Introduction

This Apple Cider Braised Meat Shoulder is a comforting and flavorful dish perfect for cozy gatherings. The tender pork slowly braised in a fragrant apple cider broth comes out juicy and infused with hints of rosemary, thyme, and garlic. It’s a delightful way to enjoy autumn-inspired flavors any time of year.

The image shows a close-up of a creamy stew with shredded, browned meat pieces on the top layer, curling slightly with a crispy texture. Underneath and around the meat are soft, golden potato wedges and slices of translucent, cooked red onions mixed in a thick, light brown sauce with visible herbs. The stew is contained in a round pot with a brown rim, set on a white marbled surface. The rich sauce covers the bottom layer with cooked meat juices blending into the potatoes and onions, creating a hearty and comforting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 lb meat shoulder roast or Boston butt roast
2 tablespoons neutral oil
2 cups fresh apple cider
2 cups chicken stock or broth
2 tablespoons Dijon mustard
1 tablespoon dehydrated minced onion
1 head of garlic, top sliced off opposite of the root end
3 rosemary sprigs
4 thyme sprigs
1 red onion, cut into thick slices
2 firm and slightly tart apples, peeled and cut into wedges
Kosher salt
Freshly cracked black pepper

Instructions

Step 1: Preheat your oven to 325°F (163°C).
Step 2: Trim any excess fat from the pork shoulder. Cut it into 4 large pieces or leave whole if bone-in.
Step 3: Pat the pork dry with paper towels and season generously all over with kosher salt and black pepper.
Step 4: Heat neutral oil in a large Dutch oven over medium-high heat. When hot, sear the pork pieces in a single layer for 4-5 minutes per side until deeply browned. Do this in batches if needed.
Step 5: While searing, whisk together apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a bowl. Tie the rosemary and thyme sprigs together with kitchen twine.
Step 6: Once pork is browned on all sides, pour the braising liquid into the pot. Add the herb bundle and sliced garlic head. Cover and transfer to the oven.
Step 7: Braise for about 3 hours, checking around 2½ hours if boneless, flipping the pork halfway through. When just shy of fork tender, remove pork and arrange the red onion slices and apple wedges around it. Cover and return to oven for another 30–45 minutes until very tender.
Step 8: Remove the pot from oven and let the pork rest in the braising liquid for 30 minutes. Squeeze the softened garlic cloves from their husk into the broth or directly onto the pork. Taste and season the braising liquid with salt and pepper. Serve the pork with apples, onions, and spoon the juices over all.

Tips & Variations

Using bone-in pork shoulder adds extra flavor, but boneless works well too and braises slightly faster.
Choose firm, tart apples like Granny Smith or Braeburn for a balanced sweetness and texture.
For a thicker sauce, remove pork when done and simmer the braising liquid on the stovetop to reduce.
Try adding a splash of apple cider vinegar or a teaspoon of honey for subtle acidity or sweetness adjustments.

Storage

Store leftover braised pork and apples in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the oven, adding a splash of broth or water if needed to keep it moist. This dish also freezes well—freeze in portions and thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a stew with a thick light brown sauce filled with soft, shredded pieces of golden brown meat layered with juicy textures, surrounded by translucent slices of cooked purple onions and chunky yellow potato wedges that have a tender, smooth surface. The dish is in a rustic pot with visible cooked marks along the rim, resting on a white marbled texture. The sauce has specks of herbs scattered throughout, making it look flavorful and hearty. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of meat for this recipe?

Yes, pork shoulder or Boston butt are ideal because they become tender when braised, but you can also try a beef chuck roast with similar cooking times and techniques.

Do I need to peel the apples?

Peeling the apples is recommended to create a smooth texture and to avoid any bitterness from the skin, but if you prefer, you can leave the skin on for added color and nutrients.