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
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.
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.
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
bumping for poster.
Thanks ladies, Both recipes sound great !!! Janie
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