Description
This apple cider pork with creamy mashed sweet potatoes is the perfect comfort food for fall, combining sweet and tangy flavors with tender, melt-in-your-mouth meat.
Ingredients
- 2 1/2 to 3 pound pork butt or pork tenderloin
- 2 cup apple cider
- 1 cup chicken broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoon brown sugar
- 2 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1 to 2 sprigs fresh thyme
- 3 pound sweet potatoes, peeled and cubed
- 4 tablespoon butter
- 1/3 cup heavy cream
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Instructions
- 1. Preheat your oven to 300°F. Season the pork with salt and pepper.
- 2. Heat a Dutch oven over high heat, add oil, and sear the pork for 2-3 minutes on each side until golden brown. Remove and set aside.
- 3. Reduce heat to medium-low, add onions, and sauté for 2-3 minutes. Add minced garlic and cook for 1 more minute.
- 4. Whisk together apple cider, chicken broth, apple cider vinegar, brown sugar, and spices. Return the pork to the pot, pour the mixture over, and add thyme sprigs. Cover.
- 5. Braise in the oven for 3-4 hours until the pork is fork-tender.
- 6. Boil sweet potatoes in water for 15-20 minutes until tender.
- 7. Drain sweet potatoes, return to pot, and mash with butter, heavy cream, salt, pepper, and garlic powder.
- 8. After resting the pork for 10 minutes, shred it and mix with pan juices.
- 9. Serve the pork over the mashed sweet potatoes and drizzle with remaining juices.