Apple Cider Braised Pork Shoulder (Print-Friendly Version)
Cozy pork shoulder simmered with apple cider, onions, and apples for a flavorful, autumn-inspired main course.
# What You’ll Need to Make This:
→ Main
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2–2.2 kg pork shoulder roast or Boston butt roast, boneless or bone-in
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2 tablespoons neutral oil (such as canola or sunflower)
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2 cups (480 ml) fresh apple cider (do not use apple cider vinegar)
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2 cups (480 ml) chicken stock or broth
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2 tablespoons Dijon mustard
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1 tablespoon dehydrated minced onion
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1 head garlic, top sliced off opposite the root
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3 sprigs fresh rosemary
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4 sprigs fresh thyme
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1 large red onion, sliced thickly
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2 firm, slightly tart apples (such as Honeycrisp or Pink Lady), peeled and cut into wedges
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Kosher salt, to taste
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Freshly cracked black pepper, to taste
# How to Prepare:
01 -
Preheat oven to 165°C.
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Trim excess fat from the pork shoulder if necessary. Cut into 4 large pieces if boneless, or leave whole if bone-in. Pat pork dry and season generously on all sides with kosher salt and black pepper.
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Heat oil in a large Dutch oven over medium-high heat. Once hot, sear pork pieces in batches if needed, about 4–5 minutes per side, until deeply browned on all sides. Transfer browned pork to a plate if working in batches.
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While searing pork, whisk together apple cider, chicken stock, Dijon mustard, and dehydrated onion in a bowl. Bundle rosemary and thyme sprigs together using kitchen twine.
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Return all pork to the Dutch oven. Pour in the braising liquid. Nestle the herb bundle and prepared garlic head among the pork. Cover with the lid and place in the oven.
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Braise pork for 3 hours (begin checking doneness at 2.5 hours for boneless cuts), flipping meat halfway through, until almost fork-tender.
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Remove the Dutch oven and arrange apple wedges and red onion slices around the pork. Cover and return to the oven for 30–45 minutes until the pork is very tender and the apples and onions are softened.
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Let pork rest in the braising liquid for 30 minutes after removing from the oven. Squeeze out roasted garlic cloves into the broth or onto the pork. Adjust seasoning in the braising liquid with additional salt and pepper if needed. Serve pork with braised apples, onions, and spoon over juices.
# Extra Tips:
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For best results, select firm, slightly tart apples such as Honeycrisp, Pink Lady, or Gala, which hold their shape during braising.
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Consider trimming excess surface fat from the pork to prevent an overly fatty sauce.