Ingredients
- 1 pork roast (shoulder or loin)
- 2 cups apple cider (fresh, unfiltered)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 8 oz cremini or button mushrooms, sliced
- 2 cups vegetable or chicken broth
- Salt, to taste
- Pepper, to taste
- 1/4 teaspoon ground cinnamon
- Olive oil, for searing
Instructions
- Preheat your oven to 325°F (165°C) and position a rack in the center.
- Season the pork roast generously with salt and pepper. Heat a wide skillet over medium-high heat and add a splash of olive oil. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
- In the same skillet, add diced onions and minced garlic, cooking until just softened and fragrant.
- Transfer the seared pork to a roasting pan. Pour the apple cider and broth into the pan, surrounding the pork. Sprinkle with fresh herbs and sautéed mushrooms on top.
- Cover the roasting pan with foil and cook in the oven for approximately 2.5 to 3 hours, or until the meat is fork-tender. Uncover the last 30 minutes to allow the glaze to caramelize.
- Remove the roast from the oven and let it rest for about 15-20 minutes before slicing.
- Serve the roast with hearty sides and drizzle with the pan sauce.
Notes
For best flavor, choose well-marbled cuts of pork. Don’t skip the resting period after cooking to keep the meat moist.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: None