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Apple Cider Braised Pork Shoulder (Cozy One-Pot Fall & Winter Dinner)

Apple Cider Braised Pork Shoulder (Cozy One-Pot Fall & Winter Dinner)
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This Apple Cider Braised Pork Shoulder is a cozy, comforting one-pot dinner that’s perfect for fall and winter. The pork is cooked low and slow until melt-in-your-mouth tender in a flavorful bath of fresh apple cider, chicken broth, onions, apples, garlic, and fresh herbs. The result is rich, savory, slightly sweet, and deeply aromatic—ideal for Sunday dinners, holidays, or any time you want a warm, rustic meal with minimal effort.

Ingredients

Scale

  • 4–5 lb pork shoulder roast or Boston butt

  • 2 tbsp neutral oil

  • Kosher salt and freshly cracked black pepper, to taste

  • 2 cups fresh apple cider (not apple cider vinegar)

  • 2 cups chicken stock or broth

  • 2 tbsp Dijon mustard

  • 1 tbsp dehydrated minced onion

  • 1 head of garlic, top sliced off

  • 3 rosemary sprigs

  • 4 thyme sprigs

  • 1 red onion, cut into thick slices

  • 2 firm, slightly tart apples, peeled and cut into wedges

Instructions

Step 1: Prepare the Pork

Preheat the oven to 325°F (165°C).
Trim any large excess fat from the pork if needed. Cut into 4 large pieces, or leave whole if bone-in.
Pat the pork dry and season generously on all sides with salt and black pepper.

Step 2: Sear the Pork

Heat the oil in a large Dutch oven over medium-high heat.
Sear the pork for 4–5 minutes per side, until deeply browned all over. Work in batches if needed.

Step 3: Build the Braising Liquid

While the pork sears, whisk together the apple cider, chicken broth, Dijon mustard, and dehydrated onion.
Tie the rosemary and thyme together with kitchen twine.

Step 4: Braise

Return all pork to the pot and pour in the braising liquid.
Add the herb bundle and garlic head. Cover and transfer to the oven.
Braise for about 3 hours, flipping the pork halfway through (check earlier for boneless cuts).

Step 5: Add Apples and Onions

Once the pork is nearly fork-tender, remove the pot from the oven and arrange the apples and red onions around the pork.
Cover and return to the oven for 30–45 minutes, until the pork is very tender.

Step 6: Rest and Serve

Remove from the oven and let the pork rest in the braising liquid for 30 minutes.
Squeeze the roasted garlic cloves into the broth or over the pork.
Taste and adjust seasoning with salt and pepper. Serve the pork with apples, onions, and plenty of the flavorful juices spooned over the top.

Notes

  • Bone-in vs boneless: Both work well; bone-in adds extra flavor, while boneless cooks slightly faster.

  • Apple choice matters: Use firm, slightly tart apples like Honeycrisp, Pink Lady, or Gala so they hold their shape.

  • Don’t rush the cook: Low and slow is key for tender, juicy pork.

  • Make ahead: This dish tastes even better the next day as flavors deepen.

  • Serving ideas: Great with mashed potatoes, buttered noodles, polenta, or crusty bread.

Find it online: https://tastyquickly.com/apple-cider-braised-pork-shoulder-cozy-one-pot-fall-winter-dinner/