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Apple Cider Braised Pork Shoulder with Apples and Herbs Recipe

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4.8 from 21 reviews

This Apple Cider Pork Roast is a tender, flavorful dish featuring a bone-in pork shoulder braised in a savory blend of apple cider, chicken broth, white wine, fresh herbs, and honey mustard. The slow cooking process results in a fall-apart tender roast complemented by soft, sweet-tart apples, perfect for a comforting dinner served alongside mashed potatoes or your favorite sides.

Ingredients

Meat

  • 5 pounds bone-in pork shoulder - excess fat trimmed

Seasonings

  • 2 teaspoons Kosher salt - plus more as needed
  • 1 teaspoon ground black pepper

Cooking Base

  • Olive oil - about 3 tablespoons

Vegetables and Aromatics

  • 1 large red onion - cut into thick slices
  • 6 cloves garlic, minced
  • 2 teaspoons fresh thyme, minced
  • 1 teaspoon fresh rosemary, minced
  • 2 bay leaves
  • 6 fresh sprigs fresh rosemary and thyme

Liquids

  • 1 cup white wine - or chicken broth
  • 2 cups chicken broth - plus more as needed
  • 2 cups apple cider - not apple cider vinegar
  • 1 tablespoon apple cider vinegar

Condiments

  • 2 tablespoons honey mustard

Fruits

  • 2 apples, unpeeled and sliced - 1 honeycrisp and 1 granny smith

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees F to prepare for slow braising the pork shoulder.
  2. Season and Sear Pork: Generously season the pork shoulder with 2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Heat about 3 tablespoons olive oil in a large 7-8 quart Dutch oven over medium-high heat. Sear the pork on all sides, undisturbed, until a caramelized crust has formed. Remove the pork and set aside.
  3. Sauté Aromatics: In the same Dutch oven, add a little more olive oil if needed and cook the sliced red onions over medium heat for 4 minutes. Add the minced garlic, fresh thyme, and rosemary and cook for another 1 to 2 minutes until fragrant. If the pot begins to brown too fast, add a splash of chicken broth to deglaze.
  4. Deglaze and Combine Liquids: Pour in the white wine and scrape the brown bits from the bottom of the pot with a wooden spoon. Then add chicken broth, apple cider, honey mustard, apple cider vinegar, minced thyme, rosemary, bay leaves, and season with salt and pepper to taste. Stir well and bring to a simmer.
  5. Add Pork and Herbs: Return the seared pork shoulder to the pot, arranging the 6 sprigs of whole rosemary and thyme around it, gently pushing them under the liquid so the pork is halfway to three-quarters covered. Add extra broth or apple cider if needed.
  6. Braise in Oven: Bring the pot back to a low simmer on the stovetop, then cover tightly with the lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until the pork is tender.
  7. Add Apples: Remove the Dutch oven from the oven and add the sliced apples, pushing them gently under the braising liquid. Return the covered pot to the oven and cook for another 30 to 45 minutes until the pork is fall-apart tender and the apples are softened.
  8. Shred and Serve: Remove the pork from the pot, shred into large chunks, and discard the bones. Serve the flavorful pork with the softened apples and braising juices alongside mashed potatoes or your preferred sides. Enjoy!

Notes

  • Let the pork sear undisturbed to develop a deep caramelized crust, enhancing flavor.
  • If the onions or garlic begin to brown too fast when sautéing, add a splash of broth to prevent burning.
  • Use bone-in pork shoulder for better flavor and tenderness during braising.
  • Adjust the liquid levels to ensure the pork is at least halfway covered during cooking to prevent drying out.
  • Honeycrisp and Granny Smith apples provide a nice balance of sweetness and tartness that complements the pork.
  • This dish pairs beautifully with creamy mashed potatoes or roasted vegetables to soak up the delicious braising liquid.

Find it online: https://sweetworldtastes.com/apple-cider-braised-pork-shoulder-with-apples-and-herbs-recipe/