Apple Cider Pork Roast

5 from 10 votes

This apple cider pork shoulder roast is the ultimate comfort food for fall! Its slowly braised in a apple cider and mustard braising liquid until fall-apart tender and juicy.

Prep Time30

Cook Time3 30

Total Time4

Course: Main Course

Cuisine: American

Servings: people

Calories: 491kcal

Author: Tania

Equipment

7 to 8 quart Dutch oven

Ingredients

5 pounds bone-in pork shoulder excess fat trimmed
2 teaspoons Kosher salt plus more as needed
1 teaspoon ground black pepper
Olive oil
1 large red onion cut into thick slices
6 cloves garlic, minced
2 teaspoons fresh thyme, minced
1 teaspoon fresh rosemary, minced
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
2 bay leaves
6 fresh sprigs fresh rosemary and thyme
2 apples, unpeeled and sliced 1 honeycrisp and 1 granny smith

Instructions

Preheat oven to 325 degrees F.
Season the pork shoulder with 2 teaspoons Kosher salt and 1 teaspoon black pepper generously. In a large 7-8 quart Dutch oven, heat about 3 tablespoons of olive oil over medium-high heat. Sear the pork shoulder on all sides until browned and a crust formed. Remove from the pot. Tip: Let it sear undisturbed to get that beautiful caramelized sear.
In the same Dutch oven, add more oil and cook the sliced onions for 4 minutes over medium heat. Then, add the garlic and fresh minced thyme and rosemary for another 1 or 2 minutes until fragrant. Tip: If the pot is browning too fast, add a splash of broth.
Deglaze with white wine, scraping any brown bits with a wooden spoon. Then, add chicken broth, apple cider, honey mustard, apple cider vinegar, minced thyme and rosemary, and the bay leaves. Season with salt and pepper to taste. Stir to combine and bring to a simmer.
Then add the seared pork back into the pot, and arrange the whole sprigs of thyme and rosemary around it, gently pushing them under the liquid. The pork should be about halfway or 3/4 covered in the braising liquid. If not, add more broth or cider.
Bring back to a low simmer. Then, cover with the lid tightly and braise in the preheated oven for 2.5 to 3 hours until tender.
Remove the Dutch oven from the oven and add the sliced apples, gently pushing them under the braising liquid. Return to the oven for another 30 to 45 minutes until fall-apart tender and the apples are softened.
Shred the meat (I like big chunks) and discard the bones. Serve with mashed potatoes or your favorite sides. Enjoy!

Notes

Use a 7-8 quart Dutch oven.
For this recipe, you need apple cider (the fall beverage) and apple cider vinegar.
Preferably, use bone-in pork shoulder. The bone keeps it extra moist and flavorful.
Store leftovers in the fridge for up to 3 days. Reheat in the microwave oven.
Freezing: Let everything cool down and transfer to an airtight and freezer-safe container or freezer bag for up to 3 months. Thaw in the fridge and reheat as needed.

Substitutions:

Apple cider: Apple cider is best, but you can also use concentrated Simply Juice apple juice. Don't use the translucent apple juice that's amber in color (too diluted).
Honey mustard: Dijon mustard plus 1-2 teaspoons of honey or to taste.
Fresh herbs: If using dried, use about 1/3 of the amount of fresh herbs, and omit the fresh herb sprigs at the end.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition