Cider-Braised Pork Roast with Chipotle Chilies and Potatoes

Tender braised pork and potatoes with sweet apple cider, tangy balsamic, smoky chipotle chilies, and a breath of fresh jalapeno peppers! After a quick visit on the stove-top, the oven does all the work, making this dish as easy as it is comforting. Let's recap, melt-in-your-mouth pork, smoky chipotles, fresh heat, tangy balsamic, sweet cider. Yeah, that works.

I like to add potatoes to this dish, so they soak up all the flavor from the pork, chipotle chilies, jalapeno, onion, and herbs. BUT, if you want to leave the potatoes out, this dish can be served in soft rolls, or with rice or mashed spuds.

And for you slow-cooker fans: I cooked this dish in the oven, but you can certainly use your slow cooker. I recommend searing the pork in a hot skillet first, to lock in juices and create a nice crust.

Note: I like to cook my sauce down until it's almost gone, thick and caramelized. After the pork cooks and is shredded, you can decide how thick or thin you want your sauce. And, if you go too far, you can always add a little water to thin the sauce out.

Cider-Braised Pork Roast with Chipotle Chilies and Potatoes

4-pound boneless pork shoulder or butt
Salt and ground black pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 cups cubed potatoes (red, gold or russet, I prefer red or gold)
1/2 cup sliced yellow onion
1 jalapeno pepper, seeded and chopped
1 1/2 cups apple cider (not apple juice)
2 minced chipotle chilies in adobo sauce with 1 tablespoon sauce from can
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

Preheat the oven to 325 degrees.
Cut the pork into 4-inch chunks. Season the pork all over with the salt and pepper.
Heat the oil in a large oven-proof pot or Dutch oven over medium-high heat. Add the pork and cook until browned on all sides. Add the oregano, thyme, salt, and pepper and stir to coat. Cook 1 minute, until the herbs are fragrant.
Remove the pan from the heat and nestle the potatoes, onion and jalapeno around the pork.
In a small bowl, whisk together the apple cider, chipotle chilies, vinegar, and mustard. Pour the mixture over the pork and vegetables. Return the pan to the heat (medium-high) and bring to a simmer.
Once the mixture is simmering, cover with a lid and transfer to the oven. Cook for 2 to 3 hours, until the meat pulls apart easily with a fork.
Transfer the pork to a cutting board (leave the vegetables in the sauce).
When the pork is cool enough to handle, shred the pieces with 2 forks. Return the pork to the vegetables and sauce and set the pan over medium heat. Simmer until you reach the desired consistency of the sauce. Season to taste with salt and pepper.

Serves 6