Type what you have

Ingredients

• ✓ hard apple cider
• brown sugar
• pork tenderloin
• butter
• onion
• cinnamon
• onion powder
• salt
• black pepper
• granny smith apple
• hard roll

Instructions

1. 1 Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin.
2. 2 Cook on Low for 6 hours until very tender. Shred pork with a fork.
3. 3 About 20 minutes before pork is finished, melt butter in a large skillet over medium-low heat. Cook and stir onion in butter until well browned, about 10 minutes.
4. 4 Combine remaining 1/2 cup brown sugar, cinnamon, and onion powder in a small bowl; season with salt and pepper. Stir apples and brown sugar mixture into onion in the skillet. Cover and cook until apples are tender and sauce has thickened, about 10 minutes.
5. 5 Spoon shredded pork and apple-onion sauce over rolls to serve.

By coldstar37

Ingredients

• ✓ hard apple cider
• pork shoulder
• shallot
• salt
• rosemary
• black pepper
• fennel seed
• thyme
• cayenne pepper
• all-purpose flour
• olive oil
• sugar pumpkin

Instructions

1. 1 Cut pork into large chunks; place in a bowl. Add shallots, salt, rosemary, black pepper, fennel seeds, thyme, and cayenne pepper; mix thoroughly. Cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Add flour to pork; toss to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
4. 4 Slowly cut top off pumpkin by inserting the tip of a knife at a 45-degree angle into top; cut all the way around to remove "lid" with stem. Scrape seeds and fibers off bottom of lid and inside pumpkin using a large spoon or ice cream scoop.
5. 5 Line bottom of a baking pan with parchment paper; place pumpkin on top. Stuff pumpkin with browned pork; pour in cider. Cover with pumpkin lid.
6. 6 Bake in the preheated oven until pork is very tender, about 4 hours, adding a little more cider after a few hours, since it evaporates a lot. Remove from oven; rest. Brush pumpkin with some rendered fat from bottom of the pan.
7. 7 Scoop pork onto serving plates; cut pumpkin into pieces to serve. Combine remaining rendered fat with cooking liquid from inside pumpkin; rest 3 to 5 minutes. Skim most fat off top of sauce; spoon over pork.

By John Mitzewich

Ingredients

• ✓ hard apple cider
• rosemary
• thyme
• marjoram
• salt
• pepper
• pork tenderloin
• water
• apple
• red onion
• brown sugar
• all-purpose flour
• maple syrup

Instructions

1. 1 In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
4. 4 In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
5. 5 For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
6. 6 Slice roast, and serve with gravy.

By Bob Myers

Ingredients

• ✓ hard apple cider
• pork shoulder
• kosher salt
• pork
• vegetable oil
• onion
• salt
• black pepper
• sage
• apple cider vinegar
• creme fraiche
• heavy cream
• cayenne pepper
• creme fraiche
• chive

Instructions

1. 1 Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
2. 2 Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
3. 3 Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

By John Mitzewich