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