Man, I’ve been making a lot of rouxs
lately (which you’ll be seeing in all their buttery glory in a series of
upcoming holiday videos), but for this apple cider braised pork roast, I
wanted to keep things a little lighter and decided to use a classic
reduction.
We’ve done dozens of similar style
sauces, but most of those were traditional pan sauces, where the skillet
is deglazed with some kind of flavorful liquid, which is reduced down,
and finally finished with butter.
This is basically the same technique;
except here we’re reducing the braising liquid from the slow cooker
while our pork rests. By the way, I keep saying “cider” because it
sounds and looks better in print, but I actually used apple juice. Both
work very well, but a just-pressed, unfiltered cider would be my
official recommendation.