Ingredients
>
1 (4 lb) boneless pork shoulder roast
>
2 tbsp olive oil
>
1 yellow onion, sliced
>
6 cloves garlic, minced
>
2 tbsp all-purpose flour
>
2 cups apple cider, divided
>
6 sprigs fresh thyme
>
1 (16 oz) bag baby carrots
>
2 (8.8 oz) pkgs Love Beets ™ Ready-To-Eat Cooked Beets
Steps
1
Preheat oven to 350°F. Pat the pork dry with paper towels and season with salt and pepper. In a large Dutch oven, heat the oil on medium-high. Add pork and sear 3–4 min. per side. Transfer pork to a plate and set aside.
2
Reduce heat to medium. Add the onion to pot and cook 4–5 min., until softened. Stir in the garlic and cook 30 sec. more. Stir in the flour to coat. Add ½ cup apple cider and cook 1 min., scraping up brown bits from bottom of pot.
3
Return pork to pot. Add the thyme and remaining 1½ cups apple cider. Bring to a boil. Season with salt and pepper. Cover pot with lid and transfer to oven. Roast 2 hours.
4
Carefully remove pot from oven and add the carrots. Cover and return to oven. Cook 45 min. more, until pork is fork-tender. Transfer pork to a cutting board and let rest 10 min.
5
Meanwhile, discard thyme sprigs in pot. Using a slotted spoon, transfer carrots to a serving platter. Cut the beets into wedges and arrange with carrots. Using a wide spoon, skim fat from top of cooking liquid in pot. Bring to a boil on medium-high. Cook 2–3 min., until the sauce reduces slightly. Slice pork, arrange on platter, and serve with sauce.