Description
This Apple Cider Braised Pork Shoulder combines the richness of slow-cooked pork with the sweetness of apple cider, aromatic herbs, and tender apples. A comforting, crowd-pleasing fall dinner that’s as flavorful as it is beautiful.
Ingredients
Scale
- 4–5 lb pork shoulder roast or Boston butt roast*
- 2 tablespoons neutral oil (canola or vegetable 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, slightly tart apples*, peeled and cut into wedges
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Notes: Fresh apple cider (not vinegar) adds depth and natural sweetness. Choose firm apples like Honeycrisp, Braeburn, or Pink Lady that hold up well during cooking.
Instructions
- Preheat and Prepare:
Preheat your oven to 325°F (163°C). Pat the pork shoulder dry with paper towels, then season generously with salt and pepper on all sides. - Sear the Pork:
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Once hot, sear the pork shoulder on all sides until golden brown, about 4–5 minutes per side. Transfer to a plate and set aside. - Build the Base:
In the same pot, add the red onion slices and sauté for 3–4 minutes until slightly softened and beginning to brown. Stir in the Dijon mustard and dehydrated onion, scraping up any browned bits from the bottom of the pan. - Add the Liquids:
Pour in the apple cider and chicken stock, stirring well to combine. Add the garlic head (cut side up), rosemary, and thyme. Bring to a gentle simmer. - Braise the Pork:
Return the pork shoulder to the pot, nestling it into the liquid. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2½ to 3 hours, turning the roast halfway through, until the meat is fork-tender and pulls apart easily. - Add Apples:
In the last 30 minutes of cooking, add the apple wedges around the pork. Cover and return to the oven. The apples will soften and absorb the savory cider flavor without falling apart. - Finish and Serve:
Remove the pork from the pot and let it rest for 10–15 minutes before slicing or shredding. Strain the braising liquid if desired, or simmer it on the stovetop for a few minutes to reduce and thicken into a silky sauce. Serve the pork with the apples, onions, and plenty of that luscious cider gravy spooned over the top.
Notes
Active Time: 25 minutes
Passive (Braising) Time: 3 hours
Use a Dutch oven for the best heat retention and even cooking.
Don’t rush the sear — that deep caramelized crust adds huge flavor to the finished dish.
If your cider is very sweet, balance the flavor with an extra spoonful of Dijon or a splash of apple cider vinegar at the end.