Description
This Apple Cider Braised Pork Shoulder recipe features succulent, tender pork slow-cooked in a flavorful blend of fresh apple cider, chicken broth, Dijon mustard, and aromatic herbs. Accompanied by caramelized onions and tart apples, this dish balances savory and sweet notes perfectly, making it an ideal comforting meal for gatherings or a special family dinner.
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
Aromatics and Vegetables
- 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 and slightly tart apples, peeled and cut into wedges (e.g. Honeycrisp, Pink Lady, Gala)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow braising.
- Prepare Pork: Trim any excess large fat caps from the pork shoulder if needed. Cut the pork into 4 large pieces or leave whole if bone-in, then pat dry with paper towels. Season generously all over with kosher salt and freshly cracked black pepper.
- Sear Pork: Heat the neutral oil in a large Dutch oven over medium-high heat. Once hot, add the pork pieces in a single layer and sear for 4-5 minutes on each side until deeply browned. Repeat until all sides are evenly browned, searing in batches if necessary.
- Mix Braising Liquid: While searing, whisk together the fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion in a bowl. Tie rosemary and thyme sprigs together with kitchen twine to create a herb bundle.
- Combine and Braise: After searing, pour the braising liquid into the Dutch oven with the pork. Add the herb bundle and whole head of garlic (top sliced) to the pot. Cover the pot with a lid and transfer to the oven.
- Sear Braise: Braise the pork in the oven for approximately 3 hours, checking at around 2.5 hours if using boneless pork. Flip the pork pieces halfway through the cooking time to ensure even tenderness. The pork should become just shy of fork tender by the end of this period.
- Add Apples and Onions: Remove the pork briefly from the oven, arrange the sliced red onions and apple wedges around the meat, cover again, and return to the oven. Continue braising for another 30-45 minutes until the pork is very tender and the apples and onions have softened without falling apart.
- Rest and Serve: Remove the Dutch oven from the oven and let the pork rest in the braising liquid for 30 minutes. Before serving, squeeze the softened garlic cloves out of their skins into the broth or onto the pork. Adjust the braising liquid’s seasoning with additional salt and pepper if needed. Serve the pork with the apples, onions, and juices spooned generously over the top.
Notes
- For best results, choose firm, slightly tart apple varieties like Honeycrisp, Pink Lady, or Gala. Avoid Granny Smith, Red, or Golden Delicious apples as they tend to become overly soft and fall apart during cooking.
- Trim excess fat from pork if it appears especially fatty to reduce greasiness in the final dish.
- Bone-in pork shoulder adds more flavor and moisture but may require slightly longer cooking times compared to boneless cuts.
- Allowing the pork to rest in the braising liquid after cooking helps it absorb more flavor and remain moist.
Keywords: apple cider, pork shoulder, braised pork, fall apart pork, braising, slow cooked pork, Dutch oven recipe, comfort food, autumn recipes