Juicy Apple Cider Pork Roast
Tender and flavorful pork roast with apple cider glaze, perfect for fall or holiday dinners.
Equipment
- Roasting pan
- Skillet
- Meat thermometer
- Mixing bowls
Ingredients
Pork Roast
- 1 4–5 lb bone-in pork shoulder or pork loin
- 2 tbsp olive oil
- 3 tsp salt
- 1.5 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 cup apple cider
- 0.5 cup chicken broth
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 apples, sliced
- 1 large onion, quartered
- 3 carrots, cut into chunks
- 2 tbsp cornstarch optional for gravy
- 2 tbsp cold water optional for gravy
Instructions
- Preheat oven to 325°F (165°C). Line a roasting pan with foil.
- Pat pork dry, rub with olive oil, season with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Sear pork in skillet over medium-high heat 2–3 minutes per side until golden brown.
- Arrange vegetables and apples in roasting pan. Place pork on top.
- Mix apple cider, chicken broth, Dijon mustard, and brown sugar. Pour over roast. Add rosemary and thyme.
- Roast for 2.5–3 hours, basting occasionally. Internal temperature should reach 145°F (63°C).
- Remove pork and cover with foil. Rest 15–20 minutes.
- Optional: Strain pan juices, thicken with cornstarch slurry for gravy.
- Slice pork against the grain and serve with roasted apples, vegetables, and gravy.
Notes
For best flavor, use fresh, unfiltered apple cider.