slow-roasted pork with cider + sweet onion gravy
photo by Jennifer Johnson
This is a one-pot dinner you’ll make no matter what the season.
1 5-6 pound, boneless pork butt, tied
4 tablespoons extra virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup white wine
3 medium yellow onions, sliced
2 tablespoons Dijon mustard
2 tablespoons grainy mustard
2 tablespoons fresh thyme
8 cups apple cider, divided
- Pat pork completely dry.
- Place rack in lower third of oven. Preheat oven to 325°F.
- In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Season pork on all sides with salt and pepper. Place pork in pan, and brown on all sides (including both ends), about 15-20 minutes. Transfer pork to a plate and set aside. Carefully drain grease from pan.
- Reduce heat to medium and very slowly add wine to pan to deglaze, scraping up browned bits from bottom. Cook for another minute until evaporated. Add remaining 2 tablespoons oil to pan. Add onions and cook until softened, about 10 minutes. Season with salt and pepper. Add mustard and thyme and cook for another minute.
- Return pork to pan (along with any accumulated juices). Add 6 cups apple cider and bring to a simmer. Remove from heat, cover, and place pan in oven. Cook until pork is fork-tender, about 5-6 hours. Check every hour as it cooks, turning pork over and basting with pan juices every other time.
- Transfer pork to a cutting board and remove twine. Tent with aluminum foil and allow pork to rest for at least 10 minutes before serving.
- Meanwhile, remove excess oil from gravy and place pan over medium heat. Add remaining 2 cups apple cider and cook until gravy has thickened. Season with salt and pepper.
- Pull pork apart into pieces and place on a large serving platter. Top with gravy, serving reserved gravy on side.