Don’t you just love the smell of a cozy kitchen wafting with savory aromas?

Imagine succulent pork shoulder braised to perfection in a glorious blend of apple cider and savory herbs. This recipe is all about comfort—it’s an easy, no-fuss way to whip up an incredible meal that tastes gourmet but is surprisingly simple to make. Trust me, your friends and family will think you’ve got culinary magic up your sleeve!

Why make this recipe

So, why bother with braising, you ask? For starters, it’s a one-pot wonder. Who doesn’t love easy cleanup after feasting on a delicious meal? Plus, braising makes tough cuts like pork shoulder melt-in-your-mouth tender and jam-packed with flavor. And it’s perfect for those chilly evenings when you want something hearty without breaking the bank. Seriously, this dish is more comforting than a warm blanket on a cold night!

Ingredients

You don’t need fancy stuff — just these basics!

4-5 lb pork shoulder roast or boston butt roast*
2 tablespoons neutral oil
2 cups *fresh apple cider **(not apple cider vinegar!)
2 cups chicken stock or broth
2 tablespoons Dijon mustard
1 tablespoon dehydrated minced onion
1 head of garlic, top sliced off opposite of the root end
3 rosemary sprigs
4 thyme sprigs
1 red onion, cut into thick slices
2 firm and slightly *tart apples, peeled and cut into wedges
Kosher salt
Freshly cracked black pepper

Directions

Let’s cut to the chase—here’s how to make it:

Preheat your oven to 325°F (that’s about the cozy level of a warm hug).
Start by trimming excess fat from the pork, if needed. Cut the pork into 4 large pieces or leave it whole if it’s bone-in.
Pat the pork dry with a paper towel and generously season all over with kosher salt and black pepper.
Heat the oil in a large Dutch oven over medium-high heat. Once hot, arrange the pork in a single layer. Sear for 4-5 minutes on each side until deeply browned. You might need to do this in batches.
While searing, in a bowl, whisk together the cider, stock, Dijon, and dehydrated minced onion, then set aside. Bundle the rosemary and thyme with kitchen twine.
Once the pork is all browned, pour in the braising liquid. Arrange the herbs and garlic in the pot with the pork, cover, and pop it in the oven.
Braise for 3 hours (check at 2 ½ hours for boneless). Flip halfway through.
When the pork is almost fork-tender, remove it from the oven, tuck in the onions and apples, cover, and return for an extra 30-45 minutes.
Let the pork rest in the braising liquid for 30 minutes before serving. Squeeze out the roasted garlic into the broth and season it to taste.
To serve, spoon the juices over the pork, apples, and onions. Voilà!

How to make Apple Cider Braised Pork Shoulder (Overview)

This recipe is straightforward. Start by prepping your pork and giving it a good sear to lock in that flavor. While that’s happening, mix up your braising liquid—it’s just a whisk away! Then let everything mingle in the oven and do its magic. Pro tip: Don’t skip toasting the garlic— it makes all the difference!

How to serve Apple Cider Braised Pork Shoulder

When it comes to plating, channel your inner artist. Serve the pork shoulder on a large platter, surrounded by the caramelized onions and tender apple wedges. The colors will wow you: deep golden brown pork, vibrant reds from the onions, and soft, sun-kissed apple hues. Drizzle with the rich, aromatic broth, and your kitchen will smell like a culinary masterpiece.

Pair it with creamy mashed potatoes or a crusty loaf of bread to soak up all those luscious juices!

How to store Apple Cider Braised Pork Shoulder

Got leftovers? Lucky you! This dish keeps well—store it in the fridge for about 3-4 days. Want to extend its life? Pop it in the freezer, where it’ll last for about 2-3 months. When you’re ready to indulge again, simply reheat on the stovetop or in the microwave, adding a splash of broth if it feels a bit dry.

Tips to make Apple Cider Braised Pork Shoulder

Timing is everything. Give the pork enough time to braise so it gets that luscious tenderness we all crave.
Looking for a sweeter twist? Try adding a splash of maple syrup to the braising liquid.
If you want a depth of flavor, use homemade stock if you have it; store-bought works too, just try to find a low-sodium version.

Variation

Feel free to switch things up! Swap out the pork for chicken or even tofu for a vegan option. You can also play with the herbs and throw in a little sage or thyme for a different flavor profile.

FAQs

Can I use other cuts of meat?
Absolutely! While the pork shoulder is best, you can use a pork loin or chicken thighs for something quicker.

Can I make this dish ahead of time?
Yes! Feel free to braise it a day before your event and let the flavors mingle overnight in the fridge. Just reheat gently before serving.

How can I thicken the sauce?
If you’re wanting a thicker sauce, you can whisk in a little cornstarch mixed with water during the last 15 minutes of cooking. Just remember, patience is key!

📌 Pin this recipe for your next cozy dinner night!