If you’re looking for a comforting dish that brings a touch of cozy fall flavors to your table, this Apple Cider Pork Roast Recipe is a winner. It’s perfect for weekends when you have a little time to slow down, fill your kitchen with a toasty, fragrant aroma, and end up with a roast that’s juicy, tender, and packed with bright, warm notes of apple cider and aromatic herbs.
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In the Kitchen
This Apple Cider Pork Roast Recipe has become one of my favorite ways to cozy up with fall ingredients. The pork shreds beautifully and is always tender, while the apple cider-based braising liquid adds a subtle sweetness balanced by fresh herbs. You’ll find it’s easier to make than you might think, but the flavor comes off as something truly special.
- Juicy and Tender Every Time: Searing the pork shoulder well before braising locks in moisture and builds amazing flavor.
- Golden, Satisfying Finish: Adding sliced apples towards the end softens them perfectly and infuses sweet apple notes.
- Simple Ingredients, Big Impact: Pantry staples like thyme, rosemary, and apple cider work together to create a comforting, layered taste.
- Weeknight to Weekend Ready: While it’s slow-cooked for a few hours, the active hands-on time is minimal — perfect for making ahead too.
Ingredients at a Glance
Choosing quality pork and fresh herbs is key for this Apple Cider Pork Roast Recipe. I like to source a bone-in pork shoulder that has some marbling but isn’t overly fatty, so you get rich flavor without too much grease.
- Bone-in pork shoulder: Look for a nice marble and fresh, pink color; trimming excess fat keeps it from getting greasy.
- Apple cider (not vinegar): Use fresh, filtered apple cider for a sweet-tart braising liquid.
- Fresh herbs (thyme, rosemary): Mince these to release their fragrance, and use whole sprigs for braising.
- Onions and garlic: Choose firm, fresh onions and plump garlic cloves for depth of flavor.
- Honey mustard and apple cider vinegar: These small ingredients brighten and balance the richness.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Apple Cider Pork Roast Recipe
Step 1 — Sear the Pork Shoulder to Lock in Juices
Preheat your oven to 325°F. Generously season your pork shoulder with kosher salt and black pepper. Heat about 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once the oil shimmers, place the pork shoulder in and let it sear undisturbed for 4–5 minutes on each side until a deep golden crust forms. This step is crucial; don’t rush it or move the meat too much, as that crust holds all the flavor and juices inside.
Step 2 — Build Flavor Layers with Aromatics and Deglazing
After you remove the seared pork, lower the heat slightly and add more olive oil if needed. Sauté thick slices of red onion for about 4 minutes until softened and slightly caramelized. Then stir in minced garlic and fresh thyme and rosemary for 1–2 minutes until fragrant. If your pot starts to brown too quickly, splash in some chicken broth to prevent burning. Pour in the white wine to deglaze, scraping the bottom gently with a wooden spoon to capture every flavorful bit.
Step 3 — Braise Pork in Apple Cider and Herb-Infused Liquid
Add chicken broth, apple cider, honey mustard, apple cider vinegar, bay leaves, and a touch more fresh herbs. Taste and adjust with salt and pepper, then bring everything to a gentle simmer. Nestle the pork shoulder back into the pot, making sure it’s about halfway or three-quarters covered with liquid. If it’s not, top it off with a bit more broth or cider. Cover the Dutch oven tightly and transfer to your preheated oven.
Step 4 — Slow Cook Until Melt-in-Your-Mouth Tender
Let the pork braise in the oven for 2.5 to 3 hours, checking once if needed to see if it’s tender but without disturbing it too much. You’ll know it’s ready when a fork slides easily into the meat and it nearly falls apart. After this, add the sliced apples around the roast, pressing them gently into the braising liquid. Pop it back in the oven for another 30 to 45 minutes until the apples are tender and sweetly infused with savory flavors.
Step 5 — Shred and Serve the Apple Cider Pork Roast Recipe
Remove the roast from the oven, and carefully discard the bay leaves and herb sprigs. Using two forks, shred the pork into chunky pieces right in the pot to soak up that luscious sauce. I like big chunks to enjoy the texture, but you can shred it finer if you prefer. Serve it warm over creamy mashed potatoes or alongside your favorite roasted veggies to soak up every last drop of that wonderful apple cider braising liquid.
Things to Remember
From seasoning to slow cooking, these pointers helped me perfect this Apple Cider Pork Roast Recipe and they’ll help you too. It’s really about building flavor gradually and giving the pork the time it needs to become meltingly tender.
- Doneness Cue: When the pork easily pulls apart with a fork and is tender but not dry, it’s done.
- Temperature Trick: Keeping the oven steady at 325°F ensures gentle cooking without drying.
- Make-Ahead Move: This roast actually tastes better the next day as the flavors deepen; just reheat gently.
- Common Pitfall: Don’t skip the sear — it’s the secret to rich, layered flavor and a moist roast.
Ways to Serve It
Finishing Touches
I love finishing this dish with a light sprinkle of fresh thyme or rosemary leaves just before serving. It adds a pop of herbal brightness that complements the warm apple cider flavors beautifully. You can also drizzle a bit of the braising sauce over the plated roast for extra shine and moisture.
Plays Well With
Mashed potatoes are a classic side here — their creamy texture soaks up the juices in a way that makes every bite comforting and satisfying. Roasted root vegetables, sautéed green beans, or even a crisp cabbage slaw add great contrast in texture and freshness to the rich pork.
