Are you looking for the ultimate cozy Sunday dinner? A show-stopping, one-pot meal that will fill your home with the most incredible, comforting aromas of fall? This amazing, restaurant-quality Apple Cider Braised Pork Shoulder is that perfect meal. Imagine impossibly tender, fall-apart pork, slowly braised in a rich, savory, and luscious apple cider gravy with sweet apples and onions. This is the very definition of low-and-slow comfort food, and it’s surprisingly easy to make.
This isn’t just another pork recipe; it’s a guide to mastering the art of braising. We’ll show you the simple but crucial secrets to the most succulent, juicy, and flavorful pork you’ve ever had, all thanks to the magic of a long, slow cook in a flavor-packed liquid. This is the kind of satisfying, stick-to-your-ribs meal that will make any crisp autumn evening feel special.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy Sunday Dinner
What makes this Apple Cider Braised Pork Shoulder so spectacularly delicious is its incredible depth of flavor and its impossibly tender texture, all achieved in a single Dutch oven. The dish features a pork shoulder roast (or Boston butt), a cut of meat that is perfect for slow cooking. It’s first seared to create a deep, savory crust. The true magic, however, happens in the oven. The pork is gently braised for hours in a rich and aromatic liquid of apple cider, chicken stock, and fresh herbs. In the final hour of cooking, sweet red onions and tart apples are added to the pot, where they become wonderfully tender and absorb all the delicious, savory-sweet flavors of the gravy.
| Metric | Time / Level |
| Total Time | 4 hours 30 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Flavors of Fall: The Essential Ingredients
This iconic dish uses a handful of fresh, seasonal ingredients to create its signature comforting and savory flavor.
- The Pork (Shoulder/Boston Butt is BEST!):
- For the most tender, succulent, and fall-apart result, it is absolutely essential to use a 4-5 lb pork shoulder roast, also known as a Boston butt. This cut has a fantastic amount of fat marbling and connective tissue. While that might not sound appealing, the long, slow, and moist cooking process of a braise is the magic that breaks down all that tough collagen into rich, tender gelatin, which is what creates both the incredibly tender meat and the luscious, full-bodied gravy.
- The Braising Liquid:
- Apple Cider: It is crucial to use a good quality, unfiltered apple cider (the cloudy, opaque kind), not sparkling cider or clear, filtered apple juice. Unfiltered cider has a much deeper, more complex, and authentic apple flavor that is essential for a rich, savory gravy.
- The Aromatics: A classic, cozy fall combination of fresh rosemary and thyme, along with a brilliant, whole head of garlic. As the garlic braises, the cloves become incredibly soft, sweet, and caramelized, and you can easily squeeze the roasted garlic paste into the finished gravy for an extra layer of flavor.
- The Apples: It is best to use a firm, slightly tart apple that will hold its shape when cooked and not turn into mush. An apple that has a good, sharp tartness is perfect for balancing the richness of the pork. A classic Honeycrisp, a Braeburn, or a Gala are all fantastic choices.
Step-by-Step to the Best Braised Pork Shoulder
This elegant, one-pot meal is incredibly simple to prepare.
Step 1: Sear the Pork
Step 1: First, preheat your oven to 325°F (160°C).
Step 2: Prepare your pork. If there are any very large fat caps, you can trim them off. Cut your 4-5 lb pork shoulder into 4 large pieces.
Step 3: Pat the pork pieces completely dry with a paper towel and season them very liberally on all sides with kosher salt and pepper.
Pro Tip: Patting the meat very, very dry is the number one secret to getting an incredible, deep golden-brown crust!
Step 4: In a large Dutch oven, heat the 2 tablespoons of oil over a medium-high heat. Once the oil is hot, carefully add the pork to the pot in a single layer. Sear the pork for 4 to 5 minutes per side, until it is a beautiful, deep brown. Repeat on all sides. You may need to do this in batches to not overcrowd the pot.
Part 2: Build the Braising Liquid and Braise
Step 1: While the pork is searing, in a medium bowl, whisk together the 2 cups of apple cider, the 2 cups of chicken stock, the 2 tablespoons of Dijon mustard, and the 1 tablespoon of dehydrated minced onion. Use a piece of kitchen twine to tie your 3 rosemary sprigs and 4 thyme sprigs together into a small bundle.
Step 2: Once all your pork is browned, you can pour in your prepared braising liquid. Add your herb bundle and your whole head of garlic (with the top sliced off) to the pot with the pork.
Step 3: Cover the pot and place it in the preheated oven.
Step 4: Braise for about 3 hours, making sure to flip the pork pieces halfway through.
Pro Tip: The even, ambient heat of the oven is the perfect environment for a long, slow braise. It ensures that the meat will cook very gently and evenly without the bottom of the pot scorching, which can sometimes happen on the stovetop.
