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Close-up of a savory pot roast topped with caramelized onions and yellow cherry tomatoes, garnished with fresh thyme sprigs. The dish resembles a rich Apple cider braised pork recipe, highlighting the tender and juicy texture of the meat immersed in a luscious, brown sauce.

Apple Cider Braised Pork Shoulder Recipe

by
Jump to Recipeยท5 from 7 reviews

When it comes to comfort food, this Apple Cider Braised Pork Shoulder takes the crown. Itโ€™s everything you could want in a cozy, fall-inspired mealโ€”tender, juicy pork with the subtle sweetness of apple cider, the earthiness of fresh herbs, and a hint of Dijon mustard for just the right amount of tang. I love making this on a weekend when I have time to let it slowly braise in the oven, filling the house with the most incredible smell. By the time itโ€™s ready, the pork is so tender it practically falls apart, and those roasted apples and onions? Divine!

Why Youโ€™ll Love This Recipe

  • Full of Flavor: The combination of apple cider, herbs, and garlic creates a savory-sweet flavor thatโ€™s perfect for fall.
  • Tender and Juicy: Slow braising makes the pork melt-in-your-mouth tender.
  • Perfect for Special Occasions: This dish is elegant enough for a holiday dinner but simple enough for a cozy Sunday meal at home.

Ingredients

  • Pork Shoulder (Boston Butt): 4-5 lb roast, trimmed of excess fat.
  • Neutral Oil: 2 tablespoons, for searing.
  • Fresh Apple Cider: 2 cups (not apple cider vinegar!), for sweetness and depth.
  • Chicken Stock/Broth: 2 cups, to build a rich braising liquid.
  • Dijon Mustard: 2 tablespoons, for a tangy bite.
  • Dehydrated Minced Onion: 1 tablespoon, to enhance the braising liquid.
  • Garlic: 1 head, top sliced off for roasting.
  • Rosemary Sprigs: 3, for a fragrant, earthy touch.
  • Thyme Sprigs: 4, to complement the rosemary.
  • Red Onion: 1, cut into thick slices to add sweetness.
  • Apples: 2 firm, slightly tart, peeled and cut into wedges for a sweet and savory balance.
  • Kosher Salt and Freshly Cracked Black Pepper: Season to taste.

Variations

  • Swap the Apples: If you canโ€™t find firm, tart apples, try using Granny Smith or Honeycrisp for the best results.
  • Add Potatoes: For a more complete meal, toss in some baby potatoes with the onions and apples.
  • Maple Twist: Add a tablespoon of maple syrup to the braising liquid for a sweeter finish.

How to Make the Recipe

1. Preheat the Oven

Preheat your oven to 325ยฐF. Low and slow is the way to go with this recipeโ€”itโ€™s what gives the pork that melt-in-your-mouth tenderness.

2. Trim and Season the Pork

If your pork shoulder has a large fat cap, trim some of it off, but leave a little for flavor. You can cut the pork into 4 large pieces for quicker cooking or leave it whole if bone-in. Pat the pork dry with a paper towel and season generously with kosher salt and freshly cracked black pepper.

3. Sear the Pork

In a large Dutch oven, heat 2 tablespoons of neutral oil over medium-high heat. Once the oil is hot, sear the pork pieces on all sides, about 4-5 minutes per side, until deeply browned. This is where the flavor magic happensโ€”so donโ€™t rush it! Depending on your Dutch ovenโ€™s size, you may need to sear the pork in batches.

4. Prepare the Braising Liquid

While the pork is searing, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a bowl. Set aside. Tie the rosemary and thyme together with kitchen twine to make a little herb bundle.

5. Braise the Pork

Once the pork is browned, pour the apple cider mixture into the Dutch oven. Nestle the herb bundle and the head of garlic (cut side up) into the pot with the pork. Cover the pot with a tight-fitting lid and place it in the preheated oven.

6. Cook Low and Slow

Braise the pork for about 3 hours. Check it around 2 ยฝ hours if itโ€™s bonelessโ€”the pork should be tender but not quite falling apart. Halfway through cooking, flip the pork to ensure it cooks evenly.

7. Add Apples and Onions

Once the pork is almost fork-tender, remove the pot from the oven and arrange the sliced red onions and apple wedges around the pork. Return the pot to the oven, cover, and cook for another 30-45 minutes until the apples and onions are soft, and the pork is fall-apart tender.

8. Rest and Serve

Let the pork rest in the braising liquid for about 30 minutes to let the flavors fully develop. When youโ€™re ready to serve, squeeze the garlic cloves out of their husk and mix them into the braising liquid. Adjust the seasoning with more salt and pepper if needed, and serve the tender pork with the braised apples, onions, and that flavorful, juicy broth spooned over the top.

How to Serve

  • With Mashed Potatoes: Serve with creamy mashed potatoes to soak up all that delicious braising liquid.
  • On a Bed of Greens: For a lighter option, serve the pork over a bed of sautรฉed spinach or mixed greens.
  • As Leftovers: This pork is even better the next day. Shred it up and make sandwiches, tacos, or toss it into a salad.

