Apple Cider Braised Pork Shoulder

This Apple Cider Braised Pork Shoulder is a fall favorite when you want something cozy that perfumes the whole house with sweet apples and fresh herbs as it gently cooks. With just one pot and simple steps, you get fork-tender pork layered with autumn flavors that make every bite comforting yet special.

This was the first big braise I ever made for a Friendsgiving and watching everyone go back for seconds made it an instant tradition at my table.

Ingredients

• Pork shoulder roast or Boston butt roast: Look for well-marbled cuts for the most tender results If bone-in it will hold more flavor
• Neutral oil: Grabs a beautiful sear on the pork Any mild oil works
• Fresh apple cider: Adds sweet tangy depth Choose high quality unfiltered cider for more apple flavor
• Chicken stock or broth: Keeps everything juicy and builds flavor Go for low sodium if possible
• Dijon mustard: Brings savory brightness and balance Smooth mustard blends best
• Dehydrated minced onion: Lends sweetness and saves time Always check for freshness in the spice section
• Garlic: A whole head infuses richness and mellow garlic into every bite Firm unblemished heads with tight skins are best
• Rosemary sprigs and thyme sprigs: These herbs make the kitchen smell amazing Look for fragrant bright sprigs not wilted ones
• Red onion: Adds color and gentle sweetness Choose onions that feel firm not soft
• Firm tart apples: Offer structure and just the right tang I recommend Honeycrisp Pink Lady or Gala apples
• Kosher salt and freshly cracked black pepper: Essential for seasoning throughout

Step-by-Step Instructions

Trim and Prep the Pork:

Pat pork dry and cut into large pieces if needed Remove large pieces of fat for a less greasy finish Season the pork on all sides with salt and pepper until well coated

Sear the Pork:

Heat oil over medium high in a large Dutch oven Add pork in a single layer Sear each side for at least four to five minutes until deeply browned This creates intense flavor and color for the braise Do this in batches if your pot is smaller

Make the Braising Liquid:

While searing whisk together apple cider chicken stock Dijon and dehydrated onion in a bowl Mix until the mustard and onion are evenly distributed Tie rosemary and thyme sprigs with kitchen twine if you have it for easy removal later

Assemble and Braise:

Return all pork to the pot Pour in the braising liquid Nestle the tied herbs and whole garlic head into the pot Cover tightly and place in a preheated oven at three twenty five degrees Fahrenheit Let it braise for three hours Start checking around two and a half hours for boneless pieces Flip pork halfway through

Add Onions and Apples:

When pork is just starting to get fork tender remove lid and arrange red onion slices and apple wedges around the pork Cover and return to the oven for thirty to forty five minutes until the pork is very tender and the apples and onions are soft but not falling apart

Rest and Finish:

Remove pot from oven Let pork rest in the braising liquid for at least thirty minutes Remove garlic head and squeeze the softened cloves into the juices Adjust seasoning with salt and pepper to taste Serve pork with apples and onions and lots of juices spooned over the top

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The apples are my favorite part they hold onto just enough tang and texture to cut through the rich pork I will never forget my nephews crowding around to try extra apples before dinner was even served This dish always feels like a family hug

Storage Tips

Leftovers keep covered in the fridge for up to four days Reheat gently in a pot over low heat with a splash of broth to keep the pork moist You can also freeze portions in airtight containers for up to three months The flavors get even richer after a day or two

Ingredient Substitutions

If you cannot find pork shoulder Boston butt works just as well Bone in cuts give extra flavor but boneless is easier to serve For cider if only sweet apple juice is available add a splash of lemon juice for a tart note If you want a lower sodium option use homemade unsalted broth

Serving Suggestions

Serve over creamy mashed potatoes buttered noodles or a rustic loaf of bread to soak up the juices This pork also pairs beautifully with sautéed greens roasted root vegetables or a simple side salad For something special brighten each plate with a sprinkle of fresh herbs

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Cultural and Seasonal Notes

Braising pork with apples and cider has deep roots in European and American autumn cooking In many farm communities families would make this dish to celebrate the apple harvest and the start of cooler weather It is a dish built for gathering sharing and celebrating abundance

Recipe FAQs

→ What cut of pork works best?

Pork shoulder or Boston butt are ideal, offering plenty of marbling for tender meat after slow braising.

→ Can I use apple juice instead of cider?

Fresh apple cider is preferred for richer flavor, but unsweetened apple juice can work in a pinch.

→ Are bone-in or boneless roasts better?

Both work well; bone-in lends more flavor and moisture, while boneless is easier to carve.

→ Which apples hold up during braising?

Choose firm, slightly tart varieties like Honeycrisp, Pink Lady, or Gala for best texture.

→ What sides go well with this dish?

Serve with mashed potatoes, crusty bread, or roasted root vegetables for a comforting meal.