Description
This Apple Cider Braised Pork Shoulder is a cozy, slow-cooked dish where tender pork shoulder is simmered in apple cider, chicken stock, mustard, garlic, and herbs. The result is a flavorful roast with a balance of savory, sweet, and aromatic notes — perfect for family gatherings or fall dinners.
Ingredients
Scale
- 4–5 lb pork shoulder roast or Boston butt roast
- 2 tablespoons neutral oil (such as canola or vegetable)
- 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 and slightly tart apples (like Honeycrisp or Pink Lady), peeled and cut into wedges
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 325°F (165°C).
- Season the pork: Pat the pork shoulder dry with paper towels. Generously season all sides with kosher salt and freshly cracked black pepper.
- Sear the pork: Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Once hot, sear the pork shoulder on all sides until golden brown, about 3–4 minutes per side. Remove the pork and set aside.
- Build the flavor base: In the same pot, add the sliced red onion and cook until slightly softened, about 3 minutes. Stir in the Dijon mustard and minced onion.
- Deglaze: Pour in the apple cider and chicken stock, scraping up any browned bits from the bottom of the pot.
- Add aromatics: Return the pork shoulder to the pot. Nestle in the garlic head, rosemary, thyme, and apple wedges.
- Braise: Cover the pot tightly with a lid and transfer to the oven. Braise for 3½ to 4 hours, or until the pork is tender and easily shreds with a fork.
- Rest and serve: Carefully remove the pork shoulder from the liquid and let it rest for 10–15 minutes. Skim any excess fat from the braising liquid, then reduce it slightly over medium heat to make a flavorful sauce.
- Serve: Shred or slice the pork and spoon the sauce over the top. Serve with mashed potatoes, roasted vegetables, or a crusty loaf of bread to soak up every bit of that delicious cider-infused broth.
Notes
Active time: 30 minutes; Passive time: 3½–4 hours.
For even more flavor, marinate the pork in cider and herbs overnight before braising.
This dish reheats beautifully and can be made a day ahead for even richer flavor.