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Apple Cider Braised Pork Recipe

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★★★★★

4.5 from 91 reviews

This Apple Cider Braised Pork recipe features tender, flavorful pork butt slowly braised in a savory and slightly sweet mixture of apple cider, chicken stock, and aromatic herbs. Enhanced with hints of garlic, rosemary, thyme, and the crispness of Granny Smith apples, this dish delivers a perfect balance of savory and fruity notes ideal for a comforting meal.

Ingredients

Scale

Meat

  • 5 Pounds Pork Butt, bone in, cut into large chunks then discard the bone

Liquids & Sauces

  • 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

Vegetables & Herbs

  • 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

Fats & Seasoning

  • 1 Tablespoon Butter
  • Kosher Salt
  • Black Pepper, freshly cracked

Instructions

  1. Prepare the Pork: Cut the pork butt into large chunks, removing and discarding any bones to ensure even cooking and tenderness.
  2. Sear the Meat: Heat canola oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the pork chunks and sear on all sides until a rich golden-brown crust forms, about 4-5 minutes per side. This step develops deep flavor.
  3. Deglaze and Add Liquids: Once the pork is seared, remove it briefly from the pot. Pour in apple cider, chicken stock, apple cider vinegar, dark brown sugar, and Dijon mustard. Stir well to combine and deglaze the bottom of the pot, scraping up any browned bits for extra flavor.
  4. Add Aromatics and Herbs: Return the pork to the pot along with the top-sliced head of garlic, rosemary sprigs, thyme sprigs, and thick slices of red onion. Season generously with kosher salt and freshly cracked black pepper.
  5. Braise the Pork: Bring the liquid to a gentle simmer, then cover the pot with a lid and reduce heat to low. Allow the pork to braise slowly for about 2.5 to 3 hours until it becomes tender and easy to pull apart with a fork.
  6. Add Apples and Butter: About 30 minutes before the end of cooking, add peeled and wedged Granny Smith apples and tablespoon of butter to the pot. Stir gently to incorporate, and continue cooking uncovered to allow the sauce to slightly thicken and the apples to soften but retain shape.
  7. Finish and Serve: Remove the pot from heat. Discard the garlic head and herb stems. Adjust seasoning with additional salt and pepper if needed. Serve the braised pork warm with the luscious apple cider sauce and softened apples spooned over the top.

Notes

  • Use bone-in pork butt for added flavor, but be sure to remove the bones before cooking for easier eating.
  • Slow braising is key to tender meat—resist the urge to increase heat to speed up cooking.
  • Granny Smith apples add a tart contrast; other firm tart apples can be substituted.
  • This dish pairs beautifully with creamy mashed potatoes or buttered noodles to soak up the sauce.
  • Leftovers taste even better the next day after flavors meld further.

Keywords: Apple cider pork, braised pork butt, fall recipe, pork with apples, slow cooked pork, autumn dinner

Find it online: https://mjrecipe.com/apple-cider-braised-pork-recipe/