Name: Apple Cider Pork Pot Roast
Yield: Serves 12
Ingredients: 1 (5-pound; 2.3 kg) boneless pork shoulder (6 pounds; 2.7 kg if bone-in); 1 teaspoon kosher salt; ½ teaspoon coarsely ground black pepper; 1 tablespoon vegetable oil; 2 yellow onions, cut into 2-inch (5 cm) wedges; 2 cups (475 ml) apple cider; 2 tart apples (I like Granny Smith), cored and cut into 2-inch (5 cm) cubes; 2 sprigs fresh thyme or 1 teaspoon dried thyme

A plate of shredded braised pork with a small bowl of caramelized onions.

Photo by Colin Price

Apples and pork are a delicious and timeless combination. Together they create a perfectly balanced roast, savory and filling, with a touch of sweetness and not much heaviness. The apple comes in two forms—chunks of whole apples and fresh apple cider—both of which cut through the fattiness of the pork. I leave the peel on the apples because the pectin it contains adds a bit of body to the sauce and prevents the apples from disintegrating when cooked. The onion, thyme, and cider make this comforting dish especially appropriate for the holidays. However, as we need easy and satisfying food all year round, swapping citrus for the apple easily turns this into a bright springtime dish.

If you don’t have fresh apple cider, you can add a tablespoon or so of applesauce to apple juice, but the resulting sauce might lack some of the depth.