I have made it several times and every time, my family loves it. This is a different way of cooking a pork roast. Thank you so much for making it simple.
My husband and mom saw this on tv. My husband looked up the video and had me watch right then. It was amazing! Thanks for another great recipe. Mom and husband were very pleased 😅
Made this recipe several times, usually for Christmas dinner. Versatile and I love that so many of the ingredients are pantry staples. Only change I typically make is to thicken with a flour roux made with the pork fat, rather than with apple butter, only because our grocery store doesn’t carry it!
Ladies this Braised Pork in Cider, goes down a storm in this house. You even inspired me to make my own Apple Butter. To this day I have never eaten braised anything or will ever; Except this. Amazed
I've made this several times, and it's wonderful. I say this as someone who doesn't really care for pork, and also doesn't especially like sweet+savory flavor combinations. I do like to save the cooked onions though and sprinkle them on top of the meat when serving.
I love the look of that pork roast and sure have to cook it for myself and see how it turns out. You all know that you can cook anything and have stolen the hearts of your viewers and they are loving your food so much.
The first time I made this I was at work and I was working with adults with disabilities. I asked him if I could try a new recipe out and they agreed and they loved it. I just made it again and I tried making it in the Insta pot I used the Sears setting to brown the pork roast and it turned out great. I had to substitute pink lady apples for the braeburns because even though I live in one of the larger apple growing states it’s really hard to get good braeburn apples here. I’d like to upload a picture to show you how proud I am of it but I’m not that tech savvy.
I made this recipe for my family and they loved it. I used a pork loin instead and it did make a difference . It was a little dry. The sauce helped a lot with the dryness. I put a tablespoon of sugar in the sauce and less cider vinegar. I’d definitely make it again.
That pork loin would definitely need a lot less time in the oven, and you’d be shooting for an internal temperature of something closer to 145 or 150 so it stays tender and slightly pink. Loin is substantially leaner than shoulder as well, so you would need to supplement the loin roast with a lot more additional fat.
Just made this and sadly I wish I could say I loved it. I've been cooking Boston Butt for decades and prefer it stuffed with garlic and salt and pepper in a hot oven until it falls off the bone. Guess I'm a purist when it comes to pork roast. I do think the sauce was delicious and will make again. I love apples, pork and onion together and was really looking forward to this. Maybe I'll try again and tweak it.
ATK cooks pork so often that when I see a new episode with it I think "oh God, pork again?" Then it looks so good that I end up wanting to make it, or at least eat it, immediately.
I’ve done something similar for a few years...I don’t use that much apple cider, I cook on TOP the stove, add onion, garlic, potatoes & carrots, pour water & apple cider together over the top, put the lid on & just let it cook on top the stove. If it needs more liquid, I just add more cider. Thinking of trying hard cider one of these days 😉
Going to try this. I think I’ll taste the onions before tossing to see if they still have flavor, and if so I’ll blend them into the sauce or top the apples with them.
Wow, butcher's terminology is really confusing. After a bit of a deep dive, I realize that none of my local groceries (one neighborhood of Brooklyn, NY) carry this cut -- ever! The cut used here should not be confused with the Center Cut Pork Loin Roast/Pork Loin Roast/Center Rib Pork Roast, much less the Pork Tenderloin. These are all names for very lean cuts that would be hammered by braising. It's also not the Bone-In Picnic Shoulder so ubiquitous around here (really cheap, but damn big), which comes from the lower shoulder, typically used in pulled pork dishes. This cut, the Boston Butt, or Pork Butt Roast comes from the upper shoulder above the shoulder blade just behind the neck. Looks like they're available to me from Amazon fresh for about 5 times the price of Picnic Shoulder (Nov 2021). As for the dish, I have been looking for pork braise recipes, and this looks really good (and curiously not so different from chef Thomas Keller's Pork Shoulder à la Matignon (available online; a matignon is a French term for a bed of combined vegetables that meat/fish/poultry is cooked in). I'm planning to try them both, and see which I prefer.
I don’t know. Mine took longer than 2.5 hours to cook. I made way longer. The onions couldn’t caramelize because liquid kept collecting at the bottom. I don’t usually have a problem following these recipes but this one was a FAIL for me. I have not eaten yet so I can’t say whether it will be worth another try yet or not. We were going to eat at 7/7:30 now it will be more like 9/9:30. Not a happy camper. Not sure I can blame me or the recipe.
I'm a very new cook, so if anybody can please let me know if I cook this the day before I need it, how do I reheat it to serve? Thanks everybody, Happy Holidays!
