Apple Cider Braised Pork

There’s something magical that happens when pork meets apple cider — the flavors meld into this cozy, slightly sweet, perfectly savory dish that feels like a hug in every bite. I made this apple cider braised pork recently, and it’s safe to say it’s going on my repeat list for fall, winter, and honestly, whenever I need a comforting, hearty dinner. This isn’t your everyday pork recipe — it’s slow-simmered in apple cider with fresh herbs, onions, garlic, and a splash of Dijon for a tender, flavor-packed result.

The beauty of this recipe is how simple the ingredients are, but how layered the flavors become after just a couple of hours in the pot. The pork literally falls apart with a fork, and the cider cooks down into a rich, tangy-sweet sauce that’s hard not to lick off the spoon. It smells amazing while it simmers, too — like you’ve been cooking all day (even though it’s pretty low-effort once it’s in the oven or slow cooker).

What I love most is how versatile this dish can be. It works just as well for a weeknight meal with mashed potatoes as it does for a small dinner party. And you can scale it up or down depending on how many people you’re feeding. Plus, leftovers are gold — tuck them into sandwiches or toss with egg noodles for a whole new spin the next day.

If you’ve never cooked with apple cider in savory dishes before, this is a great place to start. It’s not overpoweringly sweet — it just adds a gentle fruity note that pairs so well with pork. Add some fresh thyme and rosemary, maybe a touch of whole grain mustard, and you’ve got a dinner that feels fancy without being fussy.

Why You’ll Love It

• Tender, fall-apart pork – The slow braising process transforms the pork into a juicy, melt-in-your-mouth texture that’s hard to beat.
• Rich, flavorful sauce – Apple cider reduces down with onions, garlic, and herbs into a deeply savory, slightly sweet sauce that’s perfect for spooning over mashed potatoes or rice.
• Simple ingredients, big payoff – No fancy ingredients here — just everyday pantry staples and fresh herbs that work together to create an impressive, comforting dish.
• Perfect for meal prep – It reheats beautifully, and the flavors deepen over time, making it even better the next day.
• Great for gatherings or cozy nights in – Whether you’re cooking for friends or just want to treat yourself to a home-cooked dinner, this dish fits the vibe.

Ingredient List

For the Pork & Braising Liquid

• 2–3 lbs pork shoulder or pork butt, cut into large chunks
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 garlic cloves, minced
• 2 cups apple cider (not apple cider vinegar)
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Salt and black pepper, to taste

Optional for Serving

• Mashed potatoes, rice, or crusty bread
• Chopped parsley, for garnish

Ingredient Notes

• Pork shoulder – I always go for pork shoulder (also called pork butt) because it’s marbled with just enough fat to stay juicy and tender after a long braise.
• Apple cider – Don’t skip the fresh apple cider (the kind you drink, not vinegar!) — it adds a natural sweetness that balances the savory flavors beautifully.
• Dijon mustard – Just a tablespoon gives the dish a slight tang and depth; it rounds everything out perfectly.
• Fresh herbs – Thyme and rosemary add that earthy, aromatic note that really complements the pork. If you don’t have fresh, use ½ teaspoon dried of each.
• Apple cider vinegar – A splash at the end brightens up the whole dish and keeps it from tasting too heavy.

Kitchen Equipment Needed

• Dutch oven or heavy-bottomed pot – For searing the pork and slow braising; I love using my enameled cast iron Dutch oven for even heat and easy cleanup.
• Tongs – Perfect for turning the pork chunks while searing without splatter.
• Sharp knife & cutting board – For prepping the onion, garlic, and trimming the pork.
• Measuring cups & spoons – To keep ingredient amounts on point, especially for the liquids and mustard.
• Wooden spoon or spatula – Great for scraping up all those flavorful browned bits from the bottom of the pot after searing.
• Ladle or serving spoon – For dishing out that rich, cider-infused sauce right over your sides.

Instructions

1. Sear the Pork

1. Preheat your Dutch oven over medium-high heat.
2. Season the pork chunks generously with salt and pepper on all sides.
3. Add olive oil to the hot pot. Once shimmering, place the pork chunks in, leaving space between them (work in batches if needed).
4. Sear for 3–4 minutes per side, turning with tongs, until all sides are deeply golden brown.
   • Pro Tip: Don’t rush this step! A good sear builds flavor for the entire dish. Let each side brown fully before flipping.
5. Remove seared pork to a plate and set aside.

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2. Sauté the Aromatics

1. Lower the heat to medium. Add a splash more oil if needed.
2. Add sliced onions and cook for about 5–6 minutes, stirring occasionally, until softened and beginning to caramelize.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.

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3. Deglaze & Build the Braising Liquid

1. Pour in the apple cider and use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
   • Pro Tip: Those bits = flavor gold. Don’t skip this part!
2. Add chicken broth, Dijon mustard, and apple cider vinegar to the pot. Stir until the mustard dissolves completely.
3. Tuck in the thyme and rosemary sprigs and bring the liquid to a gentle simmer.

