Tasty Apple Cider Braised Pork (Print-Friendly Format)

Slow-braised pork shoulder with apple cider, herbs, onions, and apples delivers bold, comforting flavors.

# Ingredients You’ll Need:

→ For the seasoned pork and braising liquid

01 - 1.8–2.25 kg pork shoulder or Boston butt roast
02 - 30 ml neutral cooking oil
03 - 480 ml fresh apple cider
04 - 480 ml chicken broth
05 - 30 ml dijon mustard
06 - 15 ml dried minced onion
07 - 1 head garlic, top sliced off (not root end)
08 - 3 fresh rosemary sprigs
09 - 4 fresh thyme sprigs
10 - Kosher salt, to taste
11 - Freshly ground black pepper, to taste

→ For the roasting pan additions

12 - 1 red onion, cut into thick rounds
13 - 2 firm, slightly tart apples, peeled and cut into wedges

# How to Make It:

01 - Preheat oven to 163°C. Trim excess fat from pork shoulder if needed. If boneless, cut into 4 large pieces; if bone-in, leave whole. Pat dry and season generously with kosher salt and freshly ground black pepper.
02 - Heat oil in a large Dutch oven over medium-high heat. Once hot, arrange seasoned pork in a single layer and sear each side for 4–5 minutes until deeply browned. Work in batches if necessary to avoid overcrowding.
03 - While the pork sears, whisk together apple cider, chicken broth, dijon mustard, and dried minced onion in a bowl. Tie rosemary and thyme sprigs together with twine. Slice the top from the garlic head to expose the cloves.
04 - Once pork is browned on all sides, pour prepared braising liquid into the Dutch oven. Add the bundled herbs and garlic head. Cover and transfer to preheated oven. Braise for 3 hours, flipping pork halfway through. For boneless cuts, begin checking for tenderness after 2½ hours.
05 - When pork is nearly fork-tender, remove from oven. Distribute red onion rounds and apple wedges around pork in the braising liquid. Cover and return to oven for 30–45 minutes, until pork is very tender, onions have softened, and apples retain their shape.
06 - Remove Dutch oven from oven and allow pork to rest in the braising liquid for 30 minutes. Squeeze roasted garlic cloves into the liquid or onto the pork. Taste and adjust seasoning with salt and black pepper as needed. Serve pork with apples, onions, and a generous spoonful of the braising juices.

# Extra Tips:

01 - For balanced flavor, select slightly tart apple varieties such as Granny Smith or Braeburn.

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