Description
Apple Cider Braised Pork Shoulder is a comforting fall dinner made with tender, slow-braised pork, sweet apples, and a rich, herb-infused cider broth. This one-pot recipe is perfect for cozy gatherings, Sunday suppers, or holiday meals, offering deep flavor with minimal hands-on time.
Ingredients
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4–5 lb pork shoulder roast (or Boston butt)
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2 tbsp neutral oil
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2 cups fresh apple cider
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2 cups chicken stock or broth
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2 tbsp Dijon mustard
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1 tbsp dehydrated minced onion
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1 head garlic, top sliced off
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3 rosemary sprigs
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4 thyme sprigs
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1 red onion, thickly sliced
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2 firm tart apples (e.g., Granny Smith or Honeycrisp), peeled and cut into wedges
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Kosher salt and freshly ground black pepper, to taste
Instructions
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Preheat oven to 325°F (163°C). Trim excess fat and cut pork into large chunks (if boneless).
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Pat pork dry and season generously with salt and pepper.
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In a Dutch oven, heat oil over medium-high heat. Sear pork on all sides, 4–5 minutes per side. Do in batches if needed.
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In a bowl, whisk together apple cider, chicken stock, Dijon mustard, and dehydrated onion.
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Tie rosemary and thyme sprigs with kitchen twine.
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Pour the cider mixture into the pot. Nestle in the garlic and herb bundle.
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Cover and braise in the oven for 2½ to 3 hours, flipping pork halfway through.
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Add apples and red onion slices in the final 30–45 minutes of cooking.
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Let rest 30 minutes in the braising liquid before serving.
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Squeeze garlic cloves into the broth or smear them over the pork. Serve hot with broth and toppings.
Notes
Choose firm apples so they retain texture during braising.
Searing the pork before braising builds deep flavor.
This dish is excellent for make-ahead meals—flavor improves after a day.
Serve with mashed potatoes, noodles, or polenta to soak up the rich cider broth.
Leftovers freeze well and reheat beautifully.
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Category: Plats
- Method: Braising
- Cuisine: American