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Apple Cider Braised Pork Roast

Apple Cider Braised Pork Roast

October is National Pork Month and this simple and delicious braised pork is the perfect dish to help you celebrate.

  • Prep Time: 20 minutes
  • Total Time: 3 1/2 hours
  • Yield: 6 to 8 servings


  • 3 to 31/2 pound boneless, pork shoulder roast
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 3 cups thinly sliced yellow onions
  • 2 garlic cloves smashed
  • 2 cups fresh apple cider, preferably unfiltered
  • 1 cup hard apple cider such as Crispin or Lambic
  • 2 teaspoons fresh thyme leaves
  • Celery Root Mashed Potatoes


  • Preheat the oven to 300º F.

    Season the roast with the salt, pepper, ginger, cinnamon and cayenne pepper. In a large Dutch-oven, over medium heat, add the oil and when hot sear the roast on all sides, about 10 minutes. The roast should be nicely browned.

    Transfer the roast to a platter and the onions to the pan and cook, stirring, until they just begin to wilt, about 5 minutes. Add the garlic and cook 1 minute longer. Add the fresh and hard cider and the thyme and bring to a brisk simmer. Transfer the pork back to the pan, along with any juices. Cover with a lid and transfer to the oven.

    Cook for 2 1/2 to 3 hours or until the pork is very tender. Transfer the roast to a platter.

  • Reduce the braising liquid over medium heat, constantly stirring, until there is just 2 cups of liquid.

    Cut the pork into large cubes and serve over the Celery Root Mashed Potatoes.

Recipe Details