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Apple Cider Braised Pork with Roasted Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2-pound boneless pork shoulder roast
  • 2 cups apple cider
  • 4 carrots, peeled and cut into 2-inch pieces
  • 2 parsnips, peeled and cut into 2-inch pieces
  • 1 large sweet potato, peeled and cut into chunks
  • 1 yellow onion, sliced
  • 3 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the carrots, parsnips, sweet potato, and onion to the bottom of the slow cooker. Spread them into an even layer.
  • Place the pork shoulder on top of the vegetables. Sprinkle the salt and pepper over the pork.
  • Scatter the minced garlic and thyme sprigs around the pork.
  • Pour the apple cider over everything, making sure it reaches the bottom of the pot.
  • Cover and cook on low for 8 hours. The pork should pull apart easily with a fork when done.
  • Remove the thyme sprigs before serving. Slice or shred the pork and serve it with the vegetables and some of the cooking liquid.

Notes

For thicker liquid at the end, remove the pork and vegetables, then simmer the juices on the stove for a few minutes. Leftovers reheat well in a covered pan with a splash of extra cider to keep the meat from drying. Skip the thyme if you only have dried rosemary on hand.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board