz./695 g) apple cider sage braising sauce
- 2 apples, cored and quartered
Season the pork with salt and pepper.
Slow-cooker method: In the stovetop-safe insert of a slow cooker or Dutch oven over medium-heat, warm the oil. Brown the pork on all sides, about 10 minutes total. Transfer the pork to a slow-cooker insert, if necessary, and add the braising sauce. Cover and cook on high until the meat is fork-tender, about 5 hours. About 30 minutes before the meat is done, add the apples to the slow cooker, re-cover and continue cooking until done.
Oven method: Preheat an oven to 350°F (180°C). In a Dutch oven over medium-high heat, warm the oil. Brown the pork on all sides, about 10 minutes total. Add the braising sauce and 1 cup (8 fl. oz./250 ml) water and bring to a simmer. Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to the oven and cook until the meat is fork-tender, about 4 hours, turning the roast halfway through the cooking time. About 30 minutes before the meat is done, add the apples to the pot, re-cover and continue cooking until done.
Transfer the pork to a carving board and let rest 10 minutes. Carve into slices and arrange on a platter. Skim the fat off the sauce and serve with the sauce and apples spooned on top of the pork. Serves 6 to 8.
Williams-Sonoma Test Kitchen