Apple Cider Braised Pork Shoulder

When fall rolls around and crisp apples fill my kitchen, nothing beats the comfort and aroma of apple cider braised pork shoulder. This main course transforms humble ingredients into an inviting centerpiece that always gets rave reviews. Succulent pork slowly braises in fresh apple cider alongside onions and apples, infusing every bite with sweetness, savory depth, and a whisper of herbs. It is a true one-pot wonder that makes the house smell incredible and feels just right for cooler weather.

I first made this dish for a family Sunday supper after a trip to the orchard. The way the pork melted into the cider and apple flavors had everyone coming back for seconds. Now it has become our cold weather tradition.

Ingredients

• Pork shoulder roast: Choose a marbled cut like Boston butt for juicy results Trim excess fat for best texture

• Neutral oil: Grapeseed or canola helps you get a beautiful sear without overpowering flavors

• Fresh apple cider: Seek unfiltered cider from local orchards for peak apple flavor Avoid using apple cider vinegar

• Chicken stock or broth: Homemade or low sodium varieties add richness and savory balance

• Dijon mustard: Adds a tangy pop and helps tenderize the meat Use real Dijon for best depth

• Dehydrated minced onion: A pantry staple that adds sweet onion undertones without fuss

• Head of garlic: Roasting the whole head infuses mellow garlic throughout the braise

• Rosemary sprigs: Choose fresh and fragrant bunches for bold herbal notes

• Thyme sprigs: Adds earthiness and classic fall aroma Always use fresh when possible

• Red onion: Thick slices become meltingly sweet during braising Pick firm onions for even cooking

• Firm tart apples: Honeycrisp or Granny Smith hold up beautifully and cut the richness with their tartness

• Kosher salt: Balances flavors and helps tenderize the pork

• Freshly cracked black pepper: Finishes the dish with a touch of spice

Step-by-Step Instructions

Prepare the Pork:

Start by using a sharp knife to trim away any thick caps of fat from the pork shoulder. If using a boneless cut, cut into four large chunks so more surface gets browned and tender. If the cut is bone-in, you can leave it whole for extra flavor.

Season and Sear:

Pat each piece of pork dry with paper towels to ensure a golden crust. Generously sprinkle kosher salt and cracked black pepper on all sides. Heat the neutral oil in your largest Dutch oven over medium-high heat. Once the oil shimmers, add the pork in a single layer. Work in batches if needed giving each side a solid four to five minutes until a deep golden brown develops. This crust is vital for flavor.

Mix and Add the Braising Liquid:

While the pork is browning, whisk together fresh apple cider, chicken stock, Dijon mustard, and minced onion until well blended. Tying up the rosemary and thyme into a small bundle with kitchen twine lets you infuse flavor and easily fish out the stems later.

Braise with Aromatics:

Once the pork is browned on all sides, pour in the cider mixture so the meat is partially submerged. Nestle the bundle of herbs and whole head of garlic beside the pork. Cover tightly with a lid and transfer to a preheated 325 F oven.

Slow-Cook and Add Apples and Onions:

Let the pork braise for about three hours flipping the meat halfway through for even cooking. At the two and a half hour mark check if boneless pieces are nearly fork tender. Once the pork nears tenderness scatter the red onion slices and apple wedges around the meat. Re-cover and continue baking for another thirty to forty five minutes until the apples soften and the pork easily pulls apart.

Rest and Serve:

Remove the Dutch oven from the oven and let the pork rest in its fragrant braising juices for half an hour. When ready to serve squeeze the roasted garlic from its skins over the pork or into the juices. Taste and adjust the sauce with additional salt and pepper as needed. Spoon the juices apples and onions over the pork for a rich and velvety presentation.

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The apples become my favorite bite adding a subtle tartness that brightens the dish. There is a moment each year when the steam from this pork roast fogs up my kitchen windows and everyone hurries to the table smelling cider and rosemary in the air.

Storage Tips

Let leftovers cool fully then store pork and braising liquid together in a sealed container in the fridge for up to four days. To freeze slice the pork and pack it with some juices in an airtight bag. Defrost overnight and gently rewarm covered in the oven or on the stovetop to keep everything moist.

Ingredient Substitutions

If you cannot find fresh apple cider substitute with a good quality unsweetened apple juice. For herbs swap in sage or a bay leaf if rosemary and thyme are out of reach. Any firm tart apple can be used so pick what is local and crisp. In a pinch yellow or white onion works instead of red.

Serving Suggestions

This dish shines over a bed of buttery mashed potatoes or fall vegetables. Spoon extra juices over roasted carrots or parsnips. Leftover pork tucks perfectly into sandwiches with crisp slaw piled on top or as a filling for autumn tacos.

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Recipe Roots

Slow braising pork in sweet and savory liquids is a tradition with roots in many cultures from rustic French kitchens to American farmhouse tables. Apple cider has long paired with pork in regions where both are abundant and the sweet cider acts as a natural tenderizer and flavor booster.

Recipe FAQs

→ What cut of pork works best?

Pork shoulder or Boston butt are ideal for slow braising due to their marbling and connective tissue which become tender and flavorful.

→ Can I use apple juice instead of cider?

Fresh apple cider is preferred for depth, but unsweetened apple juice may be substituted if cider isn’t available, adjusting sweetness to taste.

→ Does the dish freeze well?

Yes, the cooked pork and braising liquid freeze beautifully. Cool completely before transferring to airtight containers and freeze for up to 3 months.

→ What sides go well with this?

Creamy mashed potatoes, roasted root vegetables, or crusty bread are classic pairings that soak up the braising juices wonderfully.

→ How do I know when the pork is done?

The pork is done when it’s very tender and easily pulls apart with a fork after braising for several hours.

→ Can I prepare this ahead?

Absolutely—letting the pork rest in its juices for a few hours or overnight enhances the flavors for serving.