Apple Cider–Braised Pork Roast

1️⃣ Prep the Pork

Pat the boneless roast completely dry.

If the roast is loose or uneven, tie it with butcher’s twine in a few spots to keep it compact and help it cook evenly.

Season very generously with Traeger Rub.

2️⃣ Build the Braising Base

In a grill-safe Dutch oven or deep pan, add:

🧅 sliced onions

🍎 sliced apples

🧄 smashed garlic

🌿 thyme + rosemary

Place the pork on top.

Pour 1–2 cups apple cider over the veggie + fruit bed, not over the pork.

Do NOT cover yet.

3️⃣ Traeger Time — 275°F

Place the pan on the grill uncovered.

Cook until the internal temp hits 180°F and a gorgeous flavorful bark has formed.

Then cover tightly and keep cooking until it reaches 205°F and is fall-apart tender.

4️⃣ Separate Everything

Remove the pork, apples, onions, and garlic.

Defat the remaining juices.

5️⃣ Make the Gravy

Bring the defatted juices to a simmer.

Whisk in stone-ground Dijon, fresh thyme, salt, and pepper.

Simmer until silky and slightly thickened.

6️⃣ Finish the Dish

Slice or gently pull the pork.

Return the pork + all the apples and onions back into the pan with the gravy.

Coat everything in that luscious sauce.

Serve warm and enjoy the most comforting fall dinner — perfect for family gatherings, Sunday night meals, or for anyone skipping turkey this year. 🍂💛