Apple Cider Braised Pork

This Apple Cider Braised Pork Shoulder is a cozy one-pot meal that feels like a warm hug on a cool autumn evening. The pork slowly cooks in fresh apple cider with onions, apples, and herbs, resulting in tender meat and a flavorful sauce that is perfect for family dinners or special occasions.

I first made this when the weather turned chilly, and the sweet aroma filling the kitchen made it an instant favorite. Now it’s a go-to comfort meal that everyone looks forward to as fall arrives.

Gather Your Ingredients

• Four to five pounds of pork shoulder roast or Boston butt roast: choose a cut with some marbling for richness
• Two tablespoons neutral oil: for searing without overpowering flavor  avocado or canola oil work well
• Two cups fresh apple cider: not vinegar, to add natural sweetness and acidity
• Two cups chicken stock or broth: for depth and moisture during braising
• Two tablespoons Dijon mustard: adds a subtle tang that brightens the dish
• One tablespoon dehydrated minced onion: enhances the aromatic base without extra chopping
• One head of garlic with the top sliced off: roasting whole garlic softens its flavor and adds complexity
• Three rosemary sprigs: for an earthy, piney note fresh is best
• Four thyme sprigs: lend a warm herbaceous aroma
• One red onion cut into thick slices: provides sweetness and texture after slow cooking
• Two firm and slightly tart apples peeled and cut into wedges: Honeycrisp or Pink Lady apples hold their shape and add freshness
• Kosher salt and freshly cracked black pepper: essential for seasoning and balancing flavors

How to Make It

Preheat an oven to 325 degrees Fahrenheit:

Sear the Pork:

Trim any large fat caps and decide if you prefer the pork whole or cut into four large chunks. Pat the pork dry to ensure proper browning. Generously season all sides with kosher salt and freshly cracked black pepper. Heat oil in a large Dutch oven over medium-high heat. When the oil shimmers, place the pork in a single layer and sear for four to five minutes per side until each side is deeply browned. Work in batches if necessary so the pork sears rather than steams.

Prepare Braising Liquid and Herbs:

While the pork sears, whisk together apple cider, chicken stock, Dijon mustard, and dehydrated minced onion into a smooth mixture. Using kitchen twine, tie the rosemary and thyme sprigs into a bundle for easy removal later.

Braise the Pork:

Once all sides of the pork are browned, pour the braising liquid over the meat in the Dutch oven. Nestle the herb bundle and garlic head into the pot alongside the pork. Cover with a lid and transfer to the oven. Allow the pork to braise low and slow for about three hours. Start checking doneness after two and a half hours if using boneless pork, flipping the meat halfway through cooking.

Add Apples and Onions:

When the pork is just shy of fork tender, carefully remove from the oven. Arrange the thickly sliced red onions and apple wedges around the pork, cover again, and return to the oven for another 30 to 45 minutes. This allows the apples and onions to soften without turning to mush, infusing them with the braising flavors.

Rest and Serve:

Remove the pork from the oven and let it rest in the braising liquid for 30 minutes. This resting period lets the meat reabsorb juices and become even more tender. To serve, squeeze the softened garlic cloves from their skins, distributing them over the pork and into the braising liquid. Taste the juices and adjust seasoning with salt and pepper as needed. Spoon the flavorful liquid generously over the pork, apples, and onions.

My favorite part is the roasted garlic which mellows and sweetens during braising  squeezing those cloves over the pork adds such a cozy touch. One chilly fall, making this meal brought my whole family together around the table with smiles and full plates, creating lasting memories.

Flavor Boosters

Roasted garlic adds a mellow, sweet depth. Fresh herbs like rosemary and thyme contribute earthy and piney notes that elevate the pork’s flavor.

Serving Suggestions

Serve this pork with creamy mashed potatoes, roasted root vegetables, or buttered noodles to soak up the flavorful braising juices. A crisp green salad with mustard vinaigrette balances the richness. Pair with warm crusty bread and a glass of hard cider or white wine for a complete fall feast.

Creative Twists

In cooler months, add chopped carrots and parsnips along with the apples and onions for extra sweetness and texture. During springtime, try braising with lemon slices and fresh parsley for a lighter twist. Summer versions may omit the apples and instead incorporate fresh tomatoes and fresh herbs for a bright, tangy profile.

This dish is sure to become a comforting family favorite with tender meat and layers of delicious flavors you’ll want to savor again and again.

Common Questions About the Recipe

→ What cut of pork works best for this dish?

Pork shoulder or Boston butt roast is ideal due to its marbling and ability to stay tender during slow braising.

→ Can I use bone-in pork for better flavor?

Yes, bone-in adds extra richness to the braising liquid and enhances the overall flavor.

→ What type of apples should I use?

Choose firm, slightly tart apples like Honeycrisp or Pink Lady to maintain texture and complement the savory flavors.

→ How important is it to sear the pork before braising?

Searing creates a flavorful crust and caramelization, which deepens the taste of the finished dish.

→ Can I substitute chicken broth with something else?

Vegetable broth works as a substitute, but chicken broth adds a subtle richness that enhances the pork.

→ How long should the pork rest after cooking?

Resting the pork in the braising liquid for about 30 minutes allows the juices to redistribute and intensify flavor.