Ingredients:

  • 4 lbs Pork Shoulder (Boneless), trimmed of excess fat
  • 2 Tbsp Coarse Sea Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 1 tsp Dried Thyme
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 medium Large Yellow Onion, roughly chopped
  • 6 medium Carrots, peeled and roughly chopped
  • 5 lbs Waxy Potatoes (e.g., Yukon Gold), halved or quartered
  • 6 Garlic Cloves, smashed lightly
  • 3 Fresh Rosemary Sprigs
  • 5 cups Dry (Hard) Apple Cider
  • 5 cups Low Sodium Chicken Stock

Instructions:

  1. Preheat Oven: Set the oven to 325°F (160°C). Pat the pork joint thoroughly dry with paper towels (crucial for a proper crust). Rub the entire surface generously with the sea salt, pepper, and dried thyme.
  2. Sear the Pork: Heat the oil in the Dutch oven over high heat until shimmering. Carefully place the pork roast in the pot. Sear for 4–5 minutes per side until a deep, dark brown crust has formed on all surfaces. Remove the pork and set it aside on a plate.
  3. Sauté Aromatics: Reduce the heat to medium. Add the onions, carrots, and potatoes to the pot. Sauté for 5–7 minutes, scraping up any browned bits (fond) from the bottom of the pot, until the onions soften slightly. Add the smashed garlic cloves and cook for one minute until fragrant.
  4. Deglaze: Pour the dry apple cider into the pot. Bring to a simmer, scraping the bottom of the pot vigorously to incorporate all the caramelized bits into the liquid. Reduce the liquid volume slightly (about 2 minutes).
  5. Assemble the Pot: Pour the chicken stock over the vegetables. Nestle the seared pork roast back into the centre of the pot, ensuring it is resting on top of the vegetables. Place the rosemary sprigs around the roast.
  6. Roast: Cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven and roast for 3 to 3.5 hours, or until the internal temperature reaches 195–200°F (90–93°C). If desired, remove the lid for the final 15 minutes for extra browning.
  7. Rest the Meat: Carefully remove the pot from the oven. Transfer the pork roast to a carving board, cover loosely with foil, and let rest for a minimum of 20 minutes.
  8. Prepare the Gravy/Sauce: While the meat rests, taste the vegetables and pan juices. If the sauce is too thin, place the pot back on the stovetop and simmer briskly for 5–10 minutes to reduce it slightly.
  9. Carve and Serve: Slice the pork (or shred it, if preferred). Serve the slices immediately, surrounded by the cider-glazed vegetables, spooning the rich pan juices generously over the top.