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Apple Cider Braised Pork

Savory Apple Cider Braised Pork That's Perfect for Fall Feasts

This Apple Cider Braised Pork recipe is a comforting and budget-friendly dish that's ideal for fall feasts.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braising Liquid
  • 2 cups Fresh Apple Cider Vital for sweetness and acidity; ensure it’s not apple cider vinegar for the best results.
  • 2 cups Chicken Stock or Broth This adds depth to the braising liquid; feel free to use vegetable broth for a lighter option.
  • 2 tbsp Dijon Mustard Infuses a tangy flavor; yellow mustard can be used if you’re in a pinch.
  • 1 tbsp Dehydrated Minced Onion Provides onion essence without extra texture; fresh onions work just as well!
For the Pork
  • 4-5 lbs Pork Shoulder Roast Choosing bone-in will create a richer flavor profile compared to boneless.
  • 2 tbsp Neutral Oil Needed for searing the meat; substitute with olive oil for a different taste if desired.
Flavor Enhancers
  • 1 head Garlic Adds aromatic richness to the braising liquid, enhancing overall flavor.
  • 3 sprigs Rosemary Fresh herbs that lend wonderful aroma and depth; dried herbs can be substituted if fresh aren’t available.
  • 4 sprigs Thyme Fresh herbs that lend wonderful aroma and depth; dried herbs can be substituted if fresh aren’t available.
  • Kosher Salt Essential for bringing out the flavors in all ingredients.
  • Freshly Cracked Black Pepper Adds seasoning and a hint of warmth; adjust according to your taste preference.
For the Sweetness
  • 2 Firm and Slightly Tart Apples Honeycrisp or Pink Lady are perfect choices to avoid mushiness.
  • 1 Red Onion Introduces a sweetness and lovely texture; feel free to exchange it for yellow onion if preferred.

Equipment

  • Dutch oven

Method
 

How to Make Apple Cider Braised Pork
  1. Preheat the oven to 325°F.
  2. Trim excess fat from the pork shoulder roast and cut into large pieces if necessary. Season generously with kosher salt and freshly cracked black pepper.
  3. Heat a large Dutch oven over medium-high heat and add the oil. Sear the pork on all sides until it’s beautifully browned (about 4-5 minutes per side).
  4. Whisk together the apple cider, chicken stock, dijon mustard, and dehydrated minced onion in a bowl.
  5. Pour the braising liquid over the browned pork, then add the garlic and herb bundle into the Dutch oven.
  6. Cover the Dutch oven and place it in the oven. Braise for approximately 3 hours, flipping the pork halfway through.
  7. Add the apple wedges and thick slices of red onion after 3 hours. Cover again and return to the oven for an additional 30-45 minutes.
  8. Rest the dish in the braising liquid for 30 minutes before serving, squeezing the soft garlic into the broth.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 500mgPotassium: 700mgFiber: 2gSugar: 8gVitamin A: 6IUVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

Serve with creamy mashed potatoes for a perfect fall meal.

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