Use a dutch oven to slow roast a pork loin with Musselman’s Fresh Pressed Apple Cider and Apple Butter.
Preheat oven to 350° F.
Pat pork loin dry with paper towels and season all sides with salt and pepper.
Add bacon fat (or vegetable oil) to a braiser or Dutch Oven and place over medium heat. Place seasoned pork loin in the pan.
Scatter onions and garlic around the edges. Cook about 3-5 minutes on each side until golden brown.
In a small bowl combine apple cider and apple butter together. Pour mixture over browned roast and onions.
Cover and place in oven for one hour or until internal temperature has reached at least 145 degrees.
Remove pork loin to a cutting board and allow to rest 15 minutes before slicing.
For shredded pork, continue to cook an additional hour or until meat starts to fall apart.
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