Simple Plating Upgrades
For casual meals, a rustic wooden board and simple plates work perfectly. If you want to dress it up, use a white platter, drizzle some sauce artistically, and garnish with a few fresh herb sprigs or thin apple slices for color and flair.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftovers in an airtight, shallow container to cool quickly and keep texture perfect. Your Apple Cider Pork Roast will stay fresh in the fridge for 3 to 4 days. The meat stays tender, and the sauce thickens deliciously as it sits.
Freezing Tips
This recipe freezes well! Portion the shredded pork and braising liquid into freezer-safe containers or heavy-duty bags. Thaw overnight in the fridge and reheat gently — it’s best enjoyed fresh but still delicious after freezing.
Reheating Apple Cider Pork Roast Recipe Without Drying Out
To reheat without drying, use a low oven (about 300°F) covered with foil, or warm it slowly in a skillet with a splash of broth to keep juices flowing. The microwave works in a pinch — just cover the dish and reheat in short bursts, stirring gently in between. An air fryer can reheat bits quickly but watch carefully to prevent drying.
Frequently Asked Questions
Yes, boneless pork shoulder works well too. Just adjust your cooking time slightly and watch for tenderness, as it may cook a bit faster without the bone.
It adds a nice balancing tang, but if you don’t have it on hand, you can skip it or substitute a splash of lemon juice. The apple cider itself provides the sweet acidity.
Yes! After searing the pork and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6 to 8 hours, then add apple slices during the last 30 minutes.
A mix of sweet and tart apples like Honeycrisp and Granny Smith is ideal. They hold their shape and provide a nice balance of flavor during braising.
Final Thoughts
This Apple Cider Pork Roast Recipe has become my go-to when I want a meal that feels both rustic and special. The combination of tender pork, subtly sweet apple cider, and aromatic herbs creates a comforting dish that’s great for family dinners or entertaining friends. With just a bit of prep and patience, you’ll have a dinner that fills your home with warmth and your heart with satisfaction.
PrintFull Printable Recipe
Apple Cider Pork Roast Recipe
A tender and flavorful Apple Cider Pork Roast, slow-braised to perfection with aromatic herbs, garlic, and sweet-tart apple slices. Perfect for a comforting dinner served alongside mashed potatoes or your favorite sides.
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
Ingredients
Pork and Seasonings
- 5 pounds bone-in pork shoulder - excess fat trimmed
- 2 teaspoons Kosher salt - plus more as needed
- 1 teaspoon ground black pepper
- Olive oil - about 3 tablespoons plus more as needed
Vegetables and Aromatics
- 1 large red onion - cut into thick slices
- 6 cloves garlic - minced
- 2 teaspoons fresh thyme - minced
- 1 teaspoon fresh rosemary - minced
- 2 bay leaves
- 6 fresh sprigs fresh rosemary and thyme
- 2 apples, unpeeled and sliced - 1 honeycrisp and 1 granny smith
Liquids and Flavorings
- 1 cup white wine - or chicken broth
- 2 cups chicken broth - plus more as needed
- 2 cups apple cider - not apple cider vinegar
- 2 tablespoons honey mustard
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow braising the pork.
- Season and sear pork: Generously season the pork shoulder with 2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Heat about 3 tablespoons olive oil in a large 7-8 quart Dutch oven over medium-high heat. Sear the pork on all sides until browned and a nice crust forms. Remove from pot and set aside.
- Sauté aromatics: In the same Dutch oven, add additional olive oil as needed and cook the sliced onions for 4 minutes over medium heat. Add minced garlic, thyme, and rosemary and cook for another 1 to 2 minutes until fragrant. If the pot browns too quickly, add a splash of broth to prevent burning.
- Deglaze and combine liquids: Deglaze the pot by pouring in the white wine and scraping up any browned bits with a wooden spoon. Stir in the chicken broth, apple cider, honey mustard, apple cider vinegar, minced thyme, rosemary, and bay leaves. Season with salt and pepper to taste and bring the mixture to a simmer.
- Add pork and herbs: Return the seared pork shoulder to the pot. Arrange the whole sprigs of rosemary and thyme around the pork, tucking some under the liquid. The pork should be half to three-quarters submerged; add more broth or cider if needed.
- Braise in oven: Bring back the liquid to a low simmer on the stovetop, then cover the Dutch oven tightly with the lid. Place it in the preheated oven and braise for 3 hours until the pork is tender and easily pulls apart.
- Add apples and continue cooking: Remove the pot from the oven and gently push the sliced apples under the braising liquid. Return to the oven and cook for an additional 45 minutes until the apples are soft and the pork is fall-apart tender.
- Serve: Remove the pork from the pot, shred into large chunks discarding the bones. Serve warm with mashed potatoes or your preferred side dishes.
Notes
- Use bone-in pork shoulder for the best flavor and tenderness during braising.
- Searing the pork without moving it helps develop a rich, caramelized crust.
- If you don’t have white wine, substitute with additional chicken broth.
- Ensure the pork is mostly submerged in liquid to braise evenly and remain moist.
- Honeycrisp and Granny Smith apples provide a great balance of sweetness and tartness.
- Leftover braising liquid can be reduced to make a savory sauce or gravy.
- For a slower cook and enhanced flavor, braise in a slow cooker at low for 6-8 hours instead of the oven.
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
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