Sauerkraut and buttered noodles. Cider sauce is kinda meh with potatoes. You can use cornmeal mush instead of the noodles as well. Bring four cups of water to a boil, stir in slowly one cup of cornmeal and a teaspoon salt. Once it starts to thicken cook on low 5-10 minutes. Mix in some cheddar cheese and a knob of butter at the end.
The extra fat from the roast also makes a great substitute for the bacon fat in hot bacon dressing for a wilted green salad. The cinnamon adds something really special to the bitter greens.
That sauce seems pretty sweet. If so, I might forego a starch side (except bread and butter) and maybe go with some nicely browned pan roasted Brussels sprouts or broccoli rabe-something with some green bitterness.
I made this and it turned out really great; however, my family thought it was “interesting” because of the “apple-y” gravy. They are just used to the regular brown gravy.
To anyone who made this recipe: did any of you discover that it didn't taste as good as Bridget and Julia made it seem? It could be that I'm just not a pork roast fan. 🤷🏼♀️
They are using unfiltered apple juice but it works just as well with a bottle of hard cider. You want a sweeter American style cider not a dry one. Americans hate scrumpy cider.
"ACTUAL apple cider"? Hmph! Brits just cannot accept that we sometimes use different names for things. I just watched a video about making fluffy biscuits and all the British commenters kept insisting they are not biscuits but scones🙄
If you cannot get non alcoholic US style cider, I think you could use unsweetened apple juice. IMO, I don't think it would be worth the search to try to find the US type cider.
Everyone always says the onions, and other veggies used in recipes like this have given up all their flavor. They've obviously never tasted the onions or other veg.
No, they were wiping out any gunky bits. The brown bits that are still in the pot are the fond; there was still most of it left after they wiped out the pot.
@Mike's Big Mouth The pressure makes it easy to cook up food in no time, especially for working mothers and others that work. I never used a pressure cooker before, I started to use one last January, and I´m so glad I did. I love, love my pressure cooker so much. So don´t knock it until you tried it. I am going to make this recipe for Orthodox Easter in my Crock Pot Pressure Cooker.
@Mike's Big Mouth I chose the Crock Pot Express because it was only 55.00 and because it is a brand name. My Crock Pot stopped working in January of this year, I called the manufacturer and told them what happened they sent me a shipping label and I shipped the Crock Pot back. It didn't even take a week for them to send me a brand new Crock Pot. No shipping charges, nothing the service was so fantastic. But the point is I would have thought like you about people worshipping their electric cookers if I hadn't bought one for myself. I don't use my other cookware since I got my cooker.
@Mike's Big Mouth I understand what you mean. It's no different than when you love something like a car, kids, pot, dog, cat that you constantly talk about it, that's human nature when you talk about things you love.
Unfortunately, most Americans still believe the brainwashing that all fat makes you fat. It does not and your body, especially your brain, needs fat. Plus it’s where the flavor is.
I have made it several times and every time, my family loves it. This is a different way of cooking a pork roast. Thank you so much for making it simple.
My husband and mom saw this on tv. My husband looked up the video and had me watch right then. It was amazing! Thanks for another great recipe. Mom and husband were very pleased 😅
I appreciate how the steps of this are summarized at the end.
Made this recipe several times, usually for Christmas dinner. Versatile and I love that so many of the ingredients are pantry staples.
Only change I typically make is to thicken with a flour roux made with the pork fat, rather than with apple butter, only because our grocery store doesn’t carry it!
Ladies this Braised Pork in Cider, goes down a storm in this house. You even inspired me to make my own Apple Butter. To this day I have never eaten braised anything or will ever; Except this. Amazed
I've made this several times, and it's wonderful. I say this as someone who doesn't really care for pork, and also doesn't especially like sweet+savory flavor combinations. I do like to save the cooked onions though and sprinkle them on top of the meat when serving.
Thank you
Another winner that I will try! You two ladies are the best cooks as well as comic relief💞!
I love the look of that pork roast and sure have to cook it for myself and see how it turns out. You all know that you can cook anything and have stolen the hearts of your viewers and they are loving your food so much.
I love Bridget so much. She makes me laugh every episode.
I can't wait to make this, this weekend. Yum. The perfect fall dinner.
The first time I made this I was at work and I was working with adults with disabilities. I asked him if I could try a new recipe out and they agreed and they loved it. I just made it again and I tried making it in the Insta pot I used the Sears setting to brown the pork roast and it turned out great. I had to substitute pink lady apples for the braeburns because even though I live in one of the larger apple growing states it’s really hard to get good braeburn apples here. I’d like to upload a picture to show you how proud I am of it but I’m not that tech savvy.
Just made this pork roast this evening. It was amazing. Can't wait for tomorrow to have a slice of it in my lunch box.
JUST MADE THIS ! I am in apple heaven ! Thank you girls !