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4. Braise the Pork

1. Return the pork (and any juices) to the pot, nestling the pieces into the liquid.
2. Cover with a lid, reduce the heat to low, and simmer gently for about 2.5 to 3 hours.
   • Alternatively, you can transfer the covered pot to a preheated oven at 325°F (165°C) for the same amount of time.
3. Check occasionally and give it a stir to ensure nothing is sticking. The pork is done when it’s fork-tender and falling apart easily.

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5. Finish and Serve

1. Remove the herbs and discard.
2. Taste the sauce and adjust with salt, pepper, or a splash more vinegar if you like a little extra brightness.
3. Optional: If the sauce is too thin, remove the pork and simmer the sauce uncovered for 10–15 minutes to reduce and thicken slightly.
   • Pro Tip: For a silky finish, you can stir in a knob of butter while the sauce reduces.
4. Shred or leave the pork in chunks, depending on your preference, and spoon the sauce generously over the top when serving.
5. Garnish with chopped parsley, and serve hot with mashed potatoes, rice, or crusty bread.

Tips and Tricks for Success

• Sear in batches – Crowding the pot will steam the meat instead of browning it. Work in 2–3 rounds for the best crust.
• Use real apple cider – Go for the fresh, cloudy kind from the produce section (not apple juice or apple cider vinegar). It makes a big difference in flavor.
• Let it simmer low and slow – Rushing the braise won’t give the pork time to break down and become truly tender. Be patient — it’s worth it.
• Taste before serving – The sauce may need a final splash of vinegar or pinch of salt to really pop at the end.
• Make it ahead – This dish gets even better after a night in the fridge. The flavors meld and deepen, and the pork becomes even more tender.

Ingredient Substitutions and Variations

• No pork shoulder? – You can use boneless pork loin or thick-cut pork chops, but reduce the braising time to avoid drying out.
• Swap apple cider – If you’re out, use a mix of unsweetened apple juice and a splash of apple cider vinegar for balance.
• Use dried herbs – Substitute ½ teaspoon each of dried thyme and rosemary if fresh herbs aren’t available.
• Add apples – Toss in 1–2 peeled and sliced apples during the last 30 minutes of braising for a sweet, rustic twist.
• Spice it up – Add a pinch of red pepper flakes or a splash of hot sauce to the braising liquid for a little heat.
• Gluten-free option – This recipe is naturally gluten-free if you double-check your broth and mustard labels.

Serving Suggestions

• Mashed potatoes – This is my go-to! Creamy mashed potatoes soak up all that cider-infused sauce—pure comfort food.
• Buttered egg noodles or pappardelle – Toss some wide noodles with butter or olive oil and pile the pork right on top. So cozy and satisfying.
• Over creamy polenta – The soft, rich texture of polenta makes the perfect base for the tender pork and savory sauce.
• With crusty bread – I love serving it with warm, crusty bread to mop up every last bit of sauce. No drop wasted!
• Add a simple green salad – I usually make a quick salad with arugula, apple slices, and a vinaigrette to balance the richness of the pork.

Storage and Reheating Instructions

• Refrigerate leftovers – Let the pork cool completely, then store in an airtight container in the fridge for up to 4 days.
• Freeze for later – This dish freezes beautifully! Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat on the stove – Gently warm the pork and sauce in a covered pot over medium-low heat until hot. Add a splash of broth or water if it’s too thick.
• Microwave option – For individual portions, microwave in 1-minute intervals, stirring in between until heated through.
• Reheat gently to avoid drying – Don’t crank up the heat! A slow, gentle reheat keeps the pork tender and juicy.

Frequently Asked Questions

Can I make this in a slow cooker?

Absolutely! Sear the pork and sauté the onions/garlic first, then transfer everything to your slow cooker. Cook on low for 7–8 hours or high for about 4–5 hours, until the pork is fall-apart tender.

What kind of apple cider should I use?

Use non-alcoholic apple cider — the cloudy, fresh kind often found in the refrigerated section during fall. Avoid apple juice or apple cider vinegar, which won’t give the same rich, natural sweetness.

Can I use a different cut of pork?

Yes! While pork shoulder or butt is best for tenderness and flavor, boneless pork loin or thick pork chops will also work. Just reduce the cooking time so they don’t dry out.

How can I thicken the sauce?

After the pork is done, remove it from the pot and simmer the sauce uncovered for 10–15 minutes to reduce. You can also whisk in a slurry of cornstarch and water for a quicker thickening option.

Is this recipe freezer-friendly?

Definitely! Let it cool completely, then freeze in portions. When ready to eat, thaw in the fridge overnight and reheat gently on the stovetop or in the microwave.

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What sides go best with this?

Mashed potatoes, polenta, buttered noodles, or even crusty bread are all amazing with this pork. A fresh green salad or roasted veggies on the side also balance it out nicely.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub — I’d love to see your creations!