Apple Cider Pork Roast

Fall calls for cozy, slow-cooked meals and this apple cider pork roast is a family favorite that always feels like autumn on a plate. With fork-tender pork nestled in an aromatic apple cider broth and sweet apples, it is the kind of dish that gathers everyone around the table and fills the house with the best smells.

I first made this when apples were at their peak and we had neighbors over for Sunday supper. My husband asked for seconds and now it is the roast he hopes for every time fall rolls around.

Ingredients

• Pork shoulder: bone in for extra juiciness and flavor look for a cut with good marbling and trimmed of excess fat
• Kosher salt and ground black pepper: seasoning so the pork shines always use freshly ground pepper for best taste
• Olive oil: for searing which guarantees a golden crust use a fruity oil for richer flavor
• Red onion: thick cut slices give mild sweetness and body to the base choose a firm onion with deep color
• Garlic: fresh cloves boost the aromatic punch mince right before cooking for maximum flavor
• Fresh thyme and rosemary: the heart of the seasoning fresh sprigs and minced leaves both bring depth
• White wine or chicken broth: for deglazing pick a dry wine you’d drink or a quality low sodium broth
• Chicken broth: lightens and enriches the braise use homemade or a no salt added store bought
• Apple cider: not vinegar choose the seasonal kind from the produce section not clear juice drink
• Honey mustard: infuses balanced tang and sweetness pick one without corn syrup for clean flavor
• Apple cider vinegar: for brightness and a gentle acidic lift taste before adding more
• Bay leaves: herbaceous depth that perfumes the sauce remove before serving
• Apples: honeycrisp and granny smith lend sweet tart balance pick crisp unwaxed apples and slice just before use

Step-by-Step Instructions

Season the Pork:

Rub pork shoulder all over with kosher salt and pepper until fully coated and press it in so it adheres to the meat

Sear the Pork:

Heat olive oil in a Dutch oven over medium high heat add pork and brown on all sides don’t rush this step leave each side undisturbed until a deep brown crust forms and the meat easily releases

Sauté the Aromatics:

Remove pork and add a bit more oil if needed add onion slices and cook stirring occasionally over medium heat until softened about four minutes add garlic thyme and rosemary cook another minute or two until fragrant but not browned if bottom seems too dark splash in a bit of broth

Deglaze and Build the Braise:

Pour in white wine or broth scrape up all browned bits with a wooden spoon to dissolve flavor pour in remaining broth then add apple cider honey mustard apple cider vinegar minced herbs and bay leaves stir to blend taste for salt and adjust as needed

Return Pork and Layer Herbs:

Nestle seared pork back into the pot add whole sprigs of rosemary and thyme gently tucking them under liquid pork should be submerged halfway to three quarters add more broth or cider if needed

Slow Braise:

Bring to low simmer cover tightly and transfer to preheated oven braise for two and a half to three hours until pork yields easily to a fork

Add Apples:

Carefully remove pot from oven arrange apple slices around pork pressing them under liquid for flavor return to oven uncovered for thirty to forty five minutes until pork can be shredded and apples are soft but still hold shape

Shred and Serve:

Use forks or tongs to pull pork into big chunks discarding bones spoon braising liquid and apples over top and serve hot with mashed potatoes or favorite side

Save

For me it is always about the rosemary sprigs They scent the roast so beautifully I even tuck extra into the pot on chilly days for that rustic aroma My daughter loves spooning the braised apples onto her plate and says it tastes like fall harvest

Storage Tips

Let pork cool fully before storing always refrigerate in a sealed container Here it stays good three days Reheat gently on the stove or in the oven with a little extra broth to keep it moist To freeze cool completely then pack in airtight containers or bags with some braising liquid Lay flat in freezer for quick thawing and keep up to three months

Ingredient Substitutions

No apple cider use a good quality unfiltered apple juice never clear bottled juice in a pinch Mustard swap honey mustard for Dijon with a teaspoon of honey Fresh herbs can be replaced by a third of the amount dried but skip adding extra sprigs

Serving Suggestions

This pork roast pairs perfectly with creamy mashed potatoes or buttered egg noodles Sautéed green beans or roasted carrots are also ideal for soaking up every drop of the cider broth For a festive touch mound some extra apple slices on the platter and sprinkle with fresh thyme leaves

Cultural and Historical Notes

Pork roast with fruit is a tradition in many cooler climates and apple cider braising is especially rooted in northeast American cooking Farmers often cooked pork shoulders low and slow after autumn harvest Apples and cider were pantry staples and using them together dates back centuries

Frequently Asked Questions About Recipes

→ What cut of pork is best for this dish?

Bone-in pork shoulder works best, providing tenderness and more flavor as it slowly cooks.

→ Can I use apple juice instead of cider?

Concentrated apple juice is an option, but avoid clear, amber apple juice, which can be too diluted.

→ How do I store leftovers?

Place cooled pork in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

→ What sides pair well with this dish?

Mashed potatoes, roasted vegetables, or crusty bread complement the rich flavors beautifully.

→ Can dried herbs be used instead of fresh?

Dried herbs work; use about one-third the amount and omit fresh herb sprigs at the end.

→ Do I need a Dutch oven?

A heavy lidded pot like a Dutch oven is ideal for even heat and moisture retention during braising.