Description

This Apple Cider Braised Pork Shoulder recipe features a tender, flavorful pork roast slowly braised in a savory apple cider and chicken stock mixture with aromatic herbs, garlic, onions, and tart apples. The pork becomes deeply caramelized from searing and melts in your mouth after hours of gentle oven braising, complemented by the sweetness and slight tartness of the apples, making it perfect for a comforting fall or winter meal.

Ingredients

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Pork and Seasoning

4–5 lb pork shoulder roast or Boston butt roast
Kosher salt, to taste
Freshly cracked black pepper, to taste

Cooking Liquids and Herbs

2 tablespoons neutral oil (such as vegetable or canola oil)
2 cups fresh apple cider (not apple cider vinegar)
2 cups chicken stock or broth
2 tablespoons Dijon mustard
1 tablespoon dehydrated minced onion
3 rosemary sprigs
4 thyme sprigs

Aromatics and Produce

1 head of garlic, top sliced off opposite of the root end
1 red onion, cut into thick slices
2 firm slightly tart apples (such as Honeycrisp, Pink Lady, or Gala), peeled and cut into wedges

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow braising.
Prepare Pork: Trim any large fat caps from the pork shoulder if needed. You may cut the pork into four large pieces or keep it whole if bone-in for even cooking. Pat dry with paper towels and 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 until shimmering. Add the pork pieces in a single layer and sear for 4-5 minutes per side until deeply browned and caramelized, turning to brown all sides. Work in batches if necessary to avoid crowding.
Make Braising Liquid and Herb Bundle: While searing, whisk together the fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion in a bowl. Tie together the rosemary and thyme sprigs with kitchen twine to create an herb bundle.
Add Braising Ingredients: After searing, return all pork to the Dutch oven. Pour the braising liquid over the pork. Nestle the garlic head (cut-side up) and the herb bundle into the pot. Cover with the lid and place the Dutch oven in the preheated oven.
Braise Pork: Braise the pork for about 3 hours total, starting to check doneness at 2.5 hours if using boneless cuts. Flip the pork halfway through cooking to ensure even tenderness. The pork should be just shy of fork tender at this point.
Add Apples and Onions: Remove the Dutch oven and arrange the sliced red onions and apple wedges around the pork pieces. Cover again and return to the oven for an additional 30-45 minutes until the pork is very tender and the apples are softened but still hold their shape.
Rest and Serve: Remove from oven and let the pork rest in the braising liquid for 30 minutes. Squeeze the softened garlic cloves out of their husk onto the pork or into the broth. Season the braising liquid to taste with salt and pepper. Serve the pork slices with the braising juices, apples, and onions spooned over top.

Notes

For best results, use firm, slightly tart apples like Honeycrisp, Pink Lady, or Gala. Avoid Granny Smith or Red Delicious as they can fall apart during cooking.
Do not substitute apple cider vinegar for the apple cider. Apple cider is unfiltered fresh apple juice, while vinegar is acidic and will change the flavor profile.
If your pork is especially fatty, trim some excess fat before searing for better texture and reduced grease.
Choosing bone-in or boneless pork shoulder affects braising time; bone-in may require slightly longer cooking for tenderness.