Apple Cider Braised Pork
Tender, flavorful pork braised in apple cider, broth, garlic, and herbs, finished with sweet apples and onions. A cozy and comforting fall-inspired dish perfect for gatherings.
Equipment
- Dutch oven
- Tongs
- Cutting board
- Sharp knife
Ingredients
Pork & Oil
- 4-5 lbs pork shoulder roast or Boston butt
- 2 tbsp neutral oil or olive/avocado oil
Braising Liquid
- 2 cups apple cider fresh, not vinegar
- 2 cups chicken stock or vegetable broth
- 2 tbsp Dijon mustard or yellow mustard
- 1 tbsp dehydrated minced onion
Herbs & Aromatics
- 1 head garlic top sliced off
- 3 sprigs rosemary
- 4 sprigs thyme
Vegetables & Fruit
- 1 red onion thick slices
- 2 firm tart apples peeled and wedged
Seasoning
- Kosher salt to taste
- black pepper freshly cracked, to taste
Instructions
- Preheat oven to 325°F (165°C).
- Trim excess fat from pork and cut into 4 chunks if needed. Pat dry and season with salt and pepper.
- Heat oil in a Dutch oven. Brown pork 4–5 minutes per side. Work in batches if needed.
- In a bowl, mix apple cider, chicken stock, Dijon mustard, and minced onion. Pour into Dutch oven.
- Tie rosemary and thyme together. Add to pot along with garlic head.
- Cover and transfer to oven. Braise for 3 hours (2.5 hours if boneless), flipping pork halfway.
- Add apple wedges and onion slices. Cover and braise another 30–45 minutes.
- Remove from oven and let pork rest in braising liquid for 30 minutes.
- Squeeze roasted garlic into sauce, season broth to taste, and serve pork with apples, onions, and juices.
Notes
Best served with mashed potatoes, roasted vegetables, or crusty bread. Can be made a day ahead and reheated gently. Store in fridge up to 4 days or freeze for 3 months.