Name: Apple Cider Braised Pork Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 5 Pounds Pork Butt, bone in, cut into large chunks then discard the bone; 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; 1 Head Garlic, top sliced off; 3 Sprigs Rosemary; 4 Sprigs Thyme; 1 Red Onion, cut into thick slices; 2 Granny Smith Apples, peeled and cut into wedges; 1 Tablespoon Butter; Kosher Salt; Black Pepper, freshly cracked

I’m so excited to share this Apple Cider Braised Pork Recipe with you—it’s one of those comforting dishes that fills your kitchen with the most amazing aromas and turns a simple meal into a cozy celebration. The magic really happens thanks to the apple cider, which adds a subtle sweetness and tang that perfectly balances the richness of the pork. Whether you’re cooking for family dinner or prepping ahead for guests, this recipe is reliable, hearty, and bursting with flavor.

In my kitchen, I’ve found that the tender melt-in-your-mouth texture you get from slow braising pork in apple cider is unbeatable, especially with the depth of rosemary, thyme, and garlic infused throughout. Plus, it’s a great recipe to make on a weekend when you have time to let the flavors develop — trust me, the long braising is totally worth it! You’ll enjoy how the cider caramelizes just enough to add that inviting golden glaze, making this Apple Cider Braised Pork Recipe a true crowd-pleaser.

Ingredients You’ll Need

Each ingredient in this Apple Cider Braised Pork Recipe works together to build layers of flavor and tenderize the meat beautifully. I recommend shopping for fresh herbs and a good-quality apple cider to really lift the whole dish.

Pork Butt: Look for bone-in for more flavor, but don’t worry, the bone is removed after cutting into chunks. This cut is perfect for slow cooking because of its fat-to-meat ratio.
Canola Oil: A neutral oil that’s great for searing without overpowering the pork’s flavor.
Apple Cider: The star ingredient that adds sweetness and acidity. Fresh, unfiltered cider works best if you can find it.
Chicken Stock: Adds depth and rounds out the liquid, making sure the meat stays moist.
Apple Cider Vinegar: Brings a bright tang to balance the sweetness from the cider and sugar.
Dark Brown Sugar: Gives a rich molasses note and helps with caramelization.
Dijon Mustard: Adds subtle heat and complexity.
Garlic Head: Roasting garlic whole adds mellow sweetness and depth. The sliced top exposes cloves to the braising liquid.
Rosemary Sprigs: Its piney aroma pairs insanely well with pork and apples.
Thyme Sprigs: Another herb that works in harmony with rosemary, bringing earthiness and a slight lemony note.
Red Onion: Thick slices soften and sweeten during cooking, blending with the sauce.
Butter: Adds richness and helps finish the sauce with a velvety texture.
Granny Smith Apples: Their tartness cuts through the savory pork and brings freshness.
Kosher Salt & Black Pepper: Essential seasonings that you’ll adjust to taste as you go.

Variations

I love that this Apple Cider Braised Pork Recipe is flexible enough for you to customize based on what’s in your pantry or what your family prefers. Here are a few ways I’ve tweaked it that you might want to try.

Swap herbs: Sometimes I’ll trade thyme and rosemary for sage and bay leaves for a more autumnal flavor profile, especially around the holidays.
Spice it up: Adding a pinch of red pepper flakes or a cinnamon stick infuses a subtle warmth that’s especially nice in cooler months.
Make it lighter: For a leaner dish, I occasionally use pork shoulder trimmed of excess fat, but the cooking time might increase a tad to reach the same tenderness.
Slow Cooker method: If you’re short on stovetop time, just throw everything in a slow cooker for 6-8 hours on low—same delicious results with minimal babysitting.
Swap apples: I sometimes use Honeycrisp or Pink Lady apples for a sweeter twist, depending on what I have on hand.

How to Make Apple Cider Braised Pork Recipe

Step 1: Brown the Pork to Lock in Juices

Start by heating the canola oil in a large Dutch oven over medium-high heat. Pat the pork chunks dry to get a good sear, then brown them in batches without overcrowding the pan. This will take about 3-4 minutes per side. Don’t rush this step—those browned edges bring so much flavor to the finished dish. Once browned, set the pork aside while you prepare the rest.

Step 2: Build the Braising Liquid

In the same pot, add the red onion slices, garlic head (top sliced off), rosemary, and thyme. Pour in the apple cider, chicken stock, apple cider vinegar, dark brown sugar, and Dijon mustard. Stir to combine, scraping up any browned bits from the bottom—you don’t want to lose that flavor! Bring this mixture to a simmer.

