Apple Cider Braised Pork

Preparation

This extra cozy and delicious dinner showcases apples in three forms: fresh apple cider, apple cider vinegar, and braised apple wedges. After slowly braising in cider, garlic and herbs, the pork roast becomes extremely moist and tender, yet still firm enough to slice and serve as an elegant main course. 

*This recipe originally ran in the US on HexClad.com.

1. Preheat oven to 300°F/150°C. Season pork on all sides with 1 tablespoon salt, 1 teaspoon pepper, and allspice.  
2. In a HexClad 5 QT/4.7 L Hybrid Dutch Oven, heat oil over medium-high heat. Sear pork roast until deeply browned on all sides, about 10 minutes. Add apple cider, apple cider vinegar, garlic, thyme, and sage and bring to a boil. Cover and transfer to oven. 
3. Roast, turning the pork over once every hour, until extremely tender but not falling apart, about 2½ hours. When finished, transfer roast to a cutting board and tent with foil for at least 10 minutes before slicing against the grain. 
4. Pour braising liquid through a strainer into a bowl or measuring cup. Let sit until fat rises to the top, then skim off and discard fat and solids. 
5. Meanwhile, wipe out the Dutch oven, then heat 2 tablespoons butter in it over medium-high heat. Add shallots and apples and cook, stirring occasionally, until lightly carmelized, 3 to 4 minutes. Pour in braising liquid and cook, covered, until apples are tender, 8 to 10 minutes. Remove from heat and stir in mustard and remaining 2 tablespoons butter. Season with salt and pepper. 
6. Transfer sliced pork to a serving platter and pour apples and sauce over. Sprinkle with parsley and chile flakes and serve.