Apple Cider Braised Pork Shoulder

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Apple Cider Braised Pork Shoulder

This Apple Cider Braised Pork Shoulder is an easy and delicious one-pot dinner that's perfect for fall. The pork is slowly cooked with fresh apple cider, apples, onions, garlic, and herbs until it's incredibly tender and juicy. Serve this flavorful braised pork shoulder with mashed potatoes for a comforting meal the whole family will love.

Prep Time20

Cook Time3 45

Rest Time30

Total Time4 35

Course: Dinner, Main Course

Cuisine: American

Keyword: Apple Cider Braised Pork Shoulder, Apple Cider Pork, Braised Pork Shoulder, one pot dinner, Oven Braised Pork, Pork Shoulder Recipe

Cooking Method: Instant Pot, Oven, Slow Cooker, Stovetop

Diet: Dairy-Free

Servings:

Calories: 403kcal

Author: MelanieCooks.com

Ingredients

4 pounds pork shoulder roast or Boston butt, boneless or bone-in
2 tbsp neutral cooking oil
2 cups fresh apple cider not apple cider vinegar
2 cups chicken broth or stock
2 tbsp Dijon mustard
1 tbsp dried onion minced
1 whole head of garlic top sliced off
3 sprigs fresh rosemary
4 sprigs fresh thyme
1 red onion thickly sliced
2 firm apples peeled and cut into thick wedges
2 tsp kosher salt or to taste
1 tsp black pepper or to taste

Instructions

Preheat the oven to 325°F. Trim any large pieces of excess fat from the pork shoulder. Cut boneless pork into 4 large pieces, or leave bone-in pork whole.
Pat the pork dry with paper towels. Season all sides evenly with kosher salt and black pepper.
Heat the cooking oil in a large Dutch oven over medium-high heat.
Place the pork in the Dutch oven and sear for 4–5 minutes per side, until nicely browned all over. Work in batches if necessary.
In a mixing bowl, whisk together the apple cider, chicken broth, Dijon mustard, and dried minced onion until combined.
Tie the rosemary and thyme together with kitchen twine to make an herb bundle.
Pour the apple cider mixture over the browned pork. Add the garlic head and herb bundle, cover with the lid, and place the Dutch oven in the oven.
Braise for about 3 hours, turning the pork halfway through cooking. For boneless pork, start checking for tenderness after 2½ hours.
Braise for about 3 hours, turning the pork halfway through cooking. For boneless pork, start checking for tenderness after 2½ hours.
Cover and return to the oven for another 30–45 minutes, or until the pork is very tender and easily pulls apart with a fork.
Remove from the oven and let the pork rest in the cooking juices for 30 minutes. Squeeze the softened garlic cloves out of their skins into the cooking liquid.
Taste the sauce and adjust the salt and pepper if needed. Serve the tender pork with the apples, onions, and flavorful apple cider cooking juices spooned over the top.

Notes

Use fresh apple cider, not apple cider vinegar.
Choose firm apples like Honeycrisp, Pink Lady, or Gala.

Nutrition