It really is fast: I wanted to prove this to myself so I whipped out the stopwatch feature of my iPhone: 13 minutes, 22 seconds. That's from the gathering of ingredients to the closing of the crock-pot lid.
But it cooks slowly: the pork shoulder simmers for 6-8 hours, until it falls fork-tender from the bone.
I've made this Cider Maple Glazed Pork Roast a dozen times, and it always comes out well, infusing the house with the inviting aroma of cinnamon, allspice, and onions.
On Tuesday we were blessed with 12 inches of new snow in the mountains, and I had a 9:30 tram date with the girls from East Jackson. I was particularly motivated to get supper made before I headed out to ski.
Because I was excited to see an immaculately fresh bunch of Broccoli Rabe at Jackson Whole Grocer, I sauteed the greens in olive oil and garlic, and served them alongside the pork roast. Mountain Man declared the broccoli rabe to be "horrible", and thus the children refused to try it. (Just so you know what I'm dealing with over here).
Bitter greens aren't for everyone.
Cider Maple Glazed Pork Roast
- 5-6 lbs. pork shoulder, bone-in. To double the recipe, use 2 4 lb. roasts.
- 1/2 cup brown sugar
- 2 Tbsp. ground cinnamon
- 4 tsp. ground ginger
- 1 tsp. ground allspice
- 2 medium yellow onions, cut into 2 inch chunks
- 1 1/2 cups apple cider
- 1/4 cup soy sauce
- 2-4 Tsp. maple syrup
- Trim the excess fat from the meat.
- Make the spice rub by combining the brown sugar, cinnamon, ginger and allspice.
- Rub the spice mixture generously into the meat, getting it into all the nooks and crannies. If you are an organized person, you may now wrap the meat in plastic wrap, and refrigerate it overnight. Or, if you have not planned ahead, just rub with a little extra vigor and hope that will suffice.
- Put the onion pieces in the crock-pot, and pour the apple cider and soy sauce over. Stir to combine.
- Place the pork roast on top of the onions.
- Cook on "high" for 6 hours, or "low" for 8 hours, until the meat is fork-tender and falling off the bone.
- Transfer the meat to a platter, and cover with foil to keep warm.
- Strain the juices into a 4 cup measuring cup and discard the solids. Spoon off any fat that rises to the top.
- For each 1/2 cup of juice, whisk in 2 Tbsp. maple syrup.
- Drizzle the sauce over the meat and serve.