Description
This Apple Cider Braised Pork Shoulder recipe features tender, flavorful pork slowly cooked in a savory apple cider and herb-infused braising liquid. The pork is seared to develop a rich crust, then braised with fresh apples, onions, garlic, rosemary, and thyme, resulting in a comforting dish perfect for a hearty family meal.
Ingredients
Scale
Pork and Seasoning
- 4–5 lb pork shoulder roast or Boston butt roast
- 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
Herbs and Aromatics
- 1 head of garlic, top sliced off opposite of the root end
- 3 rosemary sprigs
- 4 thyme sprigs
Additional Vegetables and Fruit
- 1 red onion, cut into thick slices
- 2 firm and slightly tart apples, peeled and cut into wedges (such as Honeycrisp, Pink Lady, or Gala)
Instructions
- Preheat Oven: Preheat your oven to 325°F to prepare for braising.
- Prepare the Pork: Trim any large excess fat from the pork shoulder if needed. Cut into four large pieces or leave whole if bone-in. Pat the pork dry and season all over generously with kosher salt and freshly cracked black pepper.
- Sear the Pork: Heat neutral oil in a large Dutch oven over medium-high heat. Once hot, arrange the pork pieces in a single layer and sear each side for 4 to 5 minutes until deeply browned, repeating until all sides are seared. You may need to work in batches depending on the size of your Dutch oven.
- Prepare Braising Liquid and Herbs: While searing, whisk together fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion. Tie rosemary and thyme sprigs together with kitchen twine to form a herb bundle.
- Braise the Pork: After searing, pour the braising liquid into the Dutch oven with the pork pieces. Add the herb bundle and the whole garlic head to the pot. Cover with a lid and transfer the pot to the oven. Braise for about 3 hours, starting to check tenderness at 2.5 hours if using boneless pork. Flip the pork halfway through the cooking time.
- Add Apples and Onions: When the pork is almost fork-tender, remove the pot from the oven. Arrange the sliced red onions and apple wedges around the pork. Cover and return to the oven for an additional 30 to 45 minutes until the pork is very tender.
- Rest and Serve: 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 onto the pork. Season the braising juices with salt and pepper to taste. Serve the juicy braised pork topped with apples, onions, and spoon the flavorful cooking juices over everything.
Notes
- Choose boneless or bone-in pork shoulder based on preference and refer to further notes on this in the blog post.
- If your pork has excess fat, trim it before searing for better texture and flavor balance.
- Select firm, slightly tart apple varieties like Honeycrisp, Pink Lady, or Gala for best results; avoid Granny Smith or Red Delicious as they tend to disintegrate during cooking.
Keywords: braised pork shoulder, apple cider pork, pork roast recipe, fall dinner, slow cooked pork, Dutch oven pork, apple pork recipe