This Apple Cider Braised Pork Shoulder is a comforting, one-pot dinner that’s ideal for cozy fall evenings. Succulent pork is slow-cooked to perfection in a rich blend of fresh apple cider, onions, apples, and aromatic herbs. The result? A melt-in-your-mouth dish bursting with fall flavors.
INGREDIENTS
- 4–5 lb pork shoulder 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 (opposite the root end)
- 3 rosemary sprigs
- 4 thyme sprigs
- 1 red onion, cut into thick slices
- 2 firm, slightly tart apples*, peeled and cut into wedges
- Kosher salt
- Freshly cracked black pepper
INSTRUCTIONS
- Preheat the oven to 325°F.
- Trim any large fat caps from the pork if needed. Cut the pork into four large pieces, or leave it whole if bone-in.
- Pat the pork pieces dry with a paper towel, then season generously with kosher salt and black pepper.
- In a large Dutch oven, heat the oil over medium-high heat. Once the oil is hot, sear the pork in a single layer for 4–5 minutes per side until deeply browned. Work in batches if necessary.
- While the pork sears, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a bowl. Tie the rosemary and thyme into a small bundle with kitchen twine.
- Once the pork is browned, pour the cider mixture into the Dutch oven. Add the herb bundle and garlic head. Cover the pot and transfer it to the oven.
- Braise for about 3 hours, flipping the pork halfway through. For boneless pork, start checking around 2 ½ hours.
- When the pork is nearly fork-tender, remove from the oven and arrange the onion slices and apple wedges around the pork. Cover and return to the oven for another 30–45 minutes, until the pork is very tender.
- Let the pork rest in the braising liquid for 30 minutes before serving. Squeeze the softened garlic cloves into the broth or over the pork for added flavor. Adjust the seasoning of the braising liquid with salt and pepper, then spoon it over the pork, apples, and onions to serve.
NOTES
*For guidance on using boneless or bone-in pork, see the blog post.
*If your pork is especially fatty, trim some excess before searing.
*Best apple varieties for this recipe are firm and slightly tart, such as Honeycrisp, Pink Lady, or Gala.
*Important: Use apple cider, not apple cider vinegar, as vinegar will alter the flavor entirely.
