Pork Braised in Cider

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.

Serve with mashed potatoes and roasted seasonal vegetables.

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