Rum and Cider Brined Pork Roast with Sauteed Apples
Ingredients: 16
A delectable pork roast brined in a flavorful mixture of rum and apple cider, served with caramelized sauteed apples.
Ingredients
2 | cups dark rum |
---|---|
2 | cups apple cider |
⅓ | cup Kosher salt |
15 | juniper berries, crushed |
15 | peppercorns, crushed |
3 | garlic cloves, smashed |
2 | sprigs fresh rosemary |
2 ½ | boneless pork shoulder |
2 | tablespoons vegetable oil |
2 | tablespoons butter |
1 | large apple, peeled, cored, and cut into ½-inch wedges |
3 | tablespoons minced red onion |
2 | teaspoons fresh rosemary, finely minced |
½ | cup dark rum |
½ | cup apple cider |
salt and pepper to taste |
Instructions
-
- Brining the Pork Roast
- In a medium saucepan, combine Kosher salt, crushed juniper berries, crushed peppercorns, smashed garlic cloves, and fresh rosemary. Heat over medium-high until simmering, cook until salt is dissolved, then cool to room temperature.
- Place the boneless pork shoulder in a gallon zippered plastic bag. Add the brine, remove excess air, and refrigerate for 18 - 24 hours, turning occasionally for even brining.
- Allow the roast to rest at room temperature for 2 to 3 hours before cooking.
- Preheat the oven to 250F. Rinse the roast, pat dry, and discard the brine.
- Heat vegetable oil in an oven-proof skillet and brown the roast on three sides over medium-high heat. Transfer the skillet to the oven for even cooking.
- For a tender, medium-rare roast, cook to 145-150 degrees at the center. Alternatively, for well-done meat, cook to 165-170 degrees. Rest the roast tented with foil after cooking.
- Sauteing the Apples
- Heat a large skillet over medium heat. Add butter, then apple wedges and rosemary. Brown on both sides for about 5 minutes.
- Flip the apples, add minced red onion, and cook for an additional minute.
- Pour in dark rum, reduce by half. Add apple cider, reduce by half, and season with salt and pepper to taste.
Jul 19, 2024