This Apple Cider Braised Pork is fall comfort food at its finest.
Tender chunks of pork simmer low and slow with crisp apples, onions, and fragrant herbs in a savory-sweet cider broth. Serve with your favorite roasted veggies and a slice of rustic bread.
This one-pot wonder is easy to make and fills your home with a mouthwatering aroma.
Whether you’re feeding a hungry family or meal-prepping for the week, this cozy dish is sure to become a cool-weather staple.
Why KJ Loves
I love how warm and comforting this pork recipe is – it’s perfect for fall! Pork and apples has always been a classic combo and this apple cider braised pork is a fun twist on the classic! Serve over some mashed potatoes for the ultimate comfort food!
Apple Cider Braised Pork Ingredients
Pork Butt (boneless)
The best cut of pork for this recipe is a boneless pork butt or Boston butt. (Despite its name, it actually comes from the shoulder of the pig.) It’s perfect for slow cooking methods like braising. Cut the pork into 2-inch pieces.
Seasonings & Herbs
Seasoned salt, dried thyme, dried rosemary, dried mustard
Apples
Choose apples that hold their shape well during cooking and offer a good balance of sweetness and acidity. Some great options are Honeycrisp, Granny Smith, and Braeburn. Cut your apples into 2-inch slices.
Onion
You can use a yellow onion or a white onion. Cut into 2-inch slices.
Garlic (chopped)
Grab fresh garlic, or save on time with jarred, pre-chopped garlic.
Apple Cider
You can use filtered or unfiltered apple cider for this recipe. The unfiltered cider tends to have a richer, more complex flavor. Make sure to avoid apple juice, as it won’t yield the results we’re looking for.
Chicken or Beef Stock
Avoid the “broth” and make sure you get a hearty “stock” for this recipe.
How To Make Apple Cider Braised Pork
1
Season and sear the pork.
Season pork chunks evenly with seasoned salt. In a large Dutch oven over medium heat, sear the pork in batches until golden brown.
2
Add herbs and aromatics.
Return all the seared pork to the pot. Season with thyme, rosemary, and dried mustard. Add apple and onion slices and chopped garlic.
3
Braise.
Pour in apple cider and chicken stock. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours or until pork is fork-tender.
4
Check and adjust.
Halfway through cooking, check the pork to make sure that the liquid is still at a low boil. If the liquid is cooking out too quickly, add an extra cup of stock.
5
Shred and serve.
Remove the pork, shred it, and then submerge it back into the juices in the pot. Serve with roasted potatoes or veggies and spoon the sauce over the top. Enjoy!
6
Wash the dishes. How sad.
What To Serve With Apple Cider Pulled Pork
This cider pulled pork pairs wonderfully with your favorite roasted veggies (I love Herb Roasted Potatoes, Easy Roasted Asparagus, and Roasted Broccolini).
Wild rice or crusty, rustic bread would also be delicious.
Other Ways to Serve
- Sandwiches: Pile the shredded pork on brioche buns with coleslaw for a tasty twist on pulled pork. Or layer on crusty artisan bread with caramelized onions and sharp cheddar.
- Grain Bowls: Serve over quinoa or farro with roasted vegetables for a hearty meal.
- Autumn Salad: Toss with mixed greens, roasted butternut squash, and a maple vinaigrette.
- Pork Hash: Crisp up leftover pork with diced potatoes for a hearty brunch.
Apple Cider Braised Pork FAQ
What is braising?
Braising is a cooking method that combines searing meat at high heat, and then slow-cooking it in liquid at a lower temperature. This technique turns tough cuts of meat tender and flavorful, making it perfect for dishes like our Apple Cider Braised Pork. The long, slow cooking process allows the meat to absorb the flavors of the cooking liquid and aromatics.
What’s the difference between pork shoulder and pork butt?
Despite their names, both pork shoulder and pork butt actually come from the shoulder of the pig. Pork butt (also called Boston butt) comes from higher up on the foreleg, while pork shoulder (also called picnic shoulder) comes from the lower part. Both are great for slow-cooking methods like braising.
Can I use picnic shoulder instead of Boston butt?
You can use picnic shoulder, but the cooking and results may differ slightly. The picnic shoulder cut may take a little more time to become tender and might not end up quite as moist as the Boston butt, since picnic shoulder is a bit leaner.
What kind of pot should I use?
The best pot for braising is a heavy pot with a tight-fitting lid, like a Dutch oven.
What kind of apples should I use?
Firm apple varieties that hold their shape during cooking work best. Try Honeycrisp, Granny Smith, Braeburn, or Pink Lady apples.
Can I make this in a slow cooker?
Absolutely! After searing the pork, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 4-6 hours, until the pork is tender and easily shreds.
Can I make this ahead of time?
Yes! This dish actually tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3 days, or freeze for a few months.
How do you reheat the pork?
Reheat in a covered pan over low heat, stirring occasionally and adding a splash of broth if needed to prevent drying out.
Apple Cider Braised Pork
- Total Time: 2 1/2 - 3 hours
Description
This Apple Cider Braised Pork is fall comfort food at its finest.Tender chunks of pork simmer low and slow with crisp apples, onions, and fragrant herbs in a savory-sweet cider broth. Serve with your favorite roasted veggies and a slice of rustic bread. This one-pot wonder is easy to make and fills your home with a mouthwatering aroma. Whether you’re feeding a hungry family or meal-prepping for the week, this cozy dish is sure to become a cool-weather staple.
Ingredients
- 3.5 pound pork butt, cut into 2 inch pieces
- 1 tablespoon seasoned salt
- 2 teaspoon thyme
- 1 teaspoon rosemary
- ½ teaspoon dried mustard
- 3 apples, cut into 2 inch slices
- 1 onion, cut into 2 inch slices
- 1 tablespoon garlic, chopped
- 2 cups apple cider
- 1 cup chicken or beef stock
Instructions
- Evenly season the pork with the seasoned salt. In a large Dutch oven, work in batches to sear the pork over medium heat until golden brown.
- Add all of the seared pork back into the pot and evenly season with the thyme, rosemary and dried mustard.
- Evenly arrange the apple and onion slices in with the pork. Add in the chopped garlic.
- Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low, cover with a lid and simmer for 2-3 hours or until the pork is fork-tender. Check the pork halfway through the cooking time to make sure that a low boil is occurring. If the liquid is cooking out too quickly, add in an additional cup of stock as needed.
- Remove the pork, shred it and then submerge it back into the juices in the pot. Serve with roasted potatoes or veggies and the sauce spooned over the top. Enjoy!
Notes
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15min
- Cook Time: 2-3hrs
Nutrition
- Calories: 322
- Sugar: 12.9
- Fat: 9.1g
- Carbohydrates: 46g
- Fiber: 18.1g
- Protein: 22.9g
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
I made this for dinner tonight. Oh. My. Goodness. It was so delicious. Not too sweet. Just the right amount of seasonings. I served it on top of mashed potatoes, & made carrots. I will definitely be making this again. Thank you for an amazing & easy recipe!
I’m so glad you enjoyed it, Theresa! Sounds like the perfect dinner with mashed potatoes and carrots! 🙂