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.
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.
