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cracker barrel Cider-Braised Roast Pork

Last post Mar 30, 2012 12:06 PM by Appy_Girl . 4 replies.


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  • cracker barrel Cider-Braised Roast Pork

    Went to cracker barrel had cider braised roast pork it was so good we went 2x that week. I had looked for the recipe and had not found any that was like it, and they dont make it any more. I do ask. please if anyone has this recipe please send it to me. Thank you for your time CW

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  • Re: cracker barrel Cider-Braised Roast Pork
    CIDER BRAISED PORK
    LOIN
    Printed from COOKS.COM

    Read more about it at
    www.cooks.com/rec/view/0,191,156181-245206,00.html
    Content Copyright ©
    2012 Cooks.com - All rights reserved.

    2 tsp. salt
    1 tsp. freshly
    ground pepper
    1 tsp. sage
    1 tsp. thyme
    3 lb. rib end boneless pork
    loin, rolled and tied
    2 tbsp. vegetable oil
    2 c. chopped onion
    4 lg.
    garlic cloves
    1/2 c. apple cider
    In a small bowl, combine the salt, pepper, sage and
    thyme and on a large piece of waxed paper rub the mixture on the pork, coating
    the pork well. Wrap the pork in the waxed paper and chill it for at least 2
    hours or overnight. Pat the pork dry with paper towels when ready to resume.

    In a heavy casserole, heat oil over moderately high heat until hot but not
    smoking and brown the pork. Remove the pork to a plate and pour off all but 2
    tablespoons of the fat.

    In this, saute the onion and garlic over a moderate heat, stirring, for 1
    minute. Return the pork to the casserole, add the cider and bring the liquid to
    a boil. Braise the pork, covered, in a preheated 325 degree oven for 50-60
    minutes or until a meat thermometer registers 155 degrees for a juicy, barely
    pink meat.

    Transfer the pork to a heated platter, discard string and let stand 10
    minutes. Degrease pan juices and puree juices along with solids remaining in
    casserole in food processor.







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  • Re: cracker barrel Cider-Braised Roast Pork

    Nice to meet you.

    Sorry I could`nt find anything about C B`s recipe and you`ve probably seen the one I`m posting.

    Good luck.

     Rosie

     

    Cider Braised Pork Shoulder

    1 (5-pound) boneless pork shoulder roast, trimmed

    Salt and pepper

    2 tablespoons extra-virgin olive oil

    1 onion, sliced

    3 ribs celery, cut into 2-inch pieces

    1 cup apple cider

    6 ounces dried apples

    ½ cup golden raisins

    1 tablespoon ground sage

    Season the pork with salt and pepper. In a large, heavy skillet heat the olive oil over medium heat. Add the pork roast and cook, turning, until browned, about 15 minutes.

    Grease the inside of a large slow cooker. Add the onion and celery. Arrange the pork on top and pour in the cider. Scatter the apples and raisins over the pork and sprinkle the sage on top. Cover and cook on low heat until tender, about 5 hours.

    Transfer the pork to a cutting board and let cool for a few minutes as you skim the fat from the gravy. Slice pork into thick pieces and serve with the gravy, fruit and vegetables.

    Serves 4 to 6.

    Source: Everyday With

    Rachael Ray

     

     

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  • Re: cracker barrel Cider-Braised Roast Pork

    bumping for poster.

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  • Re: cracker barrel Cider-Braised Roast Pork

    Thanks  ladies, Both recipes sound great !!!  Janie

    Welcome to the Recipe Board. Hope to see you again soon ~  Janie

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     Taste of Home member since 2004. Taste of Home field Editor since 2009*

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