Apple Cider Braised Pork (Print-Friendly Version)
Tender pork shoulder braised in apple cider with apples, onions, and fresh herbs for a comforting meal.
# Ingredients You’ll Need:
→ Pork
01 -
4-5 pounds pork shoulder roast or Boston butt roast
→ Cooking Fats and Oils
02 -
2 tablespoons neutral oil
→ Liquids
03 -
2 cups fresh apple cider (not apple cider vinegar)
04 -
2 cups chicken stock or broth
→ Condiments and Seasonings
05 -
2 tablespoons Dijon mustard
06 -
1 tablespoon dehydrated minced onion
07 -
Kosher salt to taste
08 -
Freshly cracked black pepper to taste
→ Aromatics and Herbs
09 -
1 head of garlic, top sliced off opposite root end
10 -
3 sprigs rosemary
11 -
4 sprigs thyme
→ 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 the oven to 325°F (163°C) to prepare for cooking.
02 -
Trim excess fat from pork shoulder if necessary; cut into four large pieces or leave whole if bone-in. Pat dry and season liberally with kosher salt and freshly cracked black pepper.
03 -
Heat neutral oil in a large Dutch oven over medium-high heat. Sear pork pieces in a single layer for 4-5 minutes per side until deeply browned, working in batches if needed.
04 -
Whisk together apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion. Tie rosemary and thyme sprigs together with kitchen twine.
05 -
Pour braising liquid over seared pork in the Dutch oven. Add herb bundle and garlic head. Cover and cook in oven for approximately 3 hours, checking at 2.5 hours if boneless. Flip pork halfway through.
06 -
When pork is just shy of fork tender, arrange red onion slices and apple wedges around the meat. Cover again and continue braising for an additional 30-45 minutes until pork is very tender.
07 -
Remove pork from oven and let rest in braising liquid for 30 minutes. Squeeze softened garlic cloves from the husk into the broth or over pork. Season braising liquid with salt and pepper to taste. Serve juices spooned over pork, apples, and onions.
# Extra Tips:
01 -
For best texture, use firm, slightly tart apples such as Honeycrisp or Pink Lady. Avoid varieties that break down easily like Granny Smith or Red Delicious.
02 -
Trim excess fat before searing if pork is overly fatty to improve texture.