There’s something incredibly comforting about the Apple Cider Braised Pork with Apples and Herbs Recipe that just makes me want to gather everyone around the table. It’s a cozy dish that marries tender pork with the bright freshness of apples, all simmered in a fragrant cider and herb sauce. If you’re looking for a recipe that feels like a warm hug on a plate, especially in fall or winter, this one’s definitely worth your time.

What makes this recipe stand out for me is how easy it is to let the slow braise do its magic, turning simple ingredients into something truly special. Plus, the combination of apple cider and fresh herbs creates a balance of sweet, savory, and aromatic flavors that’s genuinely crave-worthy. Whether you’re cooking for a Sunday dinner or a special occasion, this Apple Cider Braised Pork with Apples and Herbs Recipe never disappoints.

Ingredients You’ll Need

Each ingredient plays a key role in building those rich, layered flavors – the pork provides hearty substance, the apple cider brings a natural sweetness, and the herbs add fresh, woodsy aromas. Picking good quality ingredients makes the cooking process smoother and the final dish even better.

Pork Butt: I like to use bone-in pork butt for flavor, but since you discard the bone after cutting, boneless works too if easier.
Canola Oil: Neutral and great for browning the meat without adding extra flavor.
Apple Cider: Fresh, not from concentrate, adds that beautiful sweetness and depth to the braise.
Chicken Stock: Brings savory richness that balances the sweetness from the cider.
Apple Cider Vinegar: Just a splash to brighten everything up and add a subtle tang.
Dark Brown Sugar: Helps deepen the caramelized notes and creates a lovely glaze.
Dijon Mustard: Adds a bit of sharpness and complexity—don’t skip this one.
Garlic Head: Using the whole head with the top sliced off lets it roast in the braise, giving mellow, sweet garlic flavor.
Rosemary Sprigs: Woodsy and fragrant, pairing beautifully with pork.
Thyme Sprigs: I add thyme for a subtle herbaceous lift that brightens the dish.
Red Onion: Cut thick so it softens perfectly without disappearing into the sauce.
Butter: Stirred in at the end for a silky finish and extra richness.
Granny Smith Apples: Their tartness contrasts nicely with sweetness; peel and wedge for even cooking.
Kosher Salt & Black Pepper: Essential for seasoning and balancing flavors.

Variations

I love making this Apple Cider Braised Pork with Apples and Herbs Recipe my own depending on mood or season. Don’t be afraid to tweak herbs or add extras like spices—you’ll enjoy seeing how it transforms the dish.

Swap Herbs: Once, I switched rosemary and thyme for sage and it gave the pork a more autumnal character that was lovely.
Spice It Up: Adding a pinch of cinnamon or clove gave a warm, festive twist during the holidays.
Make It Gluten-Free: This recipe is naturally gluten-free if you double-check your chicken stock, which is great for sharing with friends who have sensitivities.
Use Different Apples: I’ve tried Gala or Honeycrisp instead of Granny Smith for a sweeter contrast, which works beautifully.

How to Make Apple Cider Braised Pork with Apples and Herbs Recipe

Step 1: Prepare and Brown Your Pork

Start by cutting your pork butt into large chunks, removing the bone for easier eating later. Pat the pieces dry—this is important because moisture can steam the pork instead of browning it. Heat canola oil in a heavy pot or Dutch oven over medium-high heat and work in batches, browning the pork all over until it’s beautifully golden. This step locks in flavor and adds a delicious caramelized note you don’t want to miss. Set the browned pork aside.

Step 2: Build the Braising Liquid

In the same pot, add sliced red onion and the top-sliced garlic head, cooking until the onions soften slightly. Deglaze with apple cider and chicken stock, scraping up all those tasty brown bits from the bottom—you don’t want to lose any of that flavor. Next, stir in apple cider vinegar, dark brown sugar, and dijon mustard to balance sweet, tangy, and savory notes. Toss in your rosemary and thyme sprigs and return the pork chunks back to the pot, making sure they’re nicely nestled into the liquid.

