Apple Cider Braised Pork

Imagine a succulent pork shoulder slowly braised in a bath of sweet apple cider, aromatic herbs, caramelized onions, and tart apple slices until the meat becomes fallapart tender. The cider infuses each bite with a warm, subtly sweet tartness that perfectly complements the rich, savory pork. This dish is pure autumn in a pot, comforting, impressive, and worth the slow cooking. Whether served over creamy mashed potatoes, with roasted vegetables, or tucked into soft buns as pulled pork, this recipe brings cozy elegance to any meal.

I first made this recipe during a chilly autumn weekend and was amazed at how the house filled with a cozy aroma. Now it’s a recipe I return to whenever I want to impress without fuss.

Ingredients

• Pork shoulder: three to four pounds bonein or boneless for rich flavor and tender meat
• Salt and freshly ground black pepper: for seasoning that enhances natural pork taste
• Olive oil: two tablespoons for searing and bringing depth to the dish
• Onions: one or two large thinly sliced to create a caramelized sweetness
• Garlic: four to six cloves smashed or chopped to add aromatic pungency
• Apple cider: two cups to infuse sweetness and acidity
• Chicken stock or broth: one cup for savory depth
• Apple cider vinegar: two tablespoons to brighten the flavor balance
• Apples: one or two firm sliced varieties like Granny Smith or Honeycrisp that hold shape well
• Fresh herbs: such as thyme, rosemary, bay leaves for earthy fragrance and complexity
• Dijon mustard (optional): one tablespoon for a sharp brightness
• Butter or oil: for finishing to add richness to the sauce
• Notes: Selecting fresh herbs and crisp apples really makes the difference in this dish. Choose firm apples to avoid them turning mushy.

Instructions

Preheat & season:

Preheat your oven to about 325 degrees Fahrenheit (160 to 165 degrees Celsius). Pat the pork shoulder dry thoroughly for better browning and generously season it on all sides with salt and freshly ground black pepper to develop that savory crust.

Sear the pork:

Heat olive oil in a heavy Dutch oven or an oven safe pot over mediumhigh heat until shimmering. Carefully place the pork shoulder in the pot and sear it on all sides for around three to four minutes each or until deeply browned. This step locks in flavors and builds a rich foundation for the braise. Remove the pork and set aside.

Sauté aromatics:

In the same pot with residual oil and fond, add the thinly sliced onions. Cook over medium heat, stirring occasionally, until they become soft and start to caramelize, about eight to ten minutes. This slow cooking builds sweetness crucial for the final flavor. Add the smashed or chopped garlic and stir for about thirty seconds until fragrant but not burnt.

Deglaze & build braising liquid:

Pour in the apple cider and chicken stock carefully, scraping up the browned bits stuck to the pot bottom with a wooden spoon. Stir in the apple cider vinegar and Dijon mustard if using. Bring the mixture to a gentle simmer to marry the flavors and slightly reduce.

Return pork & add apples and herbs:

Place the seared pork shoulder back into the pot, nestling it into the liquid. Arrange the sliced apples around the meat and tuck in fresh herb sprigs like thyme, rosemary, and bay leaves for fragrant infusion. The liquid level should reach about halfway up the pork add more stock or cider if necessary.

Cover and braise:

Cover the pot with a tight fitting lid and transfer it to the preheated oven. Braise the pork for about two to three hours until it is nearly tender. If you have not already added apples, do so now and continue cooking for an additional thirty to sixty minutes until the meat shreds easily with a fork.

Rest and shred:

Carefully remove the pot from the oven and let the pork rest in the braising juices for ten to fifteen minutes. This resting period allows the meat to reabsorb moisture, making it juicier. Remove the herb sprigs, then shred or slice the meat as desired.

Finish the sauce:

For an optional finishing touch, transfer the braising liquid to the stovetop and simmer until slightly thickened, stirring occasionally. Spoon this flavorful sauce over the shredded pork or the plated slices to enhance every bite.

My favorite part has to be the blend of fresh herbs with the tart apples it turns the sauce into something special. I remember a chilly weekend when my family gathered around to enjoy this dish and everyone kept going back for seconds. It really feels like a warm hug on a plate.

Storage tips

Store leftover pork and sauce in airtight containers in the fridge for up to four days. Cool the dish completely before refrigerating to keep it fresh. For longer storage, freeze portions with sauce for up to three months. When reheating, warm gently over low heat and add a little broth or water if the sauce thickened too much.

Ingredient substitutions

Use bonein or boneless pork shoulder depending on preference bonein lends extra richness and flavor but needs slightly longer cooking. Substitute chicken stock with vegetable stock or water with bouillon for flexibility. Replace apple cider vinegar with white wine vinegar or lemon juice if you run short. Herbs like sage, marjoram, or oregano can stand in for thyme and rosemary nicely. If you don’t have apples, pears or quince make a lovely alternative.

Serving suggestions

This pork shines served over creamy mashed potatoes or buttery polenta to soak up the sauce. Roasted root vegetables or Brussels sprouts pair beautifully for autumn vibes. Use the pulled pork to make sandwiches or sliders with coleslaw or pickles for a delicious twist. A crisp green salad or sautéed greens provides a fresh balance to the rich meat.

This apple cider braised pork shoulder is a comforting, showstopping autumn dish. Serve it warm with mashed potatoes or in sandwiches and enjoy.

FAQs About This Recipe

→ Can I substitute apple juice for cider?

Apple juice can be used, but cider provides a fuller, more complex flavor. Adding cider vinegar helps balance sweetness if using juice.

→ How long do leftovers keep?

Store cooked pork and sauce in airtight containers in the refrigerator for up to four days to maintain freshness.

→ Is slow cooking a good alternative?

Yes, after searing, you can transfer ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

→ Can this be served as pulled pork?

Absolutely. Once shredded, the tender pork works well in sandwiches, tacos, or sliders with toppings like slaw or pickles.

→ How can I thicken the braising sauce?

Reduce the sauce on the stove-top or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and simmer until thickened.