Okay, I know I just posted a roast boar recipe, which could easily be swapped out for a pork roast instead. So, this recipe may seem redundant so close to that recipe, but I swear, it’s not!
This is actually one of our favorite hidden gem Irish recipes! I mean, what would make you think a cider pork roast is Irish? But, there are a ton of Irish variations on cider pork roasts! This one just happens to be a family fave. Yesterday, I kicked off the St. Patty’s Day season with an Irish scallop dish, another hidden gem, in my opinion. To continue with the St. Patty’s spirit before jumping into the classics, this seemed like the perfect second dish to highlight! Next week, I’ll post some of the classics. But it’s always nice discovering delicious recipes of a culture that may not be as mainstream.
Although my husband and I will always order some of the classic meals when we travel to Ireland, we often try to explore different flavors each region has to offer. Galway had amazing seafood options. The Black Cat there had this delicious seafood squid ink pasta dish that was divine! While across the isle in Wicklow, I had one of the best venison meals of my life. Kilkenny was duck. And in Dublin, I tried lobster for my first time (I was hesitant trying it because shrimp gives me migraines and I wasn’t sure if I would have a reaction to lobster too!).
My point is that it is so easy to think of a culture by its food. Ireland and the UK, arguably, I would say shepherd’s pie, beef and stout, bangers and mash, cottage pie, fish and chips would all be very common dishes people think of as Irish or British cuisine. And, I mean, maybe pub grub. But, it would be like saying that American food is burgers, hot dogs, pizza, turkey, and apple pie. It overlooks so much of the regional cultures as well as simply chef expertise to create and refine amazing dishes!
Of course I will order the pub grub classics when traveling in Ireland or the UK. Hell, pub grub was almost a must when we did the coast to coast across England in 2019. That kept us fueled each day for out 10 to 15 mile hikes! But like traveling to any other country, I want to explore the culture… which for me generally means, I want to taste the culture! Some of my best experiences traveling has been exploring the culture’s food!
So I totally get why people navigate toward the pub grub classics, but it misses so much about Ireland and the UK, which is why I kicked of this St. Patty’s Day season with a couple of nontraditional recipes!
This cider pork is so easy to make! By the time it’s done, the meat should be falling apart!
I call for about two to two and a half pounds of pork butt, but if you want leftovers or are feeding more than four people, double the size of the roast. The cider should come about halfway up the side of the roast, so keep that in mind if you do increase the size of the roast… meaning, you may not need to double the amount of liquid ~ just adjust accordingly!
After cooking down the onions slightly, I make a roux before adding the pork and cider. This will help thicken up the sauce slightly while cooking so that it is ready to serve as soon as the pork is cooked through and falling apart! It still is a thinner gravy, so if you want it thicker, you can do so after the pork is done cooking. Just remove all of the pork from the Dutch oven and cover it with foil to keep warm. Then you can boil off some of the liquid.
If you want it even thicker, you can either add cornstarch to a small amount of water or chicken broth… this is not my preferred method though. I prefer to soften about two tablespoons of butter and mix it thoroughly with a quarter cup of flour (the flour needs to be FULLY mixed with the butter!). I then plop that into the gravy and whisk well until incorporated. This will thicken up the gravy very nicely without any hint of taste that cornstarch often leaves!
I like to sprinkle a little bit of fresh thyme and freshly chopped rosemary on top when serving. I prefer this over mashed potatoes, but this would be just as delicious with oven roasted potatoes, if that’s what you prefer! And, I generally go with my favorite pan-seared green beans when I make this dish. Although occasionally I’ll be a bit lazy and just heat up some peas!
This recipe does not take much hands on time before letting it slow cook for two to two and a half hours. It is the perfect lazy afternoon Sunday roast! And it is packed with flavor. So, whether you call this Irish or not, this cider pork roast is so delicious, you won’t care where it comes from!
Enjoy!
Irish Cider Pork Roast and Onions
- Prep Time: 10 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Irish, Sunday Dinner
- Cuisine: Dinner
Ingredients
2 – 2½ lb boneless pork butt roast (boneless pork shoulder)
2 TBs butter
4 medium sweet onions, halved and sliced
4 garlic cloves, minced
¼ cup flour
2 TBs apple cider vinegar
2 sprigs fresh rosemary, plus more minced for garnish
5 to 6 sprigs fresh thyme, plus more for garnish
2 cups apple cider
salt and pepper
Instructions
Heat a Dutch oven over medium heat. When hot, add the pork butt, fat side down. With tongs, move the meat back and forth a few times, so it doesn’t stick. Cook about 3 minutes on the fatty side, then cook 1 to 2 minutes on the remaining sides, until golden brown. Remove from the pot and place on a plate.
Melt the butter then add the onions. Lightly season with salt. Cook for about 6 to 8 minutes or until starting to reduce in size and starting to soften. Add the garlic and cook until fragrant ~ about 30 seconds. Sprinkle the flour over the top and stir until well saturated. Add the apple cider vinegar and stir to combine. Slowly add in one cup of the apple cider, stirring constantly. Add the rosemary and thyme sprigs.
Nestle the pork roast in the center of the pot then add in the rest of the apple cider (it should come about halfway up the side of the pork roast). Bring to a light boil then cover. Move the Dutch oven to your smallest burner and cook over the lowest heat for about 2 hours or until falling apart. Take tongs to lift the roast out ~ it should fall apart just by lifting it. Use the tongs to break up the roast. Remove the rosemary and thyme. Season the sauce with salt and pepper to taste, if desired.
Serve immediately with rosemary and thyme garnish. Pairs well on top of mashed potatoes or with oven-roasted potatoes. Pan-seared green beans pair nicely. Drizzle the meat and potatoes with the cider gravy.
Enjoy!
Keywords: slow cooked roast pork, roast pork, apple cider roast pork, apple cider pork, cider pork, cider roast pork, pork and onions, cider pork and onions, Irish cider pork and onions, Irish apple cider pork and onions