Part 3: Finish, Rest, and Serve
Step 1: Once the pork is just shy of being completely fork-tender, carefully remove the pot from the oven. Arrange your 1 sliced red onion and your 2 wedged apples around the pork in the pot. Step 2: Cover the pot and return it to the oven for another 30 to 45 minutes. You will know the pork is perfectly done when it is very, very tender and can be easily shredded with a fork. Step 3 (The Most Important Step!): Remove the pork from the oven and let it rest, in the braising liquid, for at least 30 minutes before you serve it. This crucial step allows the meat to relax and to reabsorb all the delicious, flavorful juices, which is the secret that guarantees a super moist final result. Step 4: Squeeze the soft, roasted garlic cloves out of their husk and into the broth. Season the braising liquid with any more salt and pepper to your taste. Serve the tender pork with the soft apples and onions, and a generous spoonful of the delicious braising juices.
Fall-Apart Tender Apple Cider Braised Pork Shoulder
A hearty and flavorful recipe for a classic, slow-braised pork shoulder with apples and onions. In this one-pot Dutch oven meal, large pieces of pork shoulder are first seared until deeply browned to build flavor. The pork is then slow-braised for several hours in a savory-sweet liquid of fresh apple cider, chicken stock, and Dijon mustard, infused with a whole head of garlic and a bundle of fresh herbs. Towards the end of the cooking time, thick slices of red onion and apple wedges are added to the pot to cook until everything is exceptionally tender.
Ingredients
- 4-5 lb pork shoulder roast or Boston butt
- 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
- 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
- Preheat the oven to 325°F.
- Trim any large fat caps from the pork, then cut the pork into 4 large pieces. Pat the pork pieces dry with a paper towel and season liberally all over with kosher salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the pork for 4-5 minutes per side until deeply browned on all sides.
- While the pork is searing, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated minced onion. Tie the rosemary and thyme sprigs together with kitchen twine to create an herb bundle.
- Once the pork is browned, pour the prepared braising liquid into the Dutch oven. Arrange the herb bundle and the head of garlic in the pot with the pork.
- Cover the Dutch oven and place it in the preheated oven. Braise for 3 hours, flipping the pork halfway through.
- Remove the pot from the oven and arrange the sliced onions and apples around the pork. Cover and return to the oven for another 30-45 minutes, until the pork is very tender.
- Let the pork rest in the braising liquid for 30 minutes before serving. Squeeze the roasted garlic cloves out of their husk into the broth. Serve the pork, apples, and onions with the braising liquid spooned over the top.
Notes
- This is a classic one-pot Dutch oven meal, perfect for a Sunday dinner or a special occasion.
- Searing the pork well before braising is a crucial step that develops a rich, deep flavor in the final dish.
- Adding the apples and onions towards the end of the cooking time ensures they become tender without turning to mush.
- Letting the pork rest in the braising liquid is a key step that helps it to reabsorb moisture, making it extra juicy and tender.
What to Serve With Your Braised Pork
This beautiful and rich dish is a fantastic centerpiece for a complete and elegant meal. It pairs wonderfully with classic, comforting side dishes.
- Creamy Mashed Potatoes or Polenta: The absolute perfect partner for this dish, ideal for sopping up every last drop of that incredible, savory-sweet gravy.
- Roasted Vegetables: Simple, roasted Brussels sprouts, green beans, or sweet potatoes are a wonderful, cozy accompaniment.
- A Simple Green Salad: A crisp salad with a bright, tangy vinaigrette is a perfect, fresh counterpoint to the rich pork.
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Storage and Make-Ahead Tips
This is the ultimate make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire dish a day or two in advance and store it in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a truly tender and juicy pork roast?
The secret is to choose the right cut of meat and to use the right cooking method. A tough, collagen-rich cut like a pork shoulder or a Boston butt is the perfect choice. The long, slow, and moist cooking process of braising is the magic that breaks down all that tough collagen and transforms it into incredibly tender, melt-in-your-mouth morsels of meat.
Q2: Can I make this dish ahead of time for a dinner party?
Yes, absolutely! This is a perfect make-ahead dish. You can prepare the entire recipe a day or two in advance. When you are ready to eat, you can simply reheat it gently on the stovetop or in a low oven until it is hot all the way through.
Q3: Can I make this recipe in a slow cooker?
Yes! A slow cooker is another fantastic tool for a long, slow braise. Simply sear your pork and build your sauce on the stovetop first. Then, transfer everything to your slow cooker and cook on Low for 8-10 hours or on High for 5-6 hours. Be sure to add your apples and your onions during the last hour of cooking.
Q4: What is the difference between apple cider and apple juice?
Apple cider is typically an unfiltered, unsweetened, and sometimes unpasteurized juice that is made from fresh apples. It has a cloudy appearance and a much more robust and authentic apple flavor. Apple juice, on the other hand, has been filtered to remove all the pulp and is usually pasteurized, which gives it a much clearer appearance and a sweeter, milder flavor. For the best, most complex flavor in this savory gravy, apple cider is highly recommended.
Q5: What is the best and safest way to sear meat without it smoking up my whole house?
The key is to use a neutral oil with a high smoke point, like the avocado oil or the vegetable oil suggested in this recipe. Also, be sure that your meat is completely dry before you add it to the hot pan, as any excess moisture will create a lot of steam and splattering.