I'm going to make this today. I can't wait to see how it's going to turn out. Wish me luck. I love you guys so much. God bless.
I have made this 3 times, always perfect and a great hit❤️
That looks SO YUMMY!!! Can't wait to try this recipe!
Looks amazing, my mouth was watering during the cooking and tasting process.. “yummy “😋
Love it, I bought the Boston roast, and now I know what to do with it, thanks, ladies...
Hi , your pork shoulder and apples recipe looks fantastic 👏. Can't wait to try it.
I finally made this one ladies. I can't eat for saying OMG so much!!! This is great! Thank You. 🙂
I made the cider braised pork roast and it was amazing. Thank you
I can't wait to make this! Off to the Butcher's in the morning.
Can I come over to eat soon. Looks awesome 👍👍👍👍🇺🇸🤤
I made this recipe for my family and they loved it. I used a pork loin instead and it did make a difference . It was a little dry. The sauce helped a lot with the dryness. I put a tablespoon of sugar in the sauce and less cider vinegar. I’d definitely make it again.
That pork loin would definitely need a lot less time in the oven, and you’d be shooting for an internal temperature of something closer to 145 or 150 so it stays tender and slightly pink. Loin is substantially leaner than shoulder as well, so you would need to supplement the loin roast with a lot more additional fat.
Love the show on TV and really excited you are on RUclips.
Got a new way to do butt roast instead of smoking it. Thanks for great recipe.
Just made this and sadly I wish I could say I loved it. I've been cooking Boston Butt for decades and prefer it stuffed with garlic and salt and pepper in a hot oven until it falls off the bone. Guess I'm a purist when it comes to pork roast. I do think the sauce was delicious and will make again. I love apples, pork and onion together and was really looking forward to this. Maybe I'll try again and tweak it.
ATK cooks pork so often that when I see a new episode with it I think "oh God, pork again?"
Then it looks so good that I end up wanting to make it, or at least eat it, immediately.
Pork is affordable.
my absolute favorite roasted pork butt recipe - Fantastic !!!!
Looks delicious, thanks ladies
I’ve done something similar for a few years...I don’t use that much apple cider, I cook on TOP the stove, add onion, garlic, potatoes & carrots, pour water & apple cider together over the top, put the lid on & just let it cook on top the stove. If it needs more liquid, I just add more cider. Thinking of trying hard cider one of these days 😉
Actually making this today. The house smells wonderful.
Going to try this. I think I’ll taste the onions before tossing to see if they still have flavor, and if so I’ll blend them into the sauce or top the apples with them.
I tried this recipe last night, it was amazing
The pork is in the fridge. Looking forward to making this for Sunday night Dinner 😋
Awesomely Delicious 😊
Loved it! But that's a big roast. Can you freeze it for leftovers?
I would like a reservation for 2, please.
YES.. YES.... YES...... This is the second recipe I have tried and we are 2 for 2. Did the ground beef chili and had people licking the bowls.
Will this recipe work with a pork loin
Wow, butcher's terminology is really confusing. After a bit of a deep dive, I realize that none of my local groceries (one neighborhood of Brooklyn, NY) carry this cut -- ever! The cut used here should not be confused with the Center Cut Pork Loin Roast/Pork Loin Roast/Center Rib Pork Roast, much less the Pork Tenderloin. These are all names for very lean cuts that would be hammered by braising. It's also not the Bone-In Picnic Shoulder so ubiquitous around here (really cheap, but damn big), which comes from the lower shoulder, typically used in pulled pork dishes. This cut, the Boston Butt, or Pork Butt Roast comes from the upper shoulder above the shoulder blade just behind the neck. Looks like they're available to me from Amazon fresh for about 5 times the price of Picnic Shoulder (Nov 2021). As for the dish, I have been looking for pork braise recipes, and this looks really good (and curiously not so different from chef Thomas Keller's Pork Shoulder à la Matignon (available online; a matignon is a French term for a bed of combined vegetables that meat/fish/poultry is cooked in). I'm planning to try them both, and see which I prefer.
One thing that I would add to the braising liquid is some slices of fresh ginger :-)
That would be a nice touch!
Anyone know if you can make this with Magner's or Strongbow?
Cabbage with country pork ribs. Nice Boston Butt!
Ya girls Rock..
Looks good
I don’t know. Mine took longer than 2.5 hours to cook. I made way longer. The onions couldn’t caramelize because liquid kept collecting at the bottom. I don’t usually have a problem following these recipes but this one was a FAIL for me. I have not eaten yet so I can’t say whether it will be worth another try yet or not. We were going to eat at 7/7:30 now it will be more like 9/9:30. Not a happy camper. Not sure I can blame me or the recipe.
Yummy!!
Looks so yummy....
