Pork Roast with Dark Apples Cider

We don’t make a secret out of the fact that we love cooking with Mead & Cider almost as much as we like drinking it! This last week I made a quick meal in our Instant Pot with some of our farm raised pork, herbs & potatoes.

When cooking pork I almost always try to add Dark Apples cider in with it, it just pairs so perfectly. In this recipe the Dark Apples cider added to the Instant Pot turns into a wonderful au jas sauce to dip the meat in!

My recipe for this is dead simple as I don’t usually have time to do something more complex 🙂

Pork Shoulder Roast: 2 pounds
Red Potatoes: 6 medium potatoes
Rosemary: 2 sprigs fresh
Parsley: 4 sprigs fresh
Salt: To taste
Pepper: To taste
Dark Apples Cider: 1/2 bottle

In the Instant Pot I added the pork shoulder straight out of the freezer along with the rosemary, parsley, salt and pepper and dumped in half a bottle of Dark Apples. I cooked on high pressure for 50 minutes and quick released the pressure.

I then added in the whole potatoes into the Instant Pot along with the meat and cooked on high pressure for an additional 10 minutes and then once again quick released the pressure.

The meat and potatoes were then plated with the liquid at the bottom getting collected into little cups to dip the meat into. We cut the potatoes and served them like baked potatoes with sour cream and cheddar cheese.

You could do any sides, but we choose to do fresh corn and slices of heirloom tomatoes out of our garden for this meal and it was delicious!

Of course pairing the drink is of highest importance, and for this we paired our Raven’s Choice blueberry mead, we could have just as easily paired it with Dark Apples since that was also in the meal, but the semi-dry Raven’s Choice mead paired magnificently with the meat and potatoes!

Let us know if you try this, or if you have other ways you have cooked with Mead or Cider so we can try it as well! If you want to give this a go, swing over the the Buy Online page and buy a bottle or two!

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