Friday, March 20, 2009

Cider Pork Roast

This is so tasty. I got Justin to make it for dinner the other day since he had the day off and had time to devote to cooking. I got this Eastern European recipe from my mom. Who knows where she got it from.


I forgot to take the picture before slicing it up when the roast was whole and so tender it was falling apart. It was a beautiful sight.

The combination of pork and apples really compliment each other. This is nice and sweet without being overpowering. We used Granny Smith apples. I didn't want to use some of the softer-fleshed varieties because they basically disintegrate in the pot.

Ingredients:
1 pork shoulder or sirloin roast, about 2 lbs
2 tablespoons oil
5 cups apple juice or cider
3 tablespoons beef bouillon
1 teaspoon dry mustard
1 teaspoon black pepper
3 large potatoes, peeled and cut in chunks
3 carrots, peeled and cut in 2-inch chunks
2 cooking apples, peeled, cored and sliced into wedges
1 medium onion, sliced into wedges
cornstarch

Method:
1. Brown the roast in hot oil in a 4 or 6 quart pot. It doesn't need cooked all the way, just to make the outside browned. Drain off the fat.
2. Add juice, bouillon, mustard, and pepper to the pot. Bring to a boil, cover, and reduce heat to a simmer. Cook 1 hour.
3. Add potatoes, apples, onion, and carrots. Simmer until veggies are tender, about 45 minutes to an hour.
4. Remove meat and slice. Place with the veggies in a serving dish.
5. Use about 2 tablespoons cornstarch dissovled in about 2 tablespoons water to thicken the liquid in the pot. (You may discard some of the liquid because it will make a lot of sauce.) Mix liquid and cornstarch well with a whisk and bring to a boil. When thickened, pour over meat and veggies.

This made 4 servings.