Apple Cider Braised Pork Roast For #SundaySupper #FamilyDinnerTable

Apple Cider Braised Pork Roast | Magnolia DaysA crumpled paper towel is on the counter. It is left out to dry and be re-used later. An old percolator coffee pot used to strain and store bacon grease is in the cabinet below. Beside the pot are grocery bags to be used as garbage bags. Various containers are in the refrigerator filled with leftovers. This was the kitchen in my parent’s house when I was a kid. My parents were frugal and thrifty. Food and so much more was never wasted. We had what was left of big meals throughout the following week and beyond. I may not re-use paper towels however I do my best to utilize leftovers. An Apple Cider Braised Pork Roast can be re-invented in lots of ways and frozen to be enjoyed months later.

The pork roast simmers for hours in a dutch oven. Apple cider and onions flavor the roast and give it a subtle sweetness. After the roast has cooked, fresh tart apples, apricots, cardamom, and cinnamon go in the pot. The apples and apricots soften as they cook and become side dish to compliment the pork. Reducing the cooking liquids makes a sweet/savory and lightly spiced sauce to tie all the flavors together.

Apple Cider Braised Pork Roast | Magnolia DaysThe leftover pork slices can be used in many ways. You can use them in a sandwich, cut them into pieces and add to pasta or a salad. I can see warming them in a pan with barbecue sauce and serving on a bun or Texas Toast. The fruit can be a snack or re-heated and topped with vanilla ice cream for a dessert. Note that there will be a slight savory element with the fruit because of being cooked in sauce. A tip about re-inventing leftovers: Think about complimentary flavors to the ingredients of the original dish. Make a homemade dressing using apple cider vinegar for a salad with this pork. The elements of the salad would be things that go with pork and apples. It’s easy to do! Be creative and have fun.

Today’s Sunday Supper is about big meals and re-inventing leftovers. American Family Insurance understands the value of families spending time together cooking and enjoying a meal together. AmFam has launched a Back To The Family Dinner Table campaign and has partnered with Sunday Supper for our event.

There’s exciting news too: American Family Insurance is having a “Share Your Recipe” sweepstakes with a weekly prize of a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. Share your family favorite recipe and you could also be included in their e-cookbook. Go here for the details -> AmFam Back to the Family Dinner Table Sweepstakes.

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Follow American Family Insurance to keep up with the campaign and see the recipes being shared and the stories behind them: Pinterest | Twitter | Facebook |Google+ | YouTube | Linkedin

Do you re-invent leftovers?  It’s fun to transform them into a whole new dish. Plus it gives a variety of meals for your family. Be sure to scroll down to the recipes by Sunday Supper bloggers. Visit each one for tips, ideas, and inspiration on what to do with leftovers.

Apple Cider Braised Pork Roast
 
Prep time
 
Serves: Makes 6 to 8 servings
Ingredients
  • 3 to 3½ pound boneless pork roast (loin end)
  • 2 tablespoons canola oil
  • 2½ cups apple cider
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 3 medium cooking apples (Granny Smith recommended)
  • 6 ounces dried apricot pieces
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
Instructions
  1. Heat oil in a 6- to 8-quart Dutch oven until almost smoking. Brown pork on all sides in the hot oil. Transfer browned pork to a plate and discard fat.
  2. Add apple cider, onion, salt, and pork to the Dutch oven. Bring to a boil then reduce heat to simmer. Cover and simmer until meat is tender, about 2 to 2½ hours.
  3. Remove pork and place on a cutting board. Let rest for 10 to 15 minutes. Slice and place on a serving platter. Cover with foil to keep warm.
  4. Core apples and cut into wedges. Cut dried apricots in half (if not already in pieces).
  5. Add apples, apricots, cardamom, and cinnamon to the dutch oven. Bring to a boil then reduce heat to simmer. Cover and simmer until fruit in tender, about 5 minutes.
  6. Use a slotted spoon to transfer apples and apricots to the serving platter. Re-cover with foil to keep warm until serving.
  7. Bring the juices in the Dutch oven to a gentle boil and cook until reduced to 1 cup, about 7 to 10 minutes.
  8. Spoon cider sauce over meat and fruit or serve on the side.

Recipe adapted from one in a Publix Grape Magazine.

Recipes for big meals and ideas for re-inventing leftovers by Sunday Supper bloggers:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.

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Comments

  1. says

    Remember Zig Ziglar? Your parents sound like the wise and very rich motivational speaker…Your tips, too, are very wise, Renee =) The idea of using apples and apricots as a side for the pork and then into salad is brilliant!

  2. says

    Pork roast is one of my favorite Sunday Suppers! I think I grew up in the same kind of household…my mom would rinse and reuse her ziplock bags and paper towels were considered a luxury :)

  3. says

    I love that we both did cider braised pork dishes but in two different ways. Apples and pork just belong together and it’s is so versatile.

    • says

      Thank you Courtney and the platter itself is a piece from my china which I don’t use often. I really should instead of letting it sit in the cabinet.

  4. says

    Love your writing, Renee. I’m a big believer in re-purposing as much as possible as well. Lovely dish – apple cider and pork is one of my favorite flavor pairings!

  5. says

    Mmmmm…pork and apples are perfect for fall. Anytime my husband makes pork chops I break out the applesauce. BTW…I am constantly putting my paper towels on the counter and I reuse them. My husband thinks I should just use less paper towels. hahaha!

    • says

      Thanks Pamela and we were stuffed after this meal. Both of us kept going back to the platter for another slice and some apples and apricots.

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