Recipe Pork pot roast with cider, sage and maple : Hearty Dishes and Tasty

Recipe Pork pot roast with cider, sage and maple : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Pork pot roast with cider, sage and maple has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 6 serving, Capable cooks level.

Sweet and fragrant flavours pair perfectly with our juicy pork roast.


  • 2kg boneless pork shoulder roast
  • 1 tablespoon olive oil
  • 2 brown onions, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 1/4 cup chopped fresh sage leaves
  • 1 teaspoon fennel seeds
  • 500ml btl James Squire Orchard Crush Apple Cider
  • 60ml (1/4 cup) Massel salt reduced chicken style liquid stock
  • 1 tablespoon maple syrup
  • 2 teaspoons apple cider vinegar
  • Parsnip & apple puree, to serve (see related recipe)
  • Steamed green round beans, to serve
  • Fried sage leaves, to serve


  • Step 1
    Preheat oven to 160C. Unroll the pork. Remove the rind and trim any excess fat. Re-roll the pork and tie at 4cm intervals with kitchen string. Season. Heat the oil in a casserole dish over medium-high heat. Cook pork, turning, for 6-8 minutes until brown. Transfer to a plate.
  • Step 2
    Add onion and garlic to the pan. Stir for 3 minutes or until soft. Add sage and fennel. Stir for 1 minute or until aromatic. Return pork to the pan. Add cider, stock and maple syrup. Bring to the boil. Cover.
  • Step 3
    Bake the pork, basting twice during cooking, for 4 hours or until the pork is tender.
  • Step 4
    Use tongs to transfer the pork to a platter. Cover with foil to keep warm. Use a metal spoon to skim and discard fat from the surface. Place pan over medium-high heat. Stir in the vinegar and cook, stirring occasionally, for 15 minutes or until the sauce thickens slightly. Season with pepper.
  • Step 5
    Serve the pork with the sauce, parsnip and apple puree, green round beans and sage leaves.

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