Step 3: Combine and Braise

Return the pork chunks into the pot, nestling them into the liquid along with the herbs and onions. Cover with a tight-fitting lid, lower the heat to maintain a gentle simmer, and let it braise for about 2.5 to 3 hours. Check occasionally to ensure the liquid is simmering gently but not boiling. You want the pork so tender that it practically falls apart with a fork.

Step 4: Add Apples and Finish the Sauce

About 20 minutes before it’s done, add the peeled apple wedges and butter to the pot. The apples will soften and soak up that delicious braising liquid, adding freshness and texture. At the end, remove the pork and apples with a slotted spoon and increase the heat to reduce the liquid until slightly thickened—this makes a perfect sauce to spoon over the meat.

Pro tip: Taste and adjust seasoning with salt and freshly cracked black pepper before serving. This step really makes all the flavors pop!

How to Serve Apple Cider Braised Pork Recipe

This image shows a close-up of a casserole dish filled with cooked meat pieces that have a brown, crispy outer layer and tender, light brown inside. Around the meat, there are chunks of soft purple onion and yellowish caramelized onions sitting in a golden-brown broth. Small green herb leaves and sprigs are scattered over the dish, along with pieces of light beige butter melting in the warm sauce. The casserole dish has a rustic look with a slightly worn edge and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with a sprinkle of fresh thyme leaves or a few chopped rosemary needles—just something green that brightens the plate and hints at the herbs inside. Sometimes I add a few thin apple slices lightly sautéed in butter for a pretty, seasonal touch.

Side Dishes

My go-to sides are creamy mashed potatoes or buttery polenta, which soak up that luscious sauce perfectly. Roasted root vegetables like carrots and parsnips also complement the pork’s richness and echo the dish’s autumn vibe beautifully.

Creative Ways to Present

For special dinners, I’ve served this Apple Cider Braised Pork Recipe over a bed of fluffy wild rice with roasted apple slices arranged on top like edible confetti. It feels festive and adds a nice texture contrast. Another fun idea is to shred the pork and pile it onto warm slider buns for a casual gathering—everyone loves a good pork slider!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge up to 4 days. The pork actually tastes even better the next day after the flavors have mingled overnight—so don’t hesitate to make it ahead for a dinner party or meal prep.

Freezing

This recipe freezes beautifully. I portion the pork and sauce into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Thaw in the fridge overnight for best results.

Reheating

I gently reheat leftovers on the stovetop over low heat, adding a splash of water or extra broth if the sauce has thickened too much. This keeps the pork tender and prevents it from drying out, unlike microwaving which tends to make it chewy.

FAQs

Can I use a different cut of pork for this Apple Cider Braised Pork Recipe?

Absolutely! While pork butt or shoulder is ideal due to its marbling and ability to stay tender during slow cooking, you could use pork loin or picnic roast. Just note that leaner cuts might cook faster and risk drying out, so keep a close eye on your braise time to avoid overcooking.
Can I make this Apple Cider Braised Pork Recipe in a slow cooker?

Yes! Slow cookers are perfect for this dish if you want ‘set it and forget it’ ease. Just brown the pork first for added flavor, then combine all ingredients and cook on low for 6-8 hours. You’ll get that same tender, flavorful pork without needing to watch the stove.
What can I serve with Apple Cider Braised Pork Recipe?

Mashed potatoes, creamy polenta, roasted vegetables, or wild rice all pair wonderfully. The richness of the pork and the tangy-sweet sauce calls for sides that can soak up the juices or refresh the palate with bright colors and textures.
How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove to keep the pork tender and the sauce smooth, adding a splash of broth if needed. Avoid microwaving to prevent dryness.
Can I use fresh apples instead of Granny Smith?

Definitely! Granny Smith gives a nice tart counterpoint, but sweeter apples like Honeycrisp or Fuji also work, lending a softer sweetness. Just peel and cut apples into wedges and add them toward the end of cooking to prevent them from disintegrating.

Final Thoughts

This Apple Cider Braised Pork Recipe has a special place in my heart because it’s both approachable and impressive—perfect for when you want something cozy but also flavorful and a little celebratory. It’s the kind of dish that makes your home smell incredible, has everyone asking for seconds, and gives you leftovers that feel like a treat. I truly hope you give it a try and enjoy the comforting, sweet-savory magic it brings to your table as much as I do!