🍎 Apple Cider Pork Roast with Butter Tart Mustard
- snickelfritzkitche
- Feb 18
- 2 min read
Slow-braised in fresh apple cider and finished with SNickelFritz Kitchens Butter Tart Mustard, this tender pork roast is rich, savoury, and gently sweet — the perfect cool-weather comfort meal.
Prep Time: 20 minutes
Cook Time: 2½–3 hours
Total Time: Approximately 3 hours 15 minutes
Servings: 6–8 servings
Ingredients
2.5–3 lb pork shoulder or pork loin roast
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
2 Honeycrisp apples, sliced
1 large onion, sliced
3 shallots, halved
4 garlic cloves, smashed
1½ cups apple cider
2 tbsp SNickelFritz Kitchens Butter Tart Mustard
2 sprigs fresh rosemary
4–5 sprigs fresh thyme
Instructions
Preheat oven to 325°F (163°C).
Season the pork generously on all sides with salt and freshly ground black pepper.
Sear the roast in a large Dutch oven, heat olive oil over medium-high heat. Sear the pork on all sides until deeply golden brown, about 3–4 minutes per side. Remove from the pot and set aside.
Build the base: Add the sliced apples, onion, shallots, and smashed garlic to the pot. Sauté for 2–3 minutes, just until lightly softened and fragrant.
Return the pork to the Dutch oven, nestling it among the apples and onions.
Prepare the cider sauce in a small bowl, whisk together the apple cider and Butter Tart Mustard until smooth. Pour evenly over the pork and vegetables.
Add herbs: Lay the rosemary and thyme sprigs over the roast.
Roast: Cover and transfer to the oven. Roast for 2½–3 hours, basting once or twice during cooking, until the pork is fork-tender and easily pulls apart.
Rest and serve: Allow the roast to rest for 10–15 minutes before slicing or shredding. Spoon the cider pan juices and softened apples over the top before serving.
Serving Suggestions
Serve alongside roasted Brussels sprouts, creamy mashed potatoes, or pile onto a toasted bun for a hearty sandwich.
This roast is even better the next day, making it perfect for gatherings or weekend meal prep.
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