This Apple Cider Braised Pork Shoulder is the ultimate cozy one-pot meal, perfect for fall! Tender pork is slow-cooked in a flavorful mix of fresh apple cider, onions, apples, and herbs, creating a rich and comforting dish. The pork becomes melt-in-your-mouth tender as it braises in a fragrant bath of cider and chicken broth, while rosemary, thyme, and garlic infuse it with a savory, autumnal aroma.
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 the root end)
- 3 rosemary sprigs
- 4 thyme sprigs
- 1 red onion, cut into thick slices
- 2 firm, slightly tart apples, peeled and cut into wedges
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat the oven to 325°F.
- Trim excess fat from the pork, especially if there are large fat caps. If using boneless pork, cut it into 4 large pieces. If bone-in, leave the pork whole.
- Pat the pork dry with paper towels and season generously with kosher salt and freshly cracked black pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, sear the pork on all sides, about 4-5 minutes per side, until deeply browned. Sear in batches if necessary.
- While the pork is browning, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated minced onion. Set aside. Tie the rosemary and thyme sprigs into a bundle using kitchen twine.
- Once the pork is browned, pour in the cider mixture. Add the herb bundle and garlic head to the pot. Cover the Dutch oven and place it in the oven.
- Braise for about 3 hours (check around 2.5 hours if using boneless pork), flipping the pork halfway through. The pork should be just shy of fork-tender at this point.
- Remove the pot from the oven and add the onion slices and apple wedges around the pork. Cover again and return to the oven for another 30-45 minutes, until the pork is fall-apart tender.
- Once done, let the pork rest in the braising liquid for about 30 minutes. Squeeze the roasted garlic out of the husk into the liquid or directly onto the pork. Season the braising liquid with salt and pepper to taste.
- Serve the pork with the apples, onions, and braising juices spooned over the top for a deliciously hearty fall meal.
This comforting dish pairs wonderfully with mashed potatoes or crusty bread to soak up all the rich, flavorful juices!