Pork Pot Roast with Cider & Apples from Real Life Recipes
This one-pot pork roast made with cider and apples is a real celebration of the West Country. Mustard adds a subtle warmth and honey lends a little sweetness. It’s a stress-free way of cooking that’s like a casserole, but with the meat in one piece.
Find the ingredients and recipe below or on page 160 of my Real Life Recipes cook book and let us know how you get on in the comments!
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Recipe
Ingredients (Serves 4-6):
1.8kg rolled pork shoulder joint, skin scored
2 tbsp olive oil
3 onions, finely sliced
4 garlic cloves, finely sliced
3 tbsp plain flour
400ml cider
400ml chicken stock
A small bunch of thyme (tied with string)
12 sage leaves 2 bay leaves
4 Granny Smiths (or other crisp, tart eating apples)
1 tbsp wholegrain mustard 1 tsp honey
Salt and freshly ground black pepper
Method:
1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Season the pork on all sides with salt and pepper, rubbing a little extra salt into the scored lines of the skin.
2. Heat the olive oil in a large non-stick casserole pan over a medium heat. Add the pork to the pan, skin side down, and colour well on all sides – the skin should be nicely crispy and browned. Lift the pork out onto a plate and set aside.
3. Add the onions to the pan and sauté for 2 minutes, then toss in the garlic and cook for another 2 minutes. Stir in the flour and cook, stirring, for another couple of minutes. Add half of the cider and chicken stock along with the herbs and stir well.
4. Bring the liquor to a gentle simmer and then return the pork to the pan. Put the lid on and place on the middle shelf of the oven to cook for 2 hours.
5. Just before the 2 hours’ cooking is up, peel, quarter and core the apples. Take the pan from the oven and remove the lid. Add the apples and mustard then stir in the remaining cider and stock. Return the uncovered pan to the oven and cook for another 30 minutes.
6. Remove the pan from the oven and transfer the pork to a warmed serving platter. Leave to rest for 10 minutes before carving. Stir the honey through the sauce then taste for seasoning and adjust as necessary.
7. Carve the meat into slices and break the crackling into pieces. Serve with some apple and cider sauce and sautéed tenderstem broccoli or other green veg.
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Cherry Sage Pot Roast In Instant Pot
Cherry Sage Pot Roast In Instant Pot
Holley made this Cherry Sage Pot Roast In Instant Pot for lunch one day. Instant Pot Cherry Sage Roast is super simple and easy. Dump-and-go!
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Slow Cooked Beef Pot Roast (from scratch/ oven roasted)
Beef Pot Roast (see notes)
This is a hearty dish that is as simple as it is delicious. Take some potatoes, carrots, onions, and beef and you’ll have something so good it’ll make you wanna slap whoever is fortunate enough to be near you! No mommas theaux. Never slap a momma. C’est bon! And May the Fourth be with you!
Notes:
For the beef, a chuck roast cut into chucks and fat trimmed is my favorite, but I used a rump roast here since it’s what I had at the time and it is just as delicious. I also add some garlic occasionally (roasted garlic is delicious) or even a couple tsp garlic powder.
You can always sub the wine for grape juice and it will taste great theaux much sweeter.
Denver’s All-Purpose Roasting Seasoning (all are dried)
2 tbsp rosemary
3 tbsp oregano (I love Mexican oregano)
3 tbsp basil (I like freeze dried)
2 1/2 tbsp thyme
1 tbsp marjoram
2tsp sage
#potroast #beef #cajun #cajunfood #louisiana #southern #cooking #cookingvideos #cookingathome #cookingvideo #southerncooking #cajuncooking #delicious #deliciousfood #louisianafood #louisianacooking #authenticcajun #beefroast #supper #slowcook #potato #carrot #celery #roast #oven #onion #wine #redwine
Do NOT use the INSTANT POT as a SLOW COOKER (Instant Pot vs. Crock Pot Roast)
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Pork Shoulder Pot Roast with Geoffrey Zakarian | The Kitchen | Food Network
Geoffrey's pork shoulder pot roast with winter vegetables is the definition of cozy comfort food.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pork Shoulder Pot Roast with Winter Vegetables
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 12 hr 30 min (includes salting and resting times)
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
Pork Shoulder:
Kosher salt
One 3- to 4-pound boneless pork shoulder
1/3 pound pancetta, cut into 1/4-inch-thick pieces
2 sprigs plus 6 leaves fresh sage
6 cloves garlic
2 carrots, peeled and cut into large dice
1 rutabaga, peeled and cut into large dice
1 turnip, peeled and cut into large dice
1 large yellow onion, quartered
2 tablespoons tomato paste
1 tablespoon miso paste
1 sprig fresh rosemary
Two 12-ounce bottles dark beer, such as stout
2 cups chicken stock
1 tablespoon sherry vinegar
Fresh mint, for garnish
Fresh cilantro, for garnish
Fried Parsley:
Neutral oil, for frying
1 cup fresh parsley leaves
Fried Onions:
Neutral oil, for frying
1/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 cup thinly sliced onion rings
Fried Capers:
1/2 cup drained capers
Neutral oil, for frying
Directions
For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
When ready to cook, preheat the oven to 300 degrees F.
In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.
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Pork Shoulder Pot Roast with Geoffrey Zakarian | The Kitchen | Food Network
Garlic Sage Pot Roast
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