Description

This Apple Cider Braised Pork Shoulder recipe features tender, slow-cooked pork infused with the sweet and tangy flavors of fresh apple cider, aromatic herbs, and savory broth. The pork is seared to develop a rich crust, then braised low and slow in a flavorful liquid until meltingly tender. Finished with baked apples and onions, this hearty and comforting dish is perfect for fall or any cozy occasion.

Ingredients

Scale

Pork and Seasoning

4-5 lb pork shoulder roast or Boston butt roast (bone-in or boneless)
Kosher salt, to taste
Freshly cracked black pepper, to taste
2 tablespoons neutral oil

Braising Liquid

2 cups fresh apple cider (not apple cider vinegar)
2 cups chicken stock or broth
2 tablespoons Dijon mustard
1 tablespoon dehydrated minced onion

Flavorings and Aromatics

1 head garlic, top sliced off opposite of the root end
3 rosemary sprigs
4 thyme sprigs

Vegetables & Fruit

1 red onion, cut into thick slices
2 firm and slightly tart apples, peeled and cut into wedges

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow braising.
Prepare Pork: Trim excess fat from the pork shoulder if necessary. Cut into 4 large pieces or leave whole if bone-in.
Season Pork: Pat pork dry with paper towels. Season liberally with kosher salt and freshly cracked black pepper all over.
Sear Pork: Heat the neutral oil in a large Dutch oven over medium-high heat. Place pork pieces in a single layer and sear for 4-5 minutes per side until deeply browned, repeating on all sides. Sear in batches if needed.
Mix Braising Liquid & Prepare Herbs: While pork sears, whisk together fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion. Tie rosemary and thyme sprigs together with kitchen twine.
Add Braising Components: Pour the braising liquid over the browned pork in the Dutch oven. Add the herb bundle and the sliced-top garlic head. Cover the pot and transfer to the oven.
Braise Pork: Cook for about 3 hours, checking after 2.5 hours if using boneless pork. Flip the pork halfway through cooking. The pork should be just shy of fork tender when ready for the next step.
Add Apples and Onions: Remove the pot from the oven, arrange the thick slices of red onion and apple wedges around the pork. Cover and return to oven for an additional 30-45 minutes until the pork is very tender.
Rest and Serve: Remove pork from the oven and let it rest in the braising liquid for 30 minutes. Squeeze roasted garlic cloves out of their husk into the broth or onto the pork. Adjust seasoning of the braising liquid with salt and pepper. Serve the pork slices topped with the baked apples, onions, and spooned braising juices.

Notes

Use fresh apple cider, not apple cider vinegar, for a sweeter and more complex flavor.
Tying herbs together helps infuse flavor and makes removal easier before serving.
Braising low and slow ensures tender, juicy pork shoulder.
For best results, use a heavy Dutch oven or similarly thick-walled pot with a lid to retain moisture.
This dish pairs well with mashed potatoes, roasted vegetables, or crusty bread to soak up the delicious juices.