Step 3: Slow Braise Until Tender

Bring everything to a gentle simmer, then cover and reduce heat to low. Let the pork braise slowly for about 3 to 4 hours, or until it’s fork-tender and falling apart. Patience here is your friend—the low and slow method is what makes the pork melt-in-your-mouth amazing. About 30 minutes before the end, add the peeled, wedged Granny Smith apples. They’ll cook just enough to soften without losing their shape, soaking up the lovely braising liquid.

Step 4: Finish with Butter and Seasoning

Once your pork is tender and the apples are softened, stir in a tablespoon of butter for that silky, rich finish. Taste the sauce and season with kosher salt and freshly cracked black pepper as needed. At this point, if the sauce feels too thin, you can simmer uncovered for a few minutes to thicken it slightly. This step makes a big difference in the final mouthfeel.

How to Serve Apple Cider Braised Pork with Apples and Herbs Recipe

The image shows a close-up of a pot filled with several pieces of browned, tender meat with a slightly crispy, caramelized outer layer. Around the meat, there are glossy chunks of soft onions in pale purple and translucent brown shades, soaked in a rich, golden-brown broth with a glistening surface. Small bits of fresh green herbs and pieces of light yellow melted cheese are scattered throughout the dish, adding texture and color contrast. The pot's seam and edge are visible, showing a slightly worn white enamel interior with specks of the broth clinging to it. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish this dish with a sprinkle of fresh thyme leaves or chopped parsley to brighten it visually and add a fresh hit. Sometimes toasted chopped nuts like pecans or walnuts add a lovely crunch that pairs really well with the tender pork and soft apples.

Side Dishes

This pork is fantastic with creamy mashed potatoes or buttery noodles to soak up all the braising sauce. Roasted root vegetables or a crisp green salad round out the meal nicely—you want something fresh and light to balance the rich braise.

Creative Ways to Present

For holiday dinners, I love serving the pork over a bed of sautéed kale or Swiss chard for a seasonal touch. You can also plate it with apple wedges fanned out alongside, decorated with fresh herb sprigs to make it look extra inviting. It’s a great dish to offer family-style for sharing, where everyone can ladle their own helpings of pork, apples, and sauce.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Since the pork soaks up the sauce, it tastes even better the next day once the flavors meld. Just be sure to cool completely before refrigerating to keep it fresh.

Freezing

This recipe freezes beautifully. I portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

I reheat leftovers gently on the stove over low heat, adding a splash of stock or water if the sauce has thickened too much. Microwaving works fine too but keep it covered and check often to avoid drying out the pork.

FAQs

Can I use other cuts of pork for the Apple Cider Braised Pork with Apples and Herbs Recipe?

Absolutely! While pork butt is ideal because it becomes tender and flavorful during braising, you can use pork shoulder or even pork loin. Just note that pork loin is leaner and may dry out if overcooked, so keep an eye on it during braising.
What if I don’t have fresh apple cider? Can I substitute?

If fresh apple cider isn’t available, you can use a mixture of apple juice with a splash of lemon juice or apple cider vinegar to mimic the acidity and sweetness. Avoid using sweetened apple juice alone, as it can make the dish too sugary.
How do I prevent the pork from becoming tough?

The key is low and slow cooking. Maintaining a gentle simmer and covering the pot allows the pork to break down properly and become tender. Resist the urge to rush the process or cook on too high a heat, which can make meat tough.
Can I make this Apple Cider Braised Pork with Apples and Herbs Recipe in a slow cooker?

Yes! After browning the pork and sautéing the aromatics, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or until the pork is tender. Add the apples in the last 30 minutes to prevent them from getting mushy.
What’s the best way to thicken the sauce if it’s too thin?

