3 Hour Apple Cider Pork Roast That Steals Thanksgiving Dinner

Thanksgiving at my house smells like caramelized apples, thyme, and slow-roasted pork – thanks to this apple cider pork roast that’s been our family’s showstopper for years. I’ll never forget the first time I made it: my skeptical uncle (a die-hard turkey fan) took one bite, looked at his plate, and quietly asked for seconds. That’s the magic of this recipe – the cider infuses the pork with this subtle sweetness, while the apples and onions underneath turn into this jammy, savory-sweet bed that’s downright addictive. It’s become our non-negotiable Thanksgiving centerpiece because it’s hands-off enough to let me enjoy the day, but special enough to make everyone feel like they’re at the best holiday table ever.

Why You’ll Love This Apple Cider Pork Roast

This isn’t just another holiday recipe—it’s the one you’ll crave year after year. Here’s why:

• Effortless elegance: Just rub, layer, and roast while you focus on sides (or sneaking bites of stuffing).
• Thanksgiving magic: The cider caramelizes into a glossy glaze that tastes like autumn in every slice.
• Crowd-pleaser: Even turkey loyalists can’t resist the tender pork and those jammy apples underneath.
• Leftover gold: Cold slices make next-day sandwiches that might upstage the original meal.

Apple Cider Pork Roast Ingredients

Gather these simple ingredients – each one plays a special role in creating that perfect balance of sweet and savory. Trust me, splurging on good-quality apple cider makes all the difference here!

• 3-4 lb pork shoulder or loin: Shoulder stays juicier, but loin works if you prefer leaner meat
• 2 cups fresh apple cider: Not the vinegar kind! Look for unfiltered, cloudy cider
• 2 tbsp olive oil: For that golden crust
• 1 tbsp salt + 1 tsp black pepper: The perfect base seasoning
• 2 tsp dried thyme + 1 tsp garlic powder: My secret flavor boosters
• 1 large onion, thinly sliced: They’ll melt into sweetness
• 2 firm apples, cored and sliced: I use Honeycrisp, but Granny Smith works too

See? Nothing fancy – just honest ingredients that transform into something magical together.

How to Make Apple Cider Pork Roast for Thanksgiving

This apple cider pork roast comes together with just a few simple steps, but the results taste like you spent all day in the kitchen. The secret? Letting the oven do most of the work while those flavors develop into something extraordinary.

Step 1: Season the Pork

First, take your pork out of the fridge about 30 minutes before cooking – this helps it roast evenly. While it’s coming to room temp, mix up that simple spice rub. I use my hands to really massage the olive oil and seasonings into every nook and cranny of the meat. Don’t be shy here – you want every bite packed with flavor!

Step 2: Layer Apples and Onions

Now for my favorite trick: scatter those sliced apples and onions in the roasting pan first. They create a natural rack that prevents sticking while adding incredible sweetness to the pan juices. I arrange them in an even layer so the pork sits comfortably on top – no fancy equipment needed!

Step 3: Roast and Baste

Pour the apple cider around (not over!) the pork, then cover tightly with foil. After 3 hours, remove the foil to let the top get beautifully browned. Here’s my pro tip: baste with those amazing pan juices every hour or so. When the internal temp hits 145°F, take it out and let it rest for 15 minutes – this keeps all those precious juices right where they belong.

Tips for the Perfect Apple Cider Pork Roast

After making this apple cider pork roast every Thanksgiving for a decade, I’ve learned a few secrets to absolute perfection:

• Thermometer is key: Pork can go from juicy to dry fast – I never trust cooking times alone. That instant-read thermometer is your best friend for hitting that sweet spot at 145°F.
• Make gravy gold: Don’t you dare toss those incredible pan juices! Simmer them with a splash of extra cider and a spoonful of flour for the easiest, most flavorful gravy you’ll ever make.
• Rest like a pro: I know it’s tempting to slice right in, but those 15 minutes of resting time let the juices redistribute. Trust me – it’s the difference between good and “can I have your recipe?” amazing.

Apple Cider Pork Roast Variations

This recipe is wonderfully forgiving when you want to mix things up! Try swapping pears for apples when they’re in season – they add a honeyed richness that’s divine. For extra depth, spike your cider with a splash of bourbon before pouring it in. And if you’re feeling adventurous, rub the pork with brown sugar and mustard powder for a sweet-and-savory crust that’ll have everyone begging for your secret.

Serving Your Apple Cider Pork Roast

Oh, the joy of slicing into that glistening pork roast at the Thanksgiving table! I always serve it with creamy mashed potatoes to soak up those incredible cider pan juices, and roasted Brussels sprouts with crispy edges for contrast. For color, add a bright cranberry sauce or a simple arugula salad with apple slices. The leftovers? Heaven between two slices of crusty bread with a swipe of grainy mustard.

Storing and Reheating Leftovers

Listen, this apple cider pork roast tastes even better the next day – if you’re lucky enough to have leftovers! Store slices in an airtight container in the fridge for up to 4 days, or freeze for 2-3 months. When reheating, I gently warm slices in a skillet with a splash of cider to keep them juicy. For sandwiches, cold straight from the fridge is perfection – the flavors have melded into something magical overnight.

Apple Cider Pork Roast Nutrition

Here’s the scoop on what you’re eating (because we all pretend to care after that third helping!). Per 6-oz slice, you’re looking at about 320 calories with 35g protein – not bad for something this delicious! These estimates can vary based on your exact ingredients, but one thing’s certain: every bite is worth it.

Apple Cider Pork Roast FAQs

Can I use pork tenderloin instead of shoulder or loin?
Absolutely! Just reduce the cooking time since tenderloin is leaner – start checking at 1.5 hours. I like to wrap mine in bacon to keep it extra juicy when going this route.

Can I prep this apple cider pork roast ahead for Thanksgiving?
You bet! Season the pork and layer the apples/onions in the pan up to 24 hours ahead. Cover and refrigerate, then just add the cider and pop it in the oven when ready. The flavors actually improve with this head start!

My cider sauce is too thin – how do I thicken it?
Easy fix! Pour the pan juices into a saucepan, simmer until reduced by half, then whisk in a slurry of 1 tbsp flour + 2 tbsp cold water. Cook until it coats the back of a spoon. Instant gravy that’ll make you famous.

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