Welcome Fall With Cider Braised Pork Roast

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Cider Braised Pork Roast is the real taste of fall. Tender, juicy, and bursting with flavor, it’s the perfect centerpiece for any autumn gathering.

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I made this pork roast to go with some sweet potato Gruyère pierogi.  That was almost a year ago.  The meal was sort of an homage to an Alsatian meal I had at a restaurant many years ago.  And also an homage to growing up and having pork and sauerkraut for dinner many times.  It is a very budget-friendly meal and with the right pork roast it can taste amazing.

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Someone mentioned having pork and sauerkraut for dinner and that planted the seed to resurrect that family recipe from long ago and elevate it to make it something dinner party worthy.  While the ingredients are humble, the flavors of this cider braised pork roast are anything but humble.

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What is Apple Cider?

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Apple cider is a non-alcoholic beverage made from freshly pressed apples. It is typically unfiltered which gives it that cloudy appearance.  It also gives it a robust, tangy flavor. It’s a staple of fall festivities.  People love it for its natural sweetness and subtle tartness that pairs beautifully with savory dishes.  It also makes really delicious doughnuts!

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Apple Juice vs Apple Cider: What’s the Difference?

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While both drinks start with apples, apple juice is clear, sweet, and often has sugars or preservatives added. It’s also pasteurized to make it shelf stable.  Apple cider, on the other hand, is less processed.  This results in a more complex flavor profile and a cloudier look. For cooking, cider’s freshness and acidity make it a superior choice for braising meats, especially pork, as it helps tenderize and infuse the roast with vibrant fall notes.

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Different Types of Pork Roasts

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When it comes to pork roasts, there are several popular cuts to choose from.  Each has its own pros and cons.  The pork should, also called the Boston Butt, is well-marbled and ideal for slow cooking.  It’s great to smoke for barbecue and shredding for sandwiches.  Similar to the should is the pork picnic.  It is slightly tougher but great for slow braising.

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This recipe calls for a pork loin.  It cooks fairly quickly and is great for roasting whole.  It’s a leaner roast that is easy to slice for pork roast recipes like this one.  Then there’s the pork tenderloin.  It is the most tender cut and cooks quickly.  While you can braise it, it’s best roasted or grilled. 

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For this cider braised pork roast, I used a center cut, boneless pork loin.  It was a nice cut with some marbling on the outside.  I typically buy this type of roast to slice into boneless chops to cook for dinner.  There’s usually some leftover meat that won’t make a full dinner but will make a delicious stir fry.  It’s a very budget-friendly cut of meat and lower in price per pound than precut pork chops.  You could use pork shoulder if you’re feeding a larger crowd.  It is another roast perfect for this recipe.  The marbling in this roast ensures the meat stays juicy and flavorful during cooking.

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Infusing Fall Flavors with Apple Cider

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Apple cider isn’t just for sipping.  It’s great for braising meat. The cider’s sweet-tart profile enhances the savory depth of the meat, creating a rich, aromatic broth as it slowly braises.  This recipe combines the apple cider with some chicken broth to add more depth of the flavor to the roast and sauerkraut for a meal that is packed with fall flavors.  For added fall flavor you could add some apple slices or onion slices. 

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To Drain or Not to Drain the Sauerkraut

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Sauerkraut adds a tangy kick that balances the sweetness of the cider and pork. Sometimes I want all that briny goodness in my dish and sometimes I don’t.  For this recipe, I drained the sauerkraut.  This allowed the sweetness of the apple cider to come through. 

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If you want a milder flavor and less liquid in your dish, give it a quick drain.  And if you want an even more milder flavor, you could give a quick rinse to remove more of the brine.   If you love bold, briny notes, add it straight from the jar. I usually do this when we make Polish dinner.  This is a simple recipe with smoked sausage, potatoes, onions, sauerkraut, and a mustard broth.  It’s also great with pierogies.

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Ingredients for This Cider Braised Pork Roast Recipe

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The ingredients in this recipe are not uncommon.  Nor are they one hit wonders.  The caraway seeds and coriander are great for spice mixes and stirring into Eastern European based recipes.

Pantry ingredients – onion, garlic, chicken broth, sauerkraut, olive oil, garlic salt, pepper, garlic powder, onion powder, coriander, caraway seeds, salt and pepper

Refrigerator ingredients – pork roast, apple cider

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Instructions to Make This Pork Roast

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Season the pork with the garlic salt, black pepper, and ground coriander, garlic, and onion.  Heat the liner of an InstantPot or pressure cooker on high.  Add the oil and sear the roast on all sides.  Remove the roast and stir the onions into the pot to sauté for a few minutes before stirring in the remaining ingredients. 

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Return the roast to the pot and fasten the lid.  Set the cooker for 20 minutes on high pressure.  Allow the pressure to be released naturally.  Let the roast rest for 5 minutes before slicing and serving with the sauerkraut and some of Mom’s perogies or some sweet potato pierogi.

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Braising for Maximum Flavor

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Braising is a classic technique that transforms tough cuts of meat into melt-in-your-mouth masterpieces. It also gives the pork roast time to break down and soak up the cider and spices. This method ensures every bite is juicy, flavorful, and infused with fall flavors.

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The best part about an electric pressure cooker or InstantPot is that you can achieve this tender and flavorful pork in a shorter amount of time than traditional braising.  However, if you want to braise your roast in the oven, preheat your oven to 325 F.  Brown the roast in a Dutch oven, remove it from the oven and then sauté the onions then stir in the sauerkraut and remaining ingredients.  Put the lid on the Dutch oven and braise in the oven for 2 to 3 hours or until the pork reaches 165 F internal temperature.

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Serving Suggestions to Wow Your Guests

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To serve family style, layer the sauerkraut and onions on a platter.  Slice the pork and arrange the slices on top.  Drizzle the roast with the pan juices just before serving.  For some color, you can sprinkle it with some chopped parsley.

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I swerved mine with some sweet potato Gruyere pierogi.  You could easily serve them with regular onion and cheddar or try some sweet potato pierogi.  Or you can go a different route with potatoes and make some mashed potatoes or even mashed sweet potatoes. 

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I like serving it with some roasted baby potatoes.  Sometimes I smash them and twice bake them so they’re super crispy on the outside and creamy on the inside.  Other root vegetables would pair well with this pork roast recipe.  Roasted carrots or roasted beets would bring out the sweetness of the cider.  Some parsnips would be a super sweet veggie to serve with this pork recipe. 

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I also like to serve this recipe with some buttered egg noodles.  When they’re cooked and draining in the strainer, I put the butter and some garlic salt in the pan to melt as the noodles drain.  Then I add the noodles back to the pan and stir in some black pepper.  They’re a go-to side dish I make all the time.  I also make easy Parmesan noodles, too.  The sharpness of the cheese highlights the sharpness of the sauerkraut.

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This cider braised pork roast recipe is one you and your family will love.  They will ask for it all the time.  I suggest freezing some apple cider so you can make well after it’s no longer available in the stores.  And that way you can have delicious fall flavored pork roast all year long.

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