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Apple Cider Braised Pork Shoulder is a cozy and comforting dish that brings fall flavors right to your table. The pork is slow-cooked until tender in a bath of fresh apple cider, aromatic herbs, and sweet-tart apples creating layers of rich flavor. This one-pot meal is perfect for a weekend dinner when you want something hearty but not complicated.
I first made this on a crisp autumn afternoon and was hooked by how the pork soaked up the apple cider’s sweet tang. Since then it has become my go-to for chilly evenings when I want something warming and special.
Gather Your Ingredients
- Pork shoulder roast: four to five pounds—choose bone-in if possible for extra flavor—bone adds richness during cooking
- Neutral oil for searing: such as canola or vegetable—these have high smoke points for a perfect crust
- Fresh apple cider: not vinegar—for natural sweetness and acidity—look for cloudy, unfiltered cider if you can
- Chicken stock or broth: to deepen the braising liquid flavor and keep the pork moist
- Dijon mustard: adds a subtle tang and slight sharpness balancing the cider sweetness
- Dehydrated minced onion: for concentrated onion flavor without extra chopping
- One head of garlic: with top sliced off to release soft roasted garlic cloves into the broth
- Fresh rosemary and thyme sprigs: for an herbaceous aroma and classic pork pairing
- Red onion sliced thickly: holds shape well during braising adding savory sweetness
- Firm slightly tart apples peeled and wedged: Honeycrisp or Pink Lady recommended—they hold texture and complement the pork without disintegrating
- Kosher salt and freshly cracked black pepper: to season and enhance all flavors
How to Make It
- Preheat oven:
- Preheating the oven to three hundred twenty-five degrees Fahrenheit prepares it perfectly for low and slow braising.
- Prepare pork:
- Start by trimming excess fat off the pork shoulder if there are large fat caps, it prevents an overly greasy final dish but leaves enough for flavor. Cut it into four large pieces or leave whole if bone-in. Pat the pork dry thoroughly using paper towels then season all over with kosher salt and pepper liberally; this is what builds the initial flavor crust.
- Sear pork:
- Heat your neutral oil in a heavy dutch oven over medium high heat until shimmering but not smoking. Carefully place pork pieces in a single layer and sear on each side for four to five minutes until deep golden brown. This step locks in juices and creates a rich flavorful exterior. Depending on your pot size, sear in batches if needed.
- Prepare braising liquid and herbs:
- While pork sears, whisk together two cups fresh apple cider, two cups chicken stock or broth, two tablespoons Dijon mustard, and one tablespoon dehydrated minced onion until combined. Tie rosemary and thyme sprigs together with kitchen twine to easily retrieve later.
- Combine and cook:
- Once all pork is browned, pour in the cider mixture making sure pork is partially submerged. Add the herb bundle and sliced garlic head into the pot alongside the pork. Cover tightly and transfer to oven.
- Braise:
- Braise slowly for about three hours checking around two and a half hours if you use boneless pork. Flip the pork once halfway through cooking to ensure even tenderness. The pork should be nearly fork tender at this point.
- Add onions and apples:
- Remove from oven and arrange the sliced red onions and apple wedges around the meat. Cover and return to oven for an additional thirty to forty five minutes to soften the fruit and let those flavors mingle fully.
- Rest and serve:
- Take the pot out and let the pork rest in its braising liquid for thirty minutes. When ready to serve, squeeze roasted garlic cloves out of their husks into the broth or directly over the meat. Taste the jus and adjust salt and pepper as needed. Spoon the cooking juices over the pork, apples, and onions for a beautiful presentation and extra flavor.
I love how the fresh herbs and roasted garlic infuse the braising liquid making every bite fragrant and deeply comforting. This recipe always makes me think of fall Sundays at my grandma’s house when the whole family gathered around the table, the aroma filling the kitchen while dinner slowly cooked away.
Flavor Boosters
Store leftovers tightly covered in the refrigerator for up to four days. The pork will continue soaking in the flavorful juices making it even better the next day. Reheat gently on the stove over low heat or in a covered dish in the oven to avoid drying out.
Serving Suggestions
Serve with creamy mashed potatoes or buttered egg noodles that soak up the sauce perfectly. A side of roasted green beans or sautéed greens adds a fresh contrast. For an autumn twist try serving this with a warm apple and cabbage slaw to brighten the plate.
Creative Twists
In spring and summer, swap the apples for pears or peaches to keep the fruity element but suit the season. Reduce braising time slightly for smaller pork cuts. Adding a splash of white wine to the braising liquid can also give a lovely brightness when apples are not in season.
This recipe combines simple ingredients with slow cooking for a comforting and flavorful meal. It’s perfect for cozy autumn dinners or any time you want a hearty dish with minimal effort.
Recipe FAQs
- → What type of pork is best for braising?
Pork shoulder or Boston butt roast is ideal due to its marbling, which keeps the meat tender and flavorful during long cooking.
- → Can bone-in or boneless pork be used?
Both work well, but bone-in adds extra flavor and can help keep the meat moist.
- → Why use fresh apple cider in the cooking liquid?
Fresh apple cider adds natural sweetness and depth, enhancing the pork’s flavor without overpowering it.
- → How long should the pork be braised?
About 3 to 3.5 hours until very tender, with an additional 30-45 minutes after adding apples and onions.
- → What herbs complement this dish?
Fresh rosemary and thyme provide aromatic, earthy notes that balance the sweetness from apples and cider.
- → What kind of apples work best?
Firm, slightly tart apples like Honeycrisp or Pink Lady hold their shape and add a bright contrast to the rich pork.