Make Ahead

  • Fridge: Store leftovers in an airtight container with some of the braising liquid for up to 3 days. Reheat gently on the stove or in the oven.
  • Freezer: You can freeze the pork in the braising liquid for up to 3 months. Thaw overnight in the fridge and reheat in a low oven.

FAQs

Can I use a slow cooker instead of a Dutch oven?
Yes! After searing the pork, transfer everything to a slow cooker and cook on low for 6-8 hours.

Do I have to use apple cider?
Fresh apple cider gives the best flavor, but you could substitute with apple juice in a pinch. Just avoid using apple cider vinegar.

What kind of apples work best?
Firm and slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady work best since they hold their shape during cooking.

This Apple Cider Braised Pork Shoulder is the ultimate cozy, fall-inspired dish. Itโ€™s rich, flavorful, and the perfect centerpiece for a special meal. Trust me, after just one bite, youโ€™ll be making this on repeat all season long!

Print
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Close-up of a savory pot roast topped with caramelized onions and yellow cherry tomatoes, garnished with fresh thyme sprigs. The dish resembles a rich Apple cider braised pork recipe, highlighting the tender and juicy texture of the meat immersed in a luscious, brown sauce.

Apple Cider Braised Pork Shoulder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Hannah
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 45 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 6โ€“8 servings 1x
  • Category: Main Dishes
  • Method: Braising
  • Cuisine: American
Print Recipe

Description

This Apple Cider Braised Pork Shoulder is the ultimate cozy comfort meal, combining tender pork, sweet apple cider, and fresh herbs. Perfect for cold nights, the pork becomes melt-in-your-mouth tender, with apples and onions adding a sweet-savory balance.

Ingredients

Units Scale
  • 4โ€“5 lb pork shoulder roast or Boston butt roast
  • 2 tablespoons neutral oil
  • 2 cups fresh apple cider (not apple cider vinegar)
  • 2 cups chicken stock or broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dehydrated minced onion
  • 1 head of garlic, top sliced off
  • 3 rosemary sprigs
  • 4 thyme sprigs
  • 1 red onion, thickly sliced
  • 2 firm and slightly tart apples, peeled and cut into wedges
  • Kosher salt
  • Freshly cracked black pepper

Instructions

  1. Preheat the Oven: Preheat your oven to 325ยฐF (163ยฐC).
  2. Trim and Season the Pork: Trim any excess fat from the pork, especially large fat caps. Cut the pork into 4 large pieces or leave it whole if bone-in. Pat it dry with a paper towel and season generously with kosher salt and freshly cracked black pepper.
  3. Sear the Pork: In a large Dutch oven, heat 2 tablespoons of neutral oil over medium-high heat. Sear the pork for 4-5 minutes on each side until deeply browned. You may need to do this in batches, depending on the size of your pot.
  4. Prepare the Braising Liquid: While the pork is searing, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a separate bowl. Set aside. Tie the rosemary and thyme sprigs together using kitchen twine.
  5. Braise the Pork: After the pork is browned, pour the prepared braising liquid into the Dutch oven. Add the herb bundle and the garlic head (cut side down). Cover the pot and place it in the preheated oven.
  6. Cook the Pork: Braise the pork for about 3 hours, flipping the pieces halfway through cooking. Check for tenderness at around 2.5 hours if youโ€™re using boneless pork.
  7. Add the Apples and Onions: When the pork is nearly fork-tender, remove the Dutch oven from the oven and add the sliced onions and apple wedges around the pork. Cover and return the pot to the oven for another 30-45 minutes until the pork is fully tender.
  8. Rest and Serve: Remove the Dutch oven from the oven and let the pork rest in the braising liquid for about 30 minutes. Squeeze the garlic cloves out of their husks into the broth for added flavor. Taste and adjust seasoning with additional salt and pepper as needed. Serve the pork with the apples and onions, spooning the rich braising liquid over the top.

Notes

  • Type of Pork: You can use either bone-in or boneless pork shoulder, but bone-in will add extra flavor. Adjust cooking time based on the cut of pork.
  • Thickening the Sauce: If you prefer a thicker sauce, remove the pork from the pot at the end and simmer the braising liquid on the stovetop for an additional 10-15 minutes until reduced to your desired consistency.
  • Make-Ahead Tip: This dish can be made a day ahead of serving. Let the pork cool in the braising liquid, refrigerate overnight, and reheat in the oven at 325ยฐF (163ยฐC) until warmed through.

Nutrition

  • Serving Size: 1 portion
  • Calories: 510 kcal
  • Sugar: 12g
  • Sodium: 740 mg
  • Fat: 32g
  • Saturated Fat: 12g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 120mg

668 thoughts on โ€œApple Cider Braised Pork Shoulder Recipeโ€

  1. Checked roast temp at 1 hour and it was already 185 F. Turned oven down to 275 F cut cooking time by 30min. Iโ€™ll post another review to inform the results. Should the internal temp get so high when cooking in the Dutch oven?

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  2. The verdict โ€ฆ OUTSTANDING!! No matter the temp, the timing works fine. My roast was just under 4 lbs. After 1 hour, I reduced the temp to 270 F. Left it going for another hour and a half, putting the apples and onions in for the last hour. Rested in sauce as in the recipe. Served with mashed potatoes, carrots, and cornbread. Definitely serve with sauce.

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