Pork Braised in Cider
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Slow roasted overnight, apples and pork are a classic, fall combination.
16 lb. (7.2 kg) Pork shoulder butt
1 large onion, diced
5 garlic cloves
2 granny smith apples, cored, peeled and diced
1 large carrot, peeled and shredded
3 bottles hard cider
Salt and Pepper to taste
Cut pork shoulders into 8-10 oz (226-283 grams) pieces and place in a large roasting pan.
Add remaining ingredients to the pan and marinade overnight.
To roast, bring to a boil, cover and place in a preheated Cook & Hold oven at 250 F (121 C) and cook for 2 hours, hold at 160 F (71 C) overnight.
Strain off cooking liquid and reduce to sauce consistency.
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Serve with mashed potatoes and roasted seasonal vegetables.