Apple Cider Braised Pork Shoulder with Apples and Herbs Recipe
This Apple Cider Braised Meat Shoulder recipe features tender, savory pork shoulder slowly cooked in a flavorful blend of apple cider, chicken stock, Dijon mustard, and aromatic herbs. The meat is first seared to develop a rich crust, then braised low and slow in the oven, absorbing the sweet and tangy flavors of apples, onions, and fresh herbs. The end result is a juicy, fork-tender roast with a beautifully balanced depth of flavor perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meat
- 4–5 lb meat shoulder roast or Boston butt roast
Seasoning and Aromatics
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 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
Liquids
- 2 tablespoons neutral oil (such as canola or vegetable oil)
- 2 cups fresh apple cider
- 2 cups chicken stock or broth
- 2 tablespoons Dijon mustard
Fruit
- 2 firm and slightly tart apples, peeled and cut into wedges
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow braising the pork shoulder.
- Prepare the Meat: Trim any excess fat caps from the pork shoulder if needed, then cut the roast into 4 large pieces or leave whole if bone-in. Pat dry with paper towels.
- Season the Pork: Generously season all sides of the pork pieces with kosher salt and freshly cracked black pepper for deep flavor.
- Sear the Pork: Heat the neutral oil in a large Dutch oven over medium-high heat. When hot, sear the pork pieces in a single layer, browning each side for 4-5 minutes until deeply caramelized. Do this in batches if necessary. This step locks in juices and builds flavor.
- Prepare Braising Liquid and Herbs: In a bowl, whisk together the apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion. Tie the rosemary and thyme sprigs into a bundle using kitchen twine for easy removal later.
- Add Braising Ingredients: Pour the prepared braising liquid into the Dutch oven with the seared pork. Add the herb bundle and the garlic head (top sliced off) into the pot. Cover tightly with the lid.
- Braise the Pork: Place the covered Dutch oven in the preheated oven. Braise the pork for about 3 hours, checking at 2.5 hours if using boneless roast. Flip the pork halfway through cooking to ensure even braising. The pork should become just shy of fork tender.
- Add Apples and Onions: Remove the pot from the oven and arrange the thick-sliced onions and apple wedges around the pork. Cover and return to the oven for an additional 30-45 minutes until the pork is very tender and the apples and onions are softened.
- Rest and Serve: Take the pork out of the oven and let it rest in the braising liquid for 30 minutes to allow the flavors to meld. Squeeze the softened garlic cloves out of their husk into the broth or over the pork. Season the braising liquid with salt and pepper to taste. Serve the pork with the apples, onions, and spoon the juices over the top.
Notes
- For best results, use a firm and slightly tart apple variety like Granny Smith to balance the sweetness of the cider.
- Using bone-in pork shoulder can add extra richness to the braising liquid.
- The braising liquid can be strained and reduced on the stove for a more concentrated sauce if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- If you prefer, replace chicken stock with vegetable broth to make it poultry-free.
Keywords: apple cider pork shoulder, braised pork recipe, slow cooked pork, autumn pork dish, savory braised roast, pork with apples and onions
