Go Back
–+ servings
Braised pork shoulder with apple slices in a scalloped bowl.
Print Recipe Add to Collection
Rate this Recipe!

Apple Cider Braised Pork

You're about to make the whole house smell like fall for an entire afternoon. Lift the lid at the table, let the pork fall apart under a fork, and keep the gravy boat on your end.
Prep Time25 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 55 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings (about 1/2 lb raw pork per person, with apples and sauce)
Calories: 332kcal
Author: Dee Broughton

Equipment

Ingredients

Ingredients

  • 4 pounds pork shoulder
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons avocado oil
  • 1 large red onion cut into 1/2-inch slices
  • 5 garlic cloves minced
  • 2 tablespoons Dijon mustard
  • 2 cups fresh apple cider
  • 2 cups low sodium chicken broth
  • 1 tablespoon Better Than Bouillon roasted chicken base
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 3 medium Honeycrisp apples cored and cut into thick wedges
  • 3 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon apple cider vinegar

Instructions

Season the Pork

  • Preheat the oven to 325°F. Pat the pork dry with paper towels, then season with the salt and pepper.
    A raw pork shoulder seasoned with salt and pepper on a dark plate, with garlic cloves and herbs nearby.

Sear

  • Heat the Dutch oven on medium high heat. Add the avocado oil, then the pork. Sear until the first side develops a crust, about 4 to 5 minutes. Turn and brown the remaining sides. Remove the pork to a plate.
    The seasoned pork shoulder searing in a Dutch oven on the stovetop until a deep brown crust forms.

Soften the Aromatics

  • Reduce heat to medium. Add the red onion and cook 3 to 4 minutes, stirring occasionally, until softened. Add the garlic and cook about 30 seconds, until fragrant.
    Sliced red onions and minced garlic cooking in a light-colored pot on a stovetop.

Reduce the Cider

  • Stir in the Dijon mustard and cook about 30 seconds. Add the apple cider, scraping the bottom of the pot to release the browned bits. Bring to a simmer and cook 5 to 7 minutes, until slightly reduced.
    A spoonful of Dijon mustard added to the softened red onions in the Dutch oven.

Add the Broth and Herbs

  • Stir the chicken base into the chicken broth until dissolved, then pour it into the Dutch oven. Return the pork and any collected juices to the pot. Add the thyme, rosemary, and bay leaves.
    A light-colored pot on a burner containing a simmering broth with sliced red onions.

Braise

  • Cover and transfer to the oven. Braise about 2 1/2 to 3 hours, until the pork is noticeably softer but still has some resistance when pierced with a fork. The thickest part should read about 180 to 185°F.
    The seared pork shoulder returned to the pot of braising liquid and onions, with fresh herb sprigs tucked alongside.

Add the Apples

  • Add the apples, cover, and braise 35 to 45 minutes more, checking at 35 minutes, until the apples are tender but hold their shape and the pork reads 195 to 205°F (aim for 200 to 203°F). It's done when a fork slides in easily and the meat separates with very little pressure.
    Apple wedges added around the braising pork shoulder in the Dutch oven for the last stretch of cooking.

Plate and Skim

  • Transfer the pork and apples to a serving platter and cover loosely. Discard the herb stems and bay leaves. Skim some of the rendered fat from the braising liquid if desired.

Thicken the Sauce

  • Bring the braising liquid to a gentle simmer over medium heat. Whisk the cornstarch with the cold water until smooth, then slowly whisk it into the liquid. Cook 1 to 2 minutes, until glossy and the sauce coats the back of a spoon.

Finish and Serve

  • Remove from the heat and stir in the apple cider vinegar. Taste and adjust the seasoning. Return the pork and apples to the sauce, or arrange on a platter and spoon the sauce over the top.
    Apple cider braised pork in the Dutch oven after the sauce is thickened, with tender apple wedges and chopped fresh herbs.

Notes

  • Pat the pork very dry. Moisture on the surface is the usual cause of poor browning.
  • Taste before salting the finished sauce. The pork juices, broth, chicken base, and cider all concentrate as the dish cooks.
  • Pork that still feels firm needs more time, even if it is already safe to eat. Keep braising until it reaches 195 to 205°F and a fork slides in easily.
  • Sauce too thick? Loosen it with a splash of chicken broth or apple cider.
  • Granny Smith works for tart apple flavor. Unsweetened apple juice can replace the cider; the flavor is lighter, so let it reduce fully.
  • Boneless country-style pork ribs can replace the shoulder. Start checking them earlier.
  • Store the pork, apples, and sauce together in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 22g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 902mg | Potassium: 698mg | Fiber: 2g | Sugar: 14g | Vitamin A: 76IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg