When it comes to comfort food, this Apple Cider Braised Pork Shoulder takes the crown. It’s everything you could want in a cozy, fall-inspired meal—tender, juicy pork with the subtle sweetness of apple cider, the earthiness of fresh herbs, and a hint of Dijon mustard for just the right amount of tang. I love making this on a weekend when I have time to let it slowly braise in the oven, filling the house with the most incredible smell. By the time it’s ready, the pork is so tender it practically falls apart, and those roasted apples and onions? Divine!

Why You’ll Love This Recipe

Full of Flavor: The combination of apple cider, herbs, and garlic creates a savory-sweet flavor that’s perfect for fall.
Tender and Juicy: Slow braising makes the pork melt-in-your-mouth tender.
Perfect for Special Occasions: This dish is elegant enough for a holiday dinner but simple enough for a cozy Sunday meal at home.

Ingredients

Pork Shoulder (Boston Butt): 4-5 lb roast, trimmed of excess fat.
Neutral Oil: 2 tablespoons, for searing.
Fresh Apple Cider: 2 cups (not apple cider vinegar!), for sweetness and depth.
Chicken Stock/Broth: 2 cups, to build a rich braising liquid.
Dijon Mustard: 2 tablespoons, for a tangy bite.
Dehydrated Minced Onion: 1 tablespoon, to enhance the braising liquid.
Garlic: 1 head, top sliced off for roasting.
Rosemary Sprigs: 3, for a fragrant, earthy touch.
Thyme Sprigs: 4, to complement the rosemary.
Red Onion: 1, cut into thick slices to add sweetness.
Apples: 2 firm, slightly tart, peeled and cut into wedges for a sweet and savory balance.
Kosher Salt and Freshly Cracked Black Pepper: Season to taste.

Variations

Swap the Apples: If you can’t find firm, tart apples, try using Granny Smith or Honeycrisp for the best results.
Add Potatoes: For a more complete meal, toss in some baby potatoes with the onions and apples.
Maple Twist: Add a tablespoon of maple syrup to the braising liquid for a sweeter finish.

How to Make the Recipe

1. Preheat the Oven

Preheat your oven to 325°F. Low and slow is the way to go with this recipe—it’s what gives the pork that melt-in-your-mouth tenderness.

2. Trim and Season the Pork

If your pork shoulder has a large fat cap, trim some of it off, but leave a little for flavor. You can cut the pork into 4 large pieces for quicker cooking or leave it whole if bone-in. Pat the pork dry with a paper towel and season generously with kosher salt and freshly cracked black pepper.

3. Sear the Pork

In a large Dutch oven, heat 2 tablespoons of neutral oil over medium-high heat. Once the oil is hot, sear the pork pieces on all sides, about 4-5 minutes per side, until deeply browned. This is where the flavor magic happens—so don’t rush it! Depending on your Dutch oven’s size, you may need to sear the pork in batches.

4. Prepare the Braising Liquid

While the pork is searing, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a bowl. Set aside. Tie the rosemary and thyme together with kitchen twine to make a little herb bundle.

5. Braise the Pork

Once the pork is browned, pour the apple cider mixture into the Dutch oven. Nestle the herb bundle and the head of garlic (cut side up) into the pot with the pork. Cover the pot with a tight-fitting lid and place it in the preheated oven.

6. Cook Low and Slow

Braise the pork for about 3 hours. Check it around 2 ½ hours if it’s boneless—the pork should be tender but not quite falling apart. Halfway through cooking, flip the pork to ensure it cooks evenly.

7. Add Apples and Onions

Once the pork is almost fork-tender, remove the pot from the oven and arrange the sliced red onions and apple wedges around the pork. Return the pot to the oven, cover, and cook for another 30-45 minutes until the apples and onions are soft, and the pork is fall-apart tender.

8. Rest and Serve

Let the pork rest in the braising liquid for about 30 minutes to let the flavors fully develop. When you’re ready to serve, squeeze the garlic cloves out of their husk and mix them into the braising liquid. Adjust the seasoning with more salt and pepper if needed, and serve the tender pork with the braised apples, onions, and that flavorful, juicy broth spooned over the top.

How to Serve

With Mashed Potatoes: Serve with creamy mashed potatoes to soak up all that delicious braising liquid.
On a Bed of Greens: For a lighter option, serve the pork over a bed of sautéed spinach or mixed greens.
As Leftovers: This pork is even better the next day. Shred it up and make sandwiches, tacos, or toss it into a salad.

Make Ahead

Fridge: Store leftovers in an airtight container with some of the braising liquid for up to 3 days. Reheat gently on the stove or in the oven.
Freezer: You can freeze the pork in the braising liquid for up to 3 months. Thaw overnight in the fridge and reheat in a low oven.

FAQs

Can I use a slow cooker instead of a Dutch oven?
Yes! After searing the pork, transfer everything to a slow cooker and cook on low for 6-8 hours.

Do I have to use apple cider?
Fresh apple cider gives the best flavor, but you could substitute with apple juice in a pinch. Just avoid using apple cider vinegar.

What kind of apples work best?
Firm and slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady work best since they hold their shape during cooking.

This Apple Cider Braised Pork Shoulder is the ultimate cozy, fall-inspired dish. It’s rich, flavorful, and the perfect centerpiece for a special meal. Trust me, after just one bite, you’ll be making this on repeat all season long!