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Apple Pork Pot Roast can be considered as a comfort food. It is delicious and full of flavor. This is best served for lunch or dinner along with bread and butter, mashed potatoes, or rice. Preparing this dish takes some of time, but it is worth the wait.
When cooking Apple Pot Roast, I recommend the use of a Dutch oven; it will help you cook and tenderize the meat perfectly. If you don’t have it, make sure that you’ll be using an oven safe cooking pot because you will need to place it in the oven to tenderize. I understand that not all have the luxury of having a conventional oven. If this is the case, you can still make pot roast on the stove top. Cooking in the oven is better though because the heat is distributed on all sides while the stove top only heats the bottom part of your pot.
You can also do an easier version of Apple Pork Pot roast using a slow cooker or crock pot, but it should not be called pot roast anymore because you did not roast it in the oven. Do the slow cooker version by slicing the pork into serving pieces and throw everything together. Use only 2 cups of apple juice and slow cook for 8 hours.
Try this Apple Pork Pot Roast Recipe. Let me know what you think.
- 3 lbs. Pork shoulder roast
- 1 1/2 teaspoon fresh thyme chopped
- 1 1/2 teaspoon fresh rosemary chopped
- 4 apples cored and chopped
- 2 medium yellow onions chopped
- 3 1/2 to 4 cups apple juice
- 1 cup beef broth
- 2 tablespoons cooking oil
- Salt and pepper to taste
- Rub salt and pepper all over the pork roast. Let is stay for 20 minutes.
- Heat the cooking oil in a Dutch oven or oven safe cooking pot.
- Once the oil becomes hot, sear the pork until the color of all the sides turns light to medium brown.
- Pour-in apple juice and beef broth. Let boil.
- Meanwhile, preheat oven to 310 degrees Fahrenheit.
- Add the onion, chopped apples, thyme, and rosemary to the pork roast. Cover and cook for 5 minutes.
- Turn off the stove top heat. Place the dutch oven inside the conventional oven. Roast for 150 to 180 minutes.
- Remove the roast from the Dutch oven and arrange in a serving plate. Strain the remaining sauce and thicken by cooking it further until the liquid evaporates and the desired thickness is achieved. Add salt and pepper to taste.
- Pour the sauce over the pot roast.
- Serve. Share and enjoy!