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Irish Cider Braised Pork Recipe


Since we love Irish food, I like to serve it every day during the week of St. Patrick’s Day. Many of the dishes are simple, and the ingredients are those that most people like. American’s seem to think that the Irish subsist on nothing but corned beef and cabbage, but while the American Irish sometimes eat it, it isn’t popular in Ireland at all, and on a religious holiday such as St. Patrick’s Day, the Irish are going to gather with their families and serve something special. One very delicious and traditional dish served in Ireland is the following Irish Pork Braised in Apple Cider. Pork is very popular in Ireland, and apples always seem to be available, as well as onions.
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I have adapted this recipe to the Instant Pot to save time, but it can be easily done in the slow cooker if you’re going to be away or don’t have an Instant Pot. It takes longer, but there is very little hands-on time and the end results are identical. Mashed potatoes are the perfect accompaniment as well as Irish vegetables such as Brussels sprouts, sautéed cabbage, or leeks.

12 Servings

4 pounds bone-in pork shoulder or pork butt
salt and freshly ground black pepper
3 sprigs rosemary
1 tablespoon finely minced garlic
1 12 oz. can frozen apple juice concentrate
3 cups hottest tap water

4 medium onions, quartered and sliced
  1. Set the Instant Pot to the Sauté setting.
  2. Place the roast fat side down in the instant pot and brown; the heat will render enough fat to brown the other sides of the roast.
  3. Sprinkle the roast with salt and pepper and brown all sides.
  4. Toss in the garlic and rosemary; add the apple juice concentrate and hot water.
  5. Place the lid on the pot, set the valve to Sealing, and set to Manual for 60 minutes. When the cycle is done, release the pressure, open the lid, and add the onions.
  6. Place the lid on the pot, set the valve to Sealing, and set the pot to Manual for 8 minutes.
  7. When the cycle has finished, release the pressure and remove the roast and onions to a serving platter; keep warm.
  8. Pour the juices through a fine strainer, degrease them, add them to the pot, and turn the pot to sauté.
  9. Let the juices boil until they are reduced by half. Serve the roast pork with the juices and mashed potatoes as an accompaniment.
  10. Amount Per Serving
    Calories 318 Calories from Fat 139
    Percent Total Calories From: Fat 44% Protein 34% Carb. 23%

    Nutrient Amount per Serving
    Total Fat 15 g
    Saturated Fat 6 g
    Cholesterol 90 mg
    Sodium 103 mg
    Total Carbohydrate 18 g
    Dietary Fiber 0 g
    Sugars 0 g
    Protein 27 g

    Vitamin A 0% Vitamin C 52% Calcium 0% Iron 12%


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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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