Apple Cider Braised Pork (Print-Friendly Recipe)

Tender pork slow-cooked with apple cider, onions, apples, and fresh herbs for a comforting autumn meal.

# Ingredients List:

→ Pork

01 - 4-5 pounds pork shoulder roast or Boston butt roast

→ Liquids

02 - 2 cups fresh apple cider (not apple cider vinegar)
03 - 2 cups chicken stock or broth

→ Seasonings and Oils

04 - 2 tablespoons neutral oil
05 - 2 tablespoons Dijon mustard
06 - 1 tablespoon dehydrated minced onion
07 - Kosher salt
08 - Freshly cracked black pepper

→ Herbs and Aromatics

09 - 3 sprigs fresh rosemary
10 - 4 sprigs fresh thyme
11 - 1 head garlic, top sliced off opposite root end

→ Produce

12 - 1 red onion, cut into thick slices
13 - 2 firm, slightly tart apples, peeled and cut into wedges

# How to Make It:

01 - Set oven temperature to 325°F (163°C).
02 - Trim any large excess fat from the pork. Optionally cut into four large pieces or leave whole if bone-in. Pat dry and season generously with kosher salt and freshly cracked black pepper.
03 - Heat neutral oil in a large Dutch oven over medium-high heat. Once hot, add pork in a single layer. Sear each side for 4-5 minutes until deeply browned, turning to brown all sides. Sear in batches if necessary.
04 - Whisk together fresh apple cider, chicken stock, Dijon mustard, and dehydrated minced onion until combined. Tie rosemary and thyme sprigs together with kitchen twine.
05 - Pour braising liquid into the pot with the browned pork. Add the herb bundle and garlic head. Cover pot and transfer to oven. Braise for approximately 3 hours, flipping pork halfway through. Begin checking tenderness at 2.5 hours for boneless cuts.
06 - Once pork is nearly fork-tender, remove the pot from oven. Arrange red onion slices and apple wedges around the pork. Cover and return to oven for an additional 30 to 45 minutes until pork is very tender.
07 - Remove pork from oven and let rest in the braising liquid for 30 minutes. Squeeze softened garlic cloves from their husk into the liquid or onto the pork. Adjust seasoning of braising liquid with salt and pepper to taste. Serve pork with apples and onions, spooning the juices over.

# Extra Information:

01 - For best results, use firm, slightly tart apple varieties such as Honeycrisp, Pink Lady, or Gala. Avoid apples that break down quickly like Granny Smith or Red Delicious.

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