Slow Cooking Glazed Pork in Cider (7 Steps)
When you're pressed for a pork roast glaze, consider apple cider. Apples and pork have a natural affinity -- as do roasts and long, slow cooking at a low temperature. When the main glaze ingredient is apple cider, making this glossy topping toward the final stages of cooking is ideal, because it enables you to thicken the liquid with the pork's own juices. Just how slow the cooking will go depends on the size of the pork, along with whether it's a bone-in or boneless cut.
Things You'll Need
- Tea kettle
- Roasting pan
- Roasting pan lid or aluminum foil
- 1 to 2 cups peeled, chopped root vegetables
- 1 to 2 cups peeled, quartered apples and/or pears
- Meat thermometer
- Saucepan
- Apple cider
- Brown sugar
- Apple cider vinegar
- Spices, such as pepper and ginger
- Wooden spoon
- Pastry brush
- Serving platter
Instructions
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Preheat the oven to 325 degrees Fahrenheit and set a kettle filled with about 1 cup of water on the burner.
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Put the roast in the roasting pan and surround it with peeled chunks of vegetables and fruits such as parsnips, carrots, potatoes, apples and pears. When the water boils, pour the water around the sides of the pork, then cover the pan with its own lid or with foil.
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Set the roasting pan in the oven and slow-roast the pork until a meat thermometer reveals an internal temperature of 195 degrees Fahrenheit. (This can take 45 minutes to more than 5 hours, depending on the size of the roast and whether it is boneless.)
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Remove the roast from the oven, and lift the pork from the pan. Keep it under tented foil so that it stays warm.
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Pour the juices from the roasting pan into a saucepan. Add about 1 cup, total, of brown sugar and cider, along with a dollop of apple cider vinegar.
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Cook the glaze on medium-high heat, at a slow boil. Stir frequently for about 10 minutes, or until the glaze turns syrupy. Spoon off fat as it forms on the surface of the glaze.
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Brush some of the glaze on the pork, then set the glazed pork on a serving platter along with any accompanying vegetables. Pour the remaining glaze over the pork, and serve.
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