Let the sauce simmer uncovered for a few minutes to reduce and thicken naturally. If you want a quicker method, mix a teaspoon of cornstarch with cold water, then stir it in and cook until thickened.

Final Thoughts

Honestly, this Apple Cider Braised Pork with Apples and Herbs Recipe has become a go-to whenever I want something that feels special without requiring endless effort. It’s a dish that welcomes company, warms the kitchen, and fills your home with the most inviting aromas. I encourage you to try it yourself—you might find it becoming one of your favorite meals to return to over and over. Trust me, once you taste that tender pork and fragrant sauce with apples, you’ll understand why I keep coming back to this recipe.

Apple Cider Braised Pork with Apples and Herbs Recipe

★★★★★ 4.4 from 58 reviews

Author: Isabella
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Braising
Cuisine: American

Print Recipe

Description

This Apple Cider Braised Pork recipe delivers tender, flavorful pork butt slowly cooked in a savory and slightly sweet apple cider sauce. The pork is browned and then braised with a combination of apple cider, chicken stock, apple cider vinegar, herbs like rosemary and thyme, as well as aromatic garlic and onions. Finished with butter and fresh Granny Smith apples, the dish balances rich, tangy, and sweet elements in every bite, perfect for a comforting family meal or special occasion.

Ingredients

Scale

Pork and Seasoning

5 pounds pork butt, bone in, cut into large chunks (bones discarded)
Kosher salt, to taste
Freshly cracked black pepper, to taste

For Braising Liquid

2 tablespoons canola oil
2 ½ cups apple cider
1 ½ cups chicken stock
2 tablespoons apple cider vinegar
2 tablespoons dark brown sugar
2 teaspoons Dijon mustard

Aromatics and Herbs

1 head garlic, top sliced off
3 sprigs rosemary
4 sprigs thyme
1 red onion, cut into thick slices

Finishing Touches

1 tablespoon butter
2 Granny Smith apples, peeled and cut into wedges

Instructions

Prepare and Season Pork: Cut the pork butt into large chunks, discarding the bones. Pat the pieces dry and generously season all sides with kosher salt and freshly cracked black pepper.
Brown the Pork: Heat canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the pork chunks in batches without crowding the pan, and sear until browned on all sides to develop flavor, about 4-5 minutes per side. Remove and set aside.
Add Aromatics: In the same pot, add the sliced red onion and whole head of garlic (with top sliced off) along with rosemary and thyme sprigs. Cook briefly to release their aromas, about 2 minutes.
Combine Braising Liquids: Pour in apple cider, chicken stock, apple cider vinegar, dark brown sugar, and Dijon mustard. Stir to combine and scrape up any browned bits from the bottom of the pan to deepen the flavor.
Braise the Pork: Return the browned pork to the pot, nestling the pieces in the braising liquid. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
Slow Cook: Reduce heat to low and allow the pork to braise gently for 2 ½ to 3 hours, or until the meat is fork-tender and easily pulls apart. Check occasionally to ensure the liquid is simmering gently and not evaporating excessively; add a splash of water or stock if necessary.
Add Apples and Finish: About 20 minutes before the pork is done, remove the lid and add the peeled and wedged Granny Smith apples along with the tablespoon of butter. Continue to cook uncovered to let the sauce thicken slightly and the apples soften but retain some texture.
Serve: Remove herb sprigs and garlic head from the pot. Taste and adjust seasoning with salt and pepper as needed. Serve the braised pork hot with the apples and plenty of the flavorful sauce spooned over the top.

Notes

For extra depth, brown the garlic head with the pork before adding onions and liquids.
You can substitute chicken stock with vegetable stock if preferred.
This dish pairs wonderfully with mashed potatoes, creamy polenta, or crusty bread to soak up the sauce.
Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
Ensure the pot is covered tightly during braising to keep the moisture in and cook the pork evenly.

Keywords: apple cider pork, braised pork butt, slow cooked pork, apple cider braised pork, fall pork recipe