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 fall—apart 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 tried this recipe during a chilly fall weekend and immediately knew it would become a seasonal favorite. My family now requests it every time the leaves start to turn, especially because the aroma fills the whole house with cozy warmth.

Ingredients

• Pork shoulder (3 to 4 pounds): bone in or boneless ensures rich flavor and tender meat
• Salt and freshly ground black pepper: for seasoning that brings out natural flavors
• Olive oil (two tablespoons): for a golden sear that locks in juices
• Onions (one to two large): thinly sliced to caramelize and add sweetness
• Garlic (four to six cloves): smashed or chopped to infuse the dish with aromatic depth
• Apple cider (two cups): for sweetness and that signature autumn tang
• Chicken stock or broth (one cup): for savory balance and moisture
• Apple cider vinegar (two tablespoons): to brighten and enhance flavors
• Apples (one to two, firm, such as Granny Smith or Honeycrisp): for texture and a hint of tartness
• Fresh herbs: thyme, rosemary and bay leaves to layer herbal notes
• Optional Dijon mustard (one tablespoon): for brightness and subtle sharpness
• Butter or additional oil: to finish the dish smoothly

Instructions

Preheat and Season:

Preheat your oven to around three hundred twenty five degrees Fahrenheit or roughly one sixty to one sixty five degrees Celsius. Pat the pork shoulder dry with paper towels to remove moisture then generously season every side with salt and freshly ground black pepper. This step is key to building layers of flavor.

Sear the Pork:

Heat olive oil in a heavy Dutch oven or oven safe pot over medium high heat. Place the pork shoulder in the pot carefully and sear on all sides until it develops a deep rich brown crust about three to four minutes per side. This caramelization adds depth and texture. Remove the pork and set aside.

Sauté Aromatics:

Using the same pot with the remaining oil and rendered fat add the thinly sliced onions. Cook them over medium heat stirring occasionally until the onions soften and just start to caramelize bringing out their natural sweetness. Add the garlic and stir, cooking for about thirty seconds until fragrant but not burnt.

Deglaze and Build Braising Liquid:

Pour in the apple cider and then the chicken stock. Use a wooden spoon to gently scrape the browned bits stuck to the bottom of the pot—these contain intense flavor. Stir in the apple cider vinegar along with the Dijon mustard if using. Bring the mixture to a gentle simmer.

Return Pork and Add Apples and Herbs:

Place the seared pork shoulder back into the pot nestled into the liquid. Arrange the apple slices around and on top of the meat. Tuck fresh sprigs of thyme rosemary and bay leaves into the liquid to infuse herbal aroma throughout the cooking process. The liquid should come about halfway up the pork for the perfect braising environment.

Cover and Braise:

Cover the pot tightly with a lid. Transfer it to the preheated oven. Let the pork braise slowly for two to three hours until it is almost tender with the meat fibers loosening. If you have not added apples before this step add them now and continue cooking for an additional thirty to sixty minutes until the pork is fall—apart tender and shreddable.

Rest and Shred:

Carefully remove the pot from the oven. Let the pork rest in its cooking juices for ten to fifteen minutes to allow the meat to reabsorb moisture making it juicy and succulent. Remove the herb sprigs before shredding or slicing the meat depending on how you intend to serve it.

Finish the Sauce:

For a richer serving experience you can take the pot with the braising liquid back to the stovetop and reduce it over medium heat until slightly thickened. Spoon the sauce generously over the pulled pork or plate alongside for extra flavor and moisture.

One of my favorite parts of this recipe is the apples. I love how their sweetness balances the savory pork and how the slices keep a bit of texture even after hours of braising. It always brings back memories of cooking this with my parents on crisp fall afternoons, filling the kitchen with cozy warmth and delicious smells.

Storage Tips

Keep leftovers refrigerated in airtight containers up to four days keeps the pork moist and flavorful. Allow pork and sauce to cool completely before freezing individual portions makes future meals quick and easy up to three months. Reheat gently on low heat with a splash of broth or water to restore sauce consistency and keep pork tender.

Ingredient Substitutions

Bone in pork shoulder adds extra richness while boneless cooks a bit faster choose based on your preference and availability. Chicken stock can be swapped for vegetable broth or even water with bouillon cubes for convenience. Apple cider vinegar can be replaced with white wine vinegar or lemon juice if you do not have cider vinegar on hand. Fresh herbs like sage marjoram or oregano work well as alternatives to thyme or rosemary giving different herbal notes. If you do not have apples pears or quince offer a different fruity twist without losing moisture or texture.

Serving Suggestions

This braised pork is amazing over creamy mashed potatoes or creamy polenta with sauce drizzled on top. Serve with roasted root vegetables such as carrots parsnips or Brussels sprouts for vibrant fall flavors. Use shredded pork in sandwiches or sliders topped with crunchy slaw or pickles for contrast. Pair the rich pork with a crisp green salad or sautéed greens to brighten and balance the plate.

This apple cider braised pork shoulder is perfect for cozy fall meals and tastes even better the next day. Serve it over mashed potatoes or in sandwiches for a delicious, comforting dinner.

Common Questions About Recipes

→ Can I use apple juice instead of apple cider?

Apple cider provides a fuller, more complex flavor than juice. If using juice, add cider vinegar to maintain acidity and depth.

→ How long can leftovers be stored?

Properly stored in airtight containers, leftovers keep well in the refrigerator for up to 4 days.

→ Is it possible to use a slow cooker for this dish?

Yes, after searing the pork, transfer to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours for tender results.

→ How do I thicken the braising sauce?

Reduce the sauce on the stovetop or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and simmer until thickened.

→ What type of apples work best for braising?

Firm varieties like Granny Smith or Honeycrisp maintain their shape and add a balanced tartness during the slow cooking process.