Introduction

This tender and flavorful apple cider braised pork shoulder is a comforting dish perfect for cozy dinners. Slow-cooked with fresh apple cider, herbs, and aromatic garlic, it delivers juicy meat infused with sweet and savory notes.

The image shows a close-up of a cooked dish with several layers in a pot: the bottom layer is a creamy light brown sauce with small flecks of herbs evenly spread throughout; floating within the sauce are slices of golden-yellow potatoes with a soft texture; on top of the sauce and potatoes are tender shredded pieces of meat with a mix of golden brown crispy edges and juicy, fibrous interiors; scattered among the meat are caramelized, translucent slices of red onions adding purplish accents; all elements appear rich and moist, bathing in the sauce inside a rustic container; the background is a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 325°F (160°C).
Step 2: Trim excess fat from the pork if necessary. Cut into 4 large pieces or leave whole if bone-in.
Step 3: Pat the pork dry with paper towels, then season generously with kosher salt and freshly cracked black pepper.
Step 4: Heat the oil in a large Dutch oven over medium-high heat. Sear the pork pieces in a single layer for 4-5 minutes per side until deeply browned. Do this in batches if needed.
Step 5: While searing, whisk together the apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion. Tie the rosemary and thyme sprigs together with kitchen twine.
Step 6: Pour the braising liquid over the browned pork. Add the herb bundle and garlic head to the pot. Cover and transfer to the oven.
Step 7: Braise for about 3 hours, checking at 2.5 hours for boneless cuts. Flip the pork halfway through. When just shy of fork tender, remove pork and arrange the red onion slices and apple wedges around it. Cover and return to oven for 30-45 more minutes until very tender.
Step 8: 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 husk into the broth or directly onto the pork. Adjust seasoning with salt and pepper. Serve the juices spooned over the pork, apples, and onions.

Tips & Variations

Use fresh apple cider for sweetness and depth; avoid apple cider vinegar as it is too acidic for this recipe.
Tying the rosemary and thyme sprigs together makes removing herbs easier after cooking.
For a smoky twist, add a splash of applewood-smoked liquid smoke or sauté the onions with a bit of smoked paprika before braising.
Serve with mashed potatoes or crusty bread to soak up the flavorful braising juices.

Storage

Store leftover pork and braising liquid in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to keep the meat tender and juicy. You can also freeze leftovers for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

The dish shows a rich stew with three main layers visible: at the bottom is a creamy, pale orange sauce with tiny herb specks spread evenly, creating a smooth and slightly thick texture. Above the sauce are soft yellow potato wedges and slices of cooked purple onion, some slightly translucent and others with a bit of charred edge, scattered around the dish. The top layer consists of pieces of cooked meat with a browned, crispy outer surface and tender, shredded inner texture, resting partly immersed in the sauce and surrounded by the vegetables. The food is inside a round cooking pot with a textured brown rim, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork?

Yes, pork shoulder or Boston butt are ideal for braising because they become tender and flavorful. Other cuts like pork loin may dry out and are less suitable.

Is apple cider necessary for the braising liquid?

Fresh apple cider adds a natural sweetness and fruity acidity that complements the pork. Substituting with apple juice is possible but may result in a less complex flavor.