Slow Braised Pork Roast with Spiced Pear and Apple Sauce

Ingredients

• 1.3–1.5 kg (3–3.3 lb)boneless pork shoulder or pork butt roast
• 240 ml (1 cup)pear cider (or apple cider)
• 60 ml (1/4 cup)heavy cream (35% fat; or half-and-half)
• 22.5 ml (1 1/2 tbsp)horseradish paste
• 3–4 sprigsrosemary
• 2.5 ml (1/2 tsp)cayenne pepper
• 4 clovesgarlic
• 2apples, quartered (such as Honeycrisp or Gala)
• to tastesalt and black pepper
• 45–60 ml (3–4 tbsp)brown sugar
• 60 ml (4 tbsp)butter
• 45 ml (3 tbsp)butter
• 45 ml (3 tbsp)plain flour

Instructions

1. 1

   Preheat the oven

   Heat the oven to 160°C (325°F).

2. 2

   Season the pork

   Pat the pork dry and set it in a snug-fitting ovenproof dish or Dutch oven. Season with salt and pepper, then rub the horseradish paste and cayenne over the meat.

3. 3

   Add the braising ingredients

   Add the 60 ml (4 tbsp) butter, quartered apples, pear cider, cream, rosemary and garlic to the dish.

4. 4

   Add the sugar

   Rub the brown sugar over the top of the pork.

5. 5

   Cover the dish

   Cover with foil and place the dish in the oven. If you like, insert a meat thermometer to monitor the pork.

6. 6

   Braise the pork

   Cook, covered, for 3 hours in the preheated oven.

7. 7

   Brown the surface

   Raise the oven temperature to 220°C (425°F), remove the foil or cover, and cook for about 30–40 minutes, until the pork's surface caramelises.

8. 8

   Rest the pork

   Remove the dish from the oven. Carefully transfer the pork to a serving dish and cover it with foil.

9. 9

   Mash the fruit

   Mash the apples and garlic into the roasting juices, or blend the apples with the juices.

10. 10

    Make the gravy

    Melt the remaining 45 ml (3 tbsp) butter in a saucepan. Stir in the 45 ml (3 tbsp) flour and cook for a few minutes to make a roux. Strain the apple and pear mixture into the pan, whisking until the gravy thickens; discard the pulp.

11. 11

    Season the gravy

    Season the gravy with salt and pepper to taste.

12. 12

    Serve the pork

    Serve the slow-braised pork with a side salad, steamed or roasted vegetables, or mashed potatoes.

13. 13

    Choose a side

    For the simplest side, serve a salad with your favourite vinaigrette. Steamed vegetables or mashed potatoes are also options.

14. 14

    Roast vegetables

    For optional roasted vegetables, cut carrots and potatoes into 4 cm (1.5 inch) cubes and toss them with salt, pepper and olive oil. Arrange on a foil- or parchment-lined tray and roast at 220°C (425°F) for 1 hour while the pork roasts; they should be ready by the time the gravy is made.

What is slow-braised pork roast?

Braising cooks meat slowly in a covered dish with liquid, combining gentle heat with a moist cooking environment. This American-style roast pairs pork shoulder with cider, apples and herbs, then finishes it uncovered so the top can caramelise.

The fruit and cider also become the base for the gravy, making the sauce part of the roast rather than an unrelated addition.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 58g protein, 23g carbs, 26g fat.

The pork supplies most of the protein, while the cider, apples and brown sugar contribute carbohydrates. The pork, butter and cream are the main sources of fat; serve with a generous portion of vegetables or salad to balance the plate.

Why pork shoulder works

Pork shoulder: this cut is suited to a long, slow cook and becomes tender as it braises. Choose a boneless roast that fits snugly in the dish so the braising ingredients stay gathered around the meat.

Seasoning: horseradish and cayenne add a peppery edge, while brown sugar helps the exposed surface colour during the final uncovered stage.

The cider and fruit base

Pear cider: it supplies the braising liquid and gives the sauce a fruity flavour; apple cider is the suggested substitute if pear cider is unavailable.

Apples and garlic: they soften in the cooking juices and are mashed or blended before the liquid is strained into the gravy. Rosemary adds an aromatic herbal note to the same mixture.

Covered first, uncovered later

Covered braise: keep the dish covered for the full 3 hours at 160°C (325°F). This lets the pork cook gently in the cider, cream and butter mixture.

Caramelised finish: remove the cover and raise the oven to 220°C (425°F) for about 30–40 minutes. Watch the surface during this hotter stage so it caramelises without becoming too dark.

Getting the gravy smooth

Roux: cook the butter and flour together for a few minutes before adding the strained liquid. Whisk as you pour to help the gravy thicken evenly.

Straining: press or strain the apple and pear mixture into the saucepan, then discard the pulp as directed. Season the finished gravy to taste.

Choosing sides and timing

Fresh sides: a simple salad with vinaigrette provides a crisp contrast to the rich pork and gravy. Steamed vegetables or mashed potatoes are other listed options.

Roasted vegetables: the suggested carrots and potatoes cook for 1 hour at 220°C (425°F), alongside the uncovered pork stage. Start them then so they are ready when the gravy is finished.

Recipe notes & tips

• Use a snug-fitting ovenproof dish so the pork sits close to the braising liquid.
• Pat the pork dry before seasoning so the rub adheres well.
• Check that the foil covers the dish securely during the long braise.
• Whisk the strained liquid into the roux gradually to help keep the gravy smooth.
• Rest the pork under foil while you finish the gravy.

Variations

• Use apple cider: swap it in if pear cider is not available.
• Choose half-and-half: use it instead of heavy cream as suggested in the ingredient list.
• Adjust the heat: use less cayenne for a milder flavour.
• Serve with salad: pair the roast with a simple vinaigrette-dressed side.
• Add roasted vegetables: cook carrots and potatoes alongside the pork during its final oven stage.

Common mistakes to avoid

• Loose foil cover: the dish should stay covered during the 3-hour braise, so seal it well.
• Skipping the uncovered finish: remove the foil and raise the oven to 220°C (425°F) so the surface can caramelise.
• Burning the topping: check the pork during the 30–40-minute uncovered stage.
• Adding the gravy liquid too quickly: whisk it into the roux while straining to help it thicken smoothly.
• Leaving the gravy unseasoned: taste it at the end and add salt and pepper as needed.

How to store

Refrigerate leftover pork and gravy in covered containers and use within 3 days. Reheat gently until piping hot, adding a little water or cider to loosen the gravy if needed.

Frequently asked questions