This Apple Cider Braised Pork is a cozy, one-pot comfort food meal that’s perfect for all those gorgeous fall apples. Serve with a side of mashed potatoes and you’ve got a hearty winner of a family dinner!
Who’s up for a cozy fall comfort food meal?
As soon as I see apple cider at my local market, this Apple Cider Braised Pork is the first recipe that comes to mind. It’s a cozy dish that we’ve been enjoying at our house for years. Served with a side of mashed potatoes, it’s a one-pot, comfort food meal winner!
Why You’ll Love this Recipe
This pork shoulder is cooked low and slow, so it’s tender and juicy.
The additon of the apple cider and apples chunks make this the perfect fall dish.
Can one ever have too many comfort food dish recipes? I think not.
Ingredients You’ll Need
- boneless pork shoulder roast
- extra virgin olive oil
- coarse kosher salt
- freshly cracked black pepper
- red onion
- garlic
- fresh apple cider
- chicken stock
- Dijon mustard
- apple cider vinegar
- fresh thyme
- Granny Smith apples
I like to add my apples to the dish during the last 25-30 minutes of baking. I chose Granny Smith because they hold their shape better.
Step-By-Step Instructions
The first step will be to pat your pork shoulder dry with paper towels, trim any excess fat and then season with your coarse kosher salt and pepper. You’ll heat your olive oil in a large Dutch oven to medium-high and once the oil is hot, you’ll sear the meat on all sides until browned then transfer the meat to a plate.
You will add your sliced red onion to the same Dutch oven and cook over medium heat for 4-5 minutes until soft and translucent. Remove the onions to a bowl.
The second step will be to whisk together your apple cider, chicken broth, garlic, apple cider vinegar and Dijon mustard.
The third step will be to add your pork back to your Dutch oven and pour your apple cider mixture over the pork and top with your thyme sprigs.
You will braise the pork, covered in the oven at 325 degrees for about 2 1/2 hours, flipping the meat halfway through the cooking time. The meat should be just about fork tender at this point. I usually check my meat with a fork around 2 hours.
The fourth step will be to add your onions back to the pot all around your meat along with your apples. You’ll continue to cook, covered for another 30 minutes. The meat should be totally fork tender by this point.
You will remove the pot from the oven and let the meat rest for about 20 minutes before serving. I like to season the juices with salt and pepper and serve it over everything.
This is a flavorful comfort food recipe that needs to be on your menu this fall guys!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Apple Cider Braised Pork
As I mentioned about, I like to use Granny Smith apples for this recipe.
I used a boneless pork shoulder for this recipe.
The onions I chose are red onions, but you could substitute yellow onions if you have them on hand.
More Delicious Comfort Food Recipes to Enjoy
Apple Cider Braised Pork
Print Recipe Pin RecipeIngredients
- 3 1/2-4 lb. boneless pork shoulder roast
- 1 Tbsp. coarse kosher salt
- 1 tsp. freshly cracked black pepper
- 2 Tbsp. extra virgin olive oil
- 1 large red onion, cut into thick slices
- 5 cloves garlic, roughly chopped
- 1 1/2 cups fresh apple cider
- 2 cups low-sodium chicken broth
- 2 Tbsp. Dijon mustard
- 1 Tbsp. apple cider vinger
- 4 sprigs fresh thyme
- 2 large Granny Smith apples, cored and quartered
Instructions
- Preheat oven to 325 degrees F with the rack in the center of the oven.
- Pat the pork shoulder dry with paper towels, trim any excess fat and then season with your coarse kosher salt and pepper. You'll heat your olive oil in a large Dutch oven to medium-high and once the oil is hot, you'll sear the meat on all sides until browned then transfer the meat to a plate.Add sliced red onions to the same Dutch oven and cook over medium heat for 4-5 minutes until soft and translucent. Remove the onions to a bowl.
- Whisk together your apple cider, chicken broth, garlic, apple cider vinegar and Dijon mustard.
- Add your pork back to your Dutch oven and pour your apple cider mixture over the pork and top with your thyme sprigs.Braise the pork, covered, in the oven for about 2 1/2 hours, flipping the meat halfway through the cooking time. The meat should be just about fork tender at this point. I usually check my meat with a fork around 2 hours.
- Add onions back to the pot all around your meat along with your apples. You'll continue to cook, covered for another 30 minutes. The meat should be totally fork tender by this point.Remove the pot from the oven and let the meat rest for about 20 minutes before serving. I like to season the juices with salt and pepper and serve it over everything.
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