apple cider pork roast

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Step 1

Prep and season: Take the roast out of the fridge 30 minutes before cooking. Pat it completely dry with paper towels. Mix the salt, pepper, garlic powder, and paprika together, then rub it generously over all sides of the meat.

Step 2

Sear the meat: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork for 4 to 5 minutes per side until a deep golden-brown crust forms. Remove the roast and set it aside on a plate.

Step 3

Build the braising base: Turn the heat down to medium. Add the sliced onion and smashed garlic to the pot, cooking for 3 to 4 minutes until softened. Pour in the wine (or broth) to deglaze the pan, scraping up all the flavorful browned bits from the bottom.

Step 4

Combine and simmer: Stir in the remaining broth and Dijon mustard. Return the pork roast and any resting juices back to the pot. Nestle the herb sprigs around the meat. The liquid should come about halfway up the side of the roast.

Step 5

Oven: Cover with a tight-fitting lid and bake at 325°F (160°C) for 3 to 3.5 hours, turning the meat over once halfway through.

Step 6

Rest and serve: The roast is done when it is completely fork-tender (internal temperature around 195°F–205°F for shredding). Transfer it to a cutting board, tent it with foil, and let it rest for 15 minutes before slicing or shredding.