Ingredients
Scale
- 2 pounds pork shoulder or pork loin, trimmed and cut into 2-inch chunks
- 2 cups apple cider (preferably fresh or organic)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 3 large sweet potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 1/4 cup whole milk or heavy cream (substitute with almond milk for dairy-free)
- 2 tablespoons maple syrup or honey (optional, for mashed sweet potatoes)
- Fresh parsley or thyme for garnish (optional)
Instructions
- Start by seasoning the pork chunks generously with salt, pepper, dried thyme, cinnamon, and smoked paprika. This simple spice blend brings a warm, cozy flavor that reminds me of the seasons changing back home with Mama Lou.
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. When the oil is shimmering, add the pork pieces in batches, browning them on all sides to lock in those juices. This step takes about 8-10 minutes. Browning the meat thoroughly is key to developing depth, a lesson Mama Lou always taught me.
- Remove the browned pork and set aside. In the same skillet, add the sliced onion and cook until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Return the pork to the skillet and pour in the apple cider, scraping the bottom of the pan to loosen any browned bits. Those bits, or fond, are packed with flavor and give the dish its soul.
- Lower the heat to medium-low and cover the skillet. Let the pork simmer gently in the cider for about 45 minutes to an hour, or until the meat is fork-tender and the sauce has thickened slightly. The kitchen will fill with the sweet, spiced aroma that always takes me back to my childhood kitchen.
- While the pork is cooking, prepare the mashed sweet potatoes. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Add a pinch of salt, then bring to a boil over high heat. Once boiling, reduce heat to medium and cook until the potatoes are very tender, about 20 minutes.
- Drain the potatoes and return them to the pot. Add butter, milk (or dairy-free substitute), and maple syrup or honey if you like a touch of sweetness. Mash until smooth and creamy. I always think of Ouma here—she loves her sweet potatoes just a bit sweeter, and we’ve made this little tweak for her palate over the years.
- Season the mashed sweet potatoes with salt and pepper to taste. Keep warm until the pork is ready.
- Once the pork is tender and the sauce is rich and fragrant, taste and adjust seasoning as needed. Garnish with fresh parsley or thyme if you have it on hand.
- Serve the succulent apple cider pork over a generous helping of creamy mashed sweet potatoes. Plate it beautifully, just like Mama Lou taught me—because food tastes better when it looks inviting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International