Apple Cider Braised Pork Shoulder Recipe

Introduction

This Apple Cider Braised Pork Shoulder is a comforting and flavorful dish perfect for a cozy dinner. The pork becomes tender and juicy as it slowly braises in a fragrant blend of apple cider, herbs, and aromatics. It’s a simple yet impressive meal to share with family and friends.

Ingredients

• 4-5 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 opposite of the root end
• 3 rosemary sprigs
• 4 thyme sprigs
• 1 red onion, cut into thick slices
• 2 firm and slightly tart apples*, peeled and cut into wedges
• Kosher salt
• Freshly cracked black pepper

Instructions

1. Step 1: Preheat your oven to 325°F.
2. Step 2: Trim any large fat caps from the pork, and cut it into 4 large pieces or leave whole if bone-in.
3. Step 3: Pat the pork dry with paper towels, then season generously with kosher salt and black pepper all over.
4. Step 4: Heat the neutral oil in a large Dutch oven over medium-high heat. Once hot, sear the pork pieces in a single layer for 4-5 minutes per side until deeply browned, doing this in batches if needed.
5. Step 5: While searing, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a bowl. Tie the rosemary and thyme together with kitchen twine.
6. Step 6: After browning the pork, pour the braising liquid into the pot. Add the herb bundle and garlic head. Cover the Dutch oven and place it in the oven.
7. Step 7: Braise for about 3 hours, checking at 2½ hours if using boneless pork. Flip the pork halfway through cooking. When the pork is nearly fork tender, remove from the oven and arrange the red onion slices and apple wedges around the meat. Cover and return to the oven for another 30-45 minutes until very tender.
8. Step 8: Remove the pork from the oven and let it rest in the braising liquid for 30 minutes before serving. Squeeze the roasted garlic cloves out of their husk into the broth or onto the pork. Season the braising liquid with salt and pepper as needed, and serve it spooned over the pork, apples, and onions.

Tips & Variations

• Use firm, tart apples like Granny Smith for a nice balance with the rich pork.
• If you don’t have fresh herbs, dried rosemary and thyme can be used, but reduce the quantity since dried herbs are more concentrated.
• For a deeper flavor, marinate the pork in the apple cider and Dijon for a few hours before cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the oven with some of the braising liquid to keep the pork moist. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use apple cider vinegar instead of fresh apple cider?

No, apple cider vinegar is much more acidic and will alter the flavor significantly. Use fresh apple cider, which is sweeter and less sharp, to achieve the intended taste.

Do I need to sear the pork before braising?

Searing is highly recommended as it develops a rich, browned crust that adds depth of flavor to the final dish. It also helps seal in the juices for a more tender result.

Apple Cider Braised Pork Shoulder Recipe

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★★★★★

4.8 from 78 reviews

• Author: Lana
• Total Time: 4 hours 5 minutes
• Yield: 6 servings 1x

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Description

This Apple Cider Braised Pork Shoulder is a succulent, fall-inspired dish featuring tender pork slow-cooked in a savory blend of apple cider, chicken stock, and aromatic herbs. The pork is first seared to develop a rich crust, then braised low and slow with rosemary, thyme, garlic, tart apples, and onions. The final result is melt-in-your-mouth pork infused with layers of warm, slightly sweet flavors, perfect for cozy dinners or special occasions.

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Ingredients

Scale 1x2x3x

Meat and Fats

• 4–5 lb pork shoulder roast or Boston butt roast
• 2 tablespoons neutral oil

Liquids and Condiments

• 2 cups fresh apple cider (not apple cider vinegar)
• 2 cups chicken stock or broth
• 2 tablespoons Dijon mustard

Herbs and Aromatics

• 1 tablespoon dehydrated minced onion
• 1 head of garlic, top sliced off opposite of the root end
• 3 rosemary sprigs
• 4 thyme sprigs

Produce

• 1 red onion, cut into thick slices
• 2 firm and slightly tart apples, peeled and cut into wedges

Seasonings

• Kosher salt
• Freshly cracked black pepper

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Instructions

1. Preheat the Oven: Preheat your oven to 325°F to prepare for slow braising the pork.
2. Prepare the Pork: Trim any excessive fat from the pork shoulder, especially large fat caps. Cut the pork into four large pieces, or leave it whole if it is a bone-in roast. Pat dry with paper towels to remove moisture for better searing.
3. Season the Pork: Season all sides of the pork pieces liberally with kosher salt and freshly cracked black pepper to enhance flavor.
4. Sear the Pork: Heat the neutral oil in a large Dutch oven over medium-high heat. Once hot, place the pork in a single layer and sear each side for 4-5 minutes until deeply browned. Repeat for all sides, working in batches if necessary to avoid overcrowding.
5. Prepare Braising Liquid and Herbs: While searing, whisk together the fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion in a bowl and set aside. Tie the rosemary and thyme sprigs together with kitchen twine to form a bundle.
6. Add Braising Liquid and Herbs: After the pork is browned, pour the prepared braising liquid into the Dutch oven. Add the herb bundle and the halved garlic head to the pot. Cover the pot with its lid.
7. Braise the Pork: Place the covered Dutch oven in the preheated oven. Braise the pork for approximately 3 hours, checking for tenderness starting at 2.5 hours if your pork is boneless. Flip the pork halfway through the cooking time to ensure even braising.
8. Add Apples and Onions: When the pork is nearly fork-tender, remove the pot from the oven. Arrange the sliced red onion and apple wedges around the pork in the braising liquid. Cover and return to the oven for an additional 30-45 minutes to allow the fruit and onions to soften and meld with the pork.
9. Rest and Serve: Remove the pork from the oven and let it rest in the braising liquid for 30 minutes. Squeeze the softened garlic cloves out of their husks into the broth or directly over the pork. Adjust seasoning in the braising liquid with salt and pepper to taste. Serve the pork slices spooned with the braising juices, apples, and onions for a comforting and flavorful meal.

Notes

• Using bone-in pork shoulder will add extra flavor, but boneless works well too.
• Fresh apple cider is essential for the best flavor; avoid using apple cider vinegar.
• Choose firm, slightly tart apples such as Granny Smith for a nice balance of sweetness and acidity.
• Letting the pork rest in the braising liquid after cooking enhances juiciness and flavor absorption.
• If you don’t have a Dutch oven, use a heavy, oven-safe pot with a tight-fitting lid.

• Prep Time: 20 minutes
• Cook Time: 3 hours 45 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American

Keywords: apple cider pork shoulder, braised pork recipe, slow cooked pork, fall dinner recipe, comfort food