Pork Roast in Apple Cider
This is a great pork roast recipe that we really enjoy! I've been making this one off and on throughout the years since we were first married. My very first "real" cookbook was a Better Homes & Garden book and I found this recipe in there. I learned early on the crock pot was my very good friend and I still get great use out of it!
I never have bothered to brown the meat, I just put the veggies and meat in the crock pot and pour the liquid over then cook on low for 9 hours or so. I don't usually make the gravy either; it is good but the meat and veggies are great all by themselves with a little cooking liquid over the top.
Pot Roast in Cider (Better Homes & Gardens)
1 ½ - 2 lbs boneless pork shoulder roast
2 TBS cooking oil
1 ¼ cups apple cider or apple juice
2 tsp instant beef bouillon granules
¼ tsp dry mustard
¼ tsp black pepper
2 medium potatoes, peeled and quartered
2 large carrots, cut into 2-inch pieces
2 medium cooking apples, cored and cut into wedges
1 medium onion, cut into wedges
1/3 cup cold water
¼ cup all-purpose flour
- Trim fat from meat. Brown meat on all sides in hot oil (if desired). Place potatoes, carrots, and onion in the cooker. Add meat. Stir together juice, bouillon, dry mustard, and pepper. Pour over meat and vegetables. Cover and cook on low for 9-11 hours or until nearly tender. Increase heat to high. Add apple wedges. Cook, covered, for 30-45 minutes or until apples are tender. Transfer meat, vegetables, and apple to a serving platter. Keep warm.
- For gravy, measure juices; skim fat. Add water, if necessary, to equal 1 ½ cup liquid. Pour liquid into pot on the stove. Stir together 1/3 cup cold water and 1/4 cup flour. Stir into juices. Cook and stir over medium heat ‘til thickened and bubbly. Cook and stir 1 minute more.