Print

Apple Cider Braised Pork Shoulder

Apple Cider Braised Pork Shoulder
Print Recipe

This Apple Cider Braised Pork Shoulder is the ultimate fall comfort meal. Cooked low and slow in fresh apple cider, chicken broth, aromatics, and herbs, the pork becomes incredibly tender and flavorful. Apples and red onions melt into the braising liquid, creating a naturally rich, slightly sweet sauce that pairs beautifully with the savory pork. It’s a simple one-pot recipe that feels rustic, cozy, and perfect for cool autumn evenings.

Ingredients

Scale

  • 4–5 lb pork shoulder roast or Boston butt

  • 2 tablespoons neutral oil

  • Kosher salt and freshly cracked black pepper, to taste

  • 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 fresh rosemary sprigs

  • 4 fresh thyme sprigs

  • 1 red onion, cut into thick slices

  • 2 firm, slightly tart apples, peeled and cut into wedges

Instructions

  • Preheat the Oven
    Preheat oven to 325°F (165°C).

  • Prepare the Pork
    Trim any large excess fat from the pork. Cut into 4 large pieces, or leave whole if bone-in. Pat dry and season generously on all sides with kosher salt and black pepper.

  • Sear the Pork
    Heat oil in a large Dutch oven over medium-high heat. Add the pork in a single layer and sear for 4–5 minutes per side until deeply browned on all sides. Work in batches if needed. Remove briefly if necessary.

  • Prepare the Braising Liquid
    While the pork sears, whisk together apple cider, chicken broth, Dijon mustard, and dehydrated minced onion. Tie rosemary and thyme together with kitchen twine.

  • Braise
    Return pork to the Dutch oven. Pour in the braising liquid, then add the garlic head and herb bundle. Cover and transfer to the oven.

  • Slow Cook
    Braise for about 3 hours, flipping the pork halfway through (check at 2½ hours for boneless pork).

  • Add Apples & Onions
    Once the pork is nearly fork-tender, remove from oven and arrange apples and red onions around the pork. Cover and return to the oven for 30–45 minutes, until the pork is very tender.

  • Rest & Finish
    Remove from oven and let the pork rest in the braising liquid for 30 minutes. Squeeze roasted garlic cloves into the broth or over the pork. Season the braising liquid to taste with salt and pepper.

  • Serve
    Serve the pork sliced or shredded, spooning apples, onions, and braising juices generously over the top.

Notes

  • Best Apples: Use firm, tart varieties like Honeycrisp, Pink Lady, or Granny Smith to prevent them from becoming mushy.

  • Bone-In vs Boneless: Bone-in pork adds extra flavor but may need slightly more time.

  • Make It Ahead: This dish tastes even better the next day as the flavors deepen.

  • Thicker Sauce: Simmer the braising liquid uncovered on the stovetop for 10–15 minutes after cooking if you want a thicker sauce.

Find it online: https://chocotune.com/apple-cider-braised-pork-shoulder-2/