9:15 .... Bridget!! Oh my.
I'm a very new cook, so if anybody can please let me know if I cook this the day before I need it, how do I reheat it to serve? Thanks everybody, Happy Holidays!
You need to watch this video at 0.75x speed...Julia and Bridget sound baked AF!!
haha
190 degrees? Wont that dry it out???
What t serve with it?
Suggested sides ? -How would that sauce go with potatoes ?
Sauerkraut and buttered noodles. Cider sauce is kinda meh with potatoes. You can use cornmeal mush instead of the noodles as well. Bring four cups of water to a boil, stir in slowly one cup of cornmeal and a teaspoon salt. Once it starts to thicken cook on low 5-10 minutes. Mix in some cheddar cheese and a knob of butter at the end.
The extra fat from the roast also makes a great substitute for the bacon fat in hot bacon dressing for a wilted green salad. The cinnamon adds something really special to the bitter greens.
Yes I would think egg noodles would be delicious.
That sauce seems pretty sweet. If so, I might forego a starch side (except bread and butter) and maybe go with some nicely browned pan roasted Brussels sprouts or broccoli rabe-something with some green bitterness.
Link to recipe is not working.
2:10 cider sauce
So frustrating they make you pay for a subscription to get recipes! 🥺
i watched it over and over and wrote down what they did
I mean, they have to make a living
I’ve made something similar using dry cider, and I already thought that was pretty sweet…
I made this and it turned out really great; however, my family thought it was “interesting” because of the “apple-y” gravy. They are just used to the regular brown gravy.
a shot everytime she says amazing
Sorry about the typos the talk to text feature does not work well either
To anyone who made this recipe: did any of you discover that it didn't taste as good as Bridget and Julia made it seem? It could be that I'm just not a pork roast fan. 🤷🏼♀️
190 degree internal temp. seems high to me. I'm thinking 145.
All cider is alcoholic in the UK, so out of interest are you using actual cider, or just apple juice?
it is not alcoholic or they would have said Hard cider , Apple juice is usually filtered and fairly clear , cider usually means unfiltered .
They are using unfiltered apple juice but it works just as well with a bottle of hard cider. You want a sweeter American style cider not a dry one. Americans hate scrumpy cider.
Apple cider in North America is 'pressed apples' i.e unfiltered apple juice.
"ACTUAL apple cider"? Hmph! Brits just cannot accept that we sometimes use different names for things. I just watched a video about making fluffy biscuits and all the British commenters kept insisting they are not biscuits but scones🙄
If you cannot get non alcoholic US style cider, I think you could use unsweetened apple juice. IMO, I don't think it would be worth the search to try to find the US type cider.
Alcocholic cider or apple juice?
Everyone always says the onions, and other veggies used in recipes like this have given up all their flavor. They've obviously never tasted the onions or other veg.
You are soooo right!!
Wait!! What?? Do you just wipe out the bits that are fond. I thought fond was flavor. Oh My
No, they were wiping out any gunky bits. The brown bits that are still in the pot are the fond; there was still most of it left after they wiped out the pot.
i am thinking if u used an instapot u might of shaved an hour of cooking time off. looks so very delish nonetheless~
@Mike's Big Mouth The pressure makes it easy to cook up food in no time, especially for working mothers and others that work. I never used a pressure cooker before, I started to use one last January, and I´m so glad I did. I love, love my pressure cooker so much. So don´t knock it until you tried it. I am going to make this recipe for Orthodox Easter in my Crock Pot Pressure Cooker.
@Mike's Big Mouth I chose the Crock Pot Express because it was only 55.00 and because it is a brand name. My Crock Pot stopped working in January of this year, I called the manufacturer and told them what happened they sent me a shipping label and I shipped the Crock Pot back. It didn't even take a week for them to send me a brand new Crock Pot. No shipping charges, nothing the service was so fantastic. But the point is I would have thought like you about people worshipping their electric cookers if I hadn't bought one for myself. I don't use my other cookware since I got my cooker.
@Mike's Big Mouth I understand what you mean. It's no different than when you love something like a car, kids, pot, dog, cat that you constantly talk about it, that's human nature when you talk about things you love.
@Mike's Big Mouth you sound like such a miserable person, I'm sorry the OP triggered you so.
Can you just use apple juice?
💞🌻
Congratulations you lose. Go ahead make the pork sound good but block the recipe we'll just go to someone else sight. You lose are the way around.
I wish I could be “losing” with 2.2 million subscribers! But I get your frustration.
Imagine throwing away that lard, incredibly wasteful.
Unfortunately, most Americans still believe the brainwashing that all fat makes you fat. It does not and your body, especially your brain, needs fat. Plus it’s where the flavor is.