Cider Braised Pork Roast
Ingredients:
1 3-4 pound pork shoulder roast
salt and black pepper
2 Tbsp flour
4 Tbsp salted butter
3 yellow onions, thinly sliced
2 cups apple cider
2 cups chicken broth
1 pound small to medium potatoes
1 teaspoon garlic powder
Directions:
Preheat the oven to 325°
Season the roast with salt and pepper, then rub with flour to coat. Heat a large oven-safe Dutch Oven over high heat. Add 1 tablespoon butter and the onions, cook for 5 minutes, until softened. Add a 1/2 cup apple cider, season with salt and pepper. Continue cooking for another 5 minutes, until the onions are very lightly golden. Add the roast to the pot along with the remaining apple cider and the chicken broth.
Arrange the potatoes around the roast. Cover and roast for 2 1/2 to 3 hours or until very tender.
Turn up the heat on the oven to 425°. Remove the potatoes, placing them on a baking sheet. Using the bottom of a drinking glass, smash each potato. Arrange 3 tablespoons of butter on top of the potatoes. Sprinkle each with garlic powder, salt and pepper. Roast until the potatoes are crispy, 20-25 minutes.
While potatoes are cooking, return the roast, uncovered, to the oven. Cook 20-30 minutes, until deeply caramelized on top. If needed add broth/wine to keep the onions covered.
Serve the roast topped with the saucy onions and the smashed potatoes on the side.
