Cider-Braised Pork Roast

Cider-Braised Pork Roast

1-1 1/2-to 2-lb. boneless pork shoulder roast
2 Tbsp. cooking oil
1 1/4 cups apple cider or apple juice
1 medium onion, chopped (1/2 cup)
1/2 tsp. salt
2 medium cooking apples, such as Granny Smith or Jonathan, cored and cut into wedges
1 6-oz. pkg. dried apricot halves
1/2 tsp. ground cardamom
1/4 tsp. ground cinnamon
Fresh thyme sprigs (optional)

Method
Trim fat from meat. In a 4-quart Dutch oven brown meat on all sides in hot oil. Drain off fat. Add apple cider, onion, and salt to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add apples, apricots, cardamom, and cinnamon. Bring to boiling. Reduce heat; cover and simmer about 10 minutes more or until meat and fruit are tender. Use a slotted spoon to transfer meat, apples, and apricots to a serving platter, reserving juices in pot. Keep meat and fruit warm. For cider sauce, boil remaining juices gently, about 5 to 7 minutes, or until reduced to 1/2 cup. Spoon sauce over meat and fruit. Garnish with fresh thyme, if desired. Makes 6 servings.