Apple Cider Braised Pork Shoulder Recipe
This Apple Cider Braised Pork Shoulder recipe features tender, flavorful pork slowly cooked in a savory braising liquid of fresh apple cider, chicken broth, Dijon mustard, and aromatic herbs. The pork is seared to develop a deep crust, then braised in the oven until fork-tender, with apples and onions added toward the end for a perfect balance of sweet and savory. This comforting dish is ideal for a hearty family meal and showcases the delicious pairing of pork and apples.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: American
Ingredients
Scale
Meat
- 4–5 lb pork shoulder roast or Boston butt roast
Liquids & Condiments
- 2 tablespoons neutral oil (such as canola or vegetable oil)
- 2 cups fresh apple cider (not apple cider vinegar)
- 2 cups chicken stock or broth
- 2 tablespoons Dijon mustard
Herbs & Aromatics
- 1 tablespoon dehydrated minced onion
- 1 head of garlic, top sliced off opposite of the root end
- 3 rosemary sprigs
- 4 thyme sprigs
Produce
- 1 red onion, cut into thick slices
- 2 firm and slightly tart apples (such as Honeycrisp, Pink Lady, or Gala), peeled and cut into wedges
Seasonings
- Kosher salt
- Freshly cracked black pepper
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C) to prepare for slow braising.
- Prepare the Pork: Trim any large excess fat from the pork shoulder. Cut into four large pieces if boneless or leave whole if bone-in.
- Season the Pork: Pat the pork pieces dry with paper towels and generously season all sides with kosher salt and freshly cracked black pepper.
- Sear the Pork: Heat neutral oil in a large Dutch oven over medium-high heat. When hot, add pork pieces in a single layer and sear for 4-5 minutes on each side until deeply browned, repeating on all sides. Sear in batches if necessary.
- Make Braising Liquid & Herb Bundle: Whisk together apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a bowl. Tie rosemary and thyme sprigs together with kitchen twine to form a bouquet garni.
- Begin Braising: Pour the braising liquid into the Dutch oven with the seared pork. Add the bouquet garni and the sliced garlic head. Cover and transfer the pot to the oven.
- Braise the Pork: Cook for about 3 hours, checking for tenderness starting at 2.5 hours for boneless cuts. Flip the pork halfway through cooking for even braising. The pork should be nearly fork-tender when ready for the next step.
- Add Apples and Onions: Remove the pot from the oven. Arrange thick slices of red onion and peeled apple wedges around the pork. Cover and return to the oven for an additional 30-45 minutes until the pork is very tender.
- Rest and Serve: Remove the pork from the oven and let it rest in the braising liquid for 30 minutes. Squeeze the softened garlic cloves from their husk into the broth or directly over the pork before serving. Season the braising liquid with salt and pepper to taste and spoon the juices over the pork, apples, and onions when plating.
Notes
- For guidance on using boneless versus bone-in pork shoulder, refer to detailed advice in the accompanying blog post.
- If your pork has a particularly thick or fatty cap, consider trimming excess fat before searing to avoid overly greasy results.
- Choose firm, slightly tart apples such as Honeycrisp, Pink Lady, or Gala for best texture during braising; avoid Granny Smith, Red Delicious, or Golden Delicious as they tend to become mushy.
Keywords: apple cider pork shoulder, braised pork, slow cooked pork, autumn recipe, pork with apples, Dutch oven pork, comfort food pork recipe
Find it online: https://mjrecipe.com/apple-cider-braised-pork-shoulder-recipe-2/