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You Asked for It: Cracker Barrel's Cider Braised Pork Roast recipe

I would like the recipe for cider braised pork roast from Cracker Barrel. Thank you.

Barbara Joyce, Tampa

Margie Gearhart of Land O'Lakes shares a recipe she got from the magazine Everyday With Rachael Ray. It's not the Cracker Barrel recipe but it sure is delicious. It is an easy dish to prepare. A key note: Heat the olive oil before putting the roast in the pan. Personally, I do not cook with this cut of meat so I asked the butcher at Publix about the cut. At his suggestion I used a boneless Boston butt roast that had been trimmed. My cut was also smaller than what the recipe calls for because I have a small slow cooker. It was moist and, best of all, inexpensive. I was unable to find dried apples so I omitted them. Some gourmet groceries may have them. There are sources online but some have large minimum orders. Served with mashed potatoes, this is a meal to warm you up on a cold night.

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Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail Include your name, city and phone number.


Cider Braised Pork Shoulder

1 (5-pound) boneless pork shoulder roast, trimmed

Salt and pepper

2 tablespoons extra-virgin olive oil

1 onion, sliced

3 ribs celery, cut into 2-inch pieces

1 cup apple cider

6 ounces dried apples

½ cup golden raisins

1 tablespoon ground sage

Season the pork with salt and pepper. In a large, heavy skillet heat the olive oil over medium heat. Add the pork roast and cook, turning, until browned, about 15 minutes.

Grease the inside of a large slow cooker. Add the onion and celery. Arrange the pork on top and pour in the cider. Scatter the apples and raisins over the pork and sprinkle the sage on top. Cover and cook on low heat until tender, about 5 hours.

Transfer the pork to a cutting board and let cool for a few minutes as you skim the fat from the gravy. Slice pork into thick pieces and serve with the gravy, fruit and vegetables.

Serves 4 to 6.

Source: Everyday With

Rachael Ray

You Asked for It: Cracker Barrel's Cider Braised Pork Roast recipe 02/08/11 [Last modified: Tuesday, February 8, 2011 3:30am]
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