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The main dish, Regional

Pork roast with cider and apples

This pork roast with cider and apples feeds 6 and takes 35 minutes of active work. The pork simmers in cider in the morning, so only the caramelized apples and creamy sauce need finishing right before guests arrive. It's an easy, budget friendly dish at €3.90 per person, and the key is using dry hard cider rather than sweet.

A fork tender pork roast cooked in cider, with caramelized apples and a creamy sauce, a hearty Normandy style dish.

Pork roast with cider and apples
For
6 people
Work
35 min
Total time
2 h 10
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.90
Calories per person
690 kcalcalculated by Kiloach, your weight coach

This pork roast with cider and apples turns pork shoulder into something fork tender after two hours of slow cooking in cider and onions, finished with a cream and Calvados sauce that coats every slice. Caramelized reinette apples bring the sweet and tangy contrast that defines Normandy cooking, without ever covering up the taste of the pork.

It's a seasonal dish, perfect for a dinner with friends or a family meal in fall or winter, when you want something hearty on the table. It pairs well with a simple menu, a light starter before and a fruit dessert after, and kids usually like it too thanks to the mild, creamy sauce.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 1 h 30
  3. Before the guests arrive 2 steps, 22 min
  4. When it's time to serve 1 step

In the morning, you sear the roast and let it simmer in cider for an hour and a half, a step that needs almost no attention. Right before guests arrive, you caramelize the apples and build the cream and Calvados sauce. At serving time, all that's left is to slice the roast and plate everything.

The ingredients

6 people

Butcher

  • Pork shoulder roast 1.6 kg

Pantry

  • Dry hard cider 50 cl
  • Calvadosoften in the pantry 4 cl
  • Sugaroften in the pantry 1 tbsp
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Reinette apples 5
  • Onions 3
  • Thyme 4 sprigs

Dairy

  • Heavy cream 20 cl
  • Butter 50 g

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Brown the pork roast on all sides in a Dutch oven with a knob of butter, then set it aside.

    Tie the roast beforehand, it holds its shape and cooks more evenly.

  2. Sweat the sliced onions in the Dutch oven, put the roast back in with the thyme, and pour in the cider.

    Scrape up the browned bits from the bottom before adding the cider, they give the sauce its color.

  3. Cover and let it simmer gently, or cook in the oven at 160 degrees, turning the roast halfway through. 1 h 30

    The internal temperature should reach about seventy degrees, no more.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the apples into wedges and caramelize them in butter and sugar in a skillet. 12 min

    Don't stir them too much, they brown better left undisturbed.

  2. Add the cream and Calvados to the cooking juices and let it reduce for a few minutes. 10 min

    Taste the sauce, it should be slightly tangy from the cider.

When it's time to serveThe final touches, right in front of your guests.

  1. Slice the roast, arrange the apples around it, and spoon the sauce over.

    Cut the slices a good centimeter thick, they stay juicy that way.

Our tips to get it right

  • Let the roast rest for ten minutes under foil before slicing, the juices redistribute through the meat.
  • Pick firm reinette apples, they hold up to pan searing without turning into applesauce.
  • If the sauce looks too thin after reducing, keep it on low heat a few more minutes instead of adding extra cream.

The variations

  • Swap the dry hard cider for a slightly sweeter cider if you prefer a rounder sauce, just cut back on the sugar for the apples.
  • For an alcohol free version, use sparkling apple juice instead of cider and skip the Calvados, the flavor stays close to the original.
  • For kids, serve the meat and apples without the Calvados sauce, or set aside a small portion of sauce made without alcohol.

What to serve it with

  • Homemade mashed potatoes
  • A light potato gratin
  • A glass of dry hard cider

Storage

The roast keeps for 2 to 3 days in the fridge in a sealed container, apples and sauce included. It freezes well once sliced, though the apples hold up less well after thawing. Reheat gently in a saucepan or skillet with a splash of cider or water to loosen the sauce.

Questions about this recipe

Can I make this pork roast with cider using a different cut of meat?

Yes, pork tenderloin or loin also work, with a shorter cooking time since they're leaner cuts. Pork shoulder stays the best choice since it stays moist through the full two hours of cooking.

How do I know when the roast is cooked through?

The internal temperature should reach about seventy degrees Celsius, checked with a kitchen thermometer. Without one, the juices running from the center should be clear, not pink.

Can I use light cream instead of heavy cream?

You can, but the sauce will be less rich and won't reduce as easily. A thick, full fat crème fraîche works best for this Normandy style dish.

How should I plate this for a dinner with friends?

Slice the roast onto a large warm platter, arrange the caramelized apple wedges around it for color, then spoon the sauce over just before bringing it to the table.

Can a pork roast with cider and apples be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a pork roast with cider and apples?

Allow 2 h 10 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a pork roast with cider and apples?

About 690 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pork roast with cider and apples cost?

About €3.90 per person, that's €23.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

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