Slow Cooker Dairy-Free Apple Cider Braised Pork

Happy Fall, everyone! Finally, it’s the time of year for apple cider, sage, pork loin… and I’m in my happy place. I found a great new recipe on Pinterest for Slow Cooker Apple Cider Braised Pork. How could I pass that up?? And let me tell you, it is so good! I paired this dish with Autumn Roasted Vegetables and baked cinnamon apples to make the perfect Fall meal.

For the pork loin, I seasoned it with salt and pepper, and seared it in a hot pan until it was brown on all sides.

cider-pork-sear

Once the pork was seared, I placed it in the slow cooker. Back in the pan (the same pan I used to sear the pork) I reduced stove top temperature to medium; cooked and stirred shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Then I poured in apple cider vinegar and cook, scraping up any browned bits, until the liquid was nearly evaporated, 4 to 5 minutes.

Next I poured shallot mixture over pork in the slow cooker. Then I added apple cider, garlic cloves, and bay leaf, set slow cooker to Low, and cooked it until the pork was fork-tender but not falling apart, about 6 hours. When it was done, I removed pork roast to a plate and covered loosely with foil.

cider-pork-crock-pot

Next I poured remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan and placed it over high heat. I discarded bay leaf and other solids. I brought sauce mixture to a boil, decreased heat and cooked, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes. Then I removed sauce from heat and stirred in Dijon mustard and slowly whisked in cold Dairy Free butter until it was fully incorporated. I sprinkled in fresh sage and seasoned with salt and black pepper to taste.

Finally, I cut pork into 1/4-thick slices and served with sauce poured over the top.

cider-pork-serving

Slow Cooker Apple Cider Braised Pork

Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.

Reduce stove top temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.

Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.

Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.

Remove sauce from heat and stir in Dijon mustard. Slowly whisk in cold Dairy Free butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.

Cut pork into 1/4-thick slices and serve with sauce poured over the top.

Recipe Credit


Happy cooking,
Laura

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3 Comments Add yours

  1. brendamj says:

    That looks amazing, I’m almost tempted to get a pork roast. I used to love a savory pork butt now and then.

    Like

    1. mrsdjmj says:

      Just wait until my post on Pork Loin stuffed with Apples, Walnuts and Dried Cranberries!

      Like

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