Apple Cider Pork Roast (Print-Friendly Format)
Pork shoulder slow-braised with apple cider, mustard, herbs, and apples for a tender, comforting main dish.
# Required Ingredients:
→ Pork and Seasoning
01 -
2.3 kg bone-in pork shoulder, excess fat trimmed
02 -
2 teaspoons Kosher salt, plus more as needed
03 -
1 teaspoon ground black pepper
04 -
3 tablespoons olive oil, plus more as needed
→ Aromatics and Herbs
05 -
1 large red onion, cut into thick slices
06 -
6 garlic cloves, minced
07 -
2 teaspoons fresh thyme, minced
08 -
1 teaspoon fresh rosemary, minced
09 -
2 bay leaves
10 -
6 fresh rosemary and thyme sprigs
→ Liquids and Condiments
11 -
240 ml dry white wine or chicken broth
12 -
480 ml chicken broth, plus more as needed
13 -
480 ml apple cider (not apple cider vinegar)
14 -
2 tablespoons honey mustard
15 -
1 tablespoon apple cider vinegar
→ Fruit
16 -
1 Honeycrisp apple, unpeeled and sliced
17 -
1 Granny Smith apple, unpeeled and sliced
# How to Make It:
01 -
Preheat oven to 163°C.
02 -
Generously season pork shoulder with Kosher salt and black pepper. Heat olive oil in a 7–8 litre Dutch oven over medium-high heat. Sear pork shoulder on all sides until a deep golden crust forms. Remove pork and set aside.
03 -
In the same pot, add additional olive oil if needed. Cook sliced red onion over medium heat for 4 minutes. Add garlic, minced thyme, and minced rosemary. Stir and cook for 1–2 minutes, until fragrant.
04 -
Deglaze the Dutch oven with white wine (or chicken broth), scraping brown bits with a wooden spoon. Add remaining chicken broth, apple cider, honey mustard, apple cider vinegar, minced herbs, and bay leaves. Season with additional salt and pepper to taste. Stir to combine and bring to a simmer.
05 -
Return seared pork shoulder to the pot. Arrange fresh rosemary and thyme sprigs around the pork, tucking them under the liquid. Ensure the pork is submerged halfway to three-quarters in the braising liquid, adding more broth or cider as needed.
06 -
Cover the Dutch oven with a tight-fitting lid. Braise in the preheated oven for 2½–3 hours, maintaining a gentle simmer, until pork is tender.
07 -
Remove Dutch oven from the oven. Gently submerge sliced apples under the braising liquid. Re-cover and return to the oven for an additional 30–45 minutes until the pork is fall-apart tender and apples are softened.
08 -
Shred meat into large chunks, discarding the bones. Serve with desired sides such as mashed potatoes. Enjoy.
# Additional Information:
01 -
Use a 7–8 litre Dutch oven for optimal braising.
02 -
Apple cider refers to the non-alcoholic, unfiltered beverage, not apple cider vinegar.
03 -
Bone-in pork shoulder retains more moisture and flavor.
04 -
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
05 -
For dried herbs, use one-third the amount of fresh and omit finishing sprigs.