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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Preheat your oven to 325°F to prepare for slow braising the pork.
- 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.
- Season the Pork: Season all sides of the pork pieces liberally with kosher salt and freshly cracked black pepper to enhance flavor.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
