Apple Cider Braised Pork
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.
Equipment
- Dutch oven or heavy-bottomed pot
- Tongs
- Sharp knife & cutting board
- Measuring Cups & Spoons
- Wooden spoon or spatula
- Ladle or serving spoon
Ingredients
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
Instructions
Sear the Pork
- Preheat your Dutch oven over medium-high heat.
- Season the pork chunks generously with salt and pepper on all sides.
- Add olive oil to the hot pot. Once shimmering, place the pork chunks in, leaving space between them (work in batches if needed).
- 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.
- Remove seared pork to a plate and set aside.
Sauté the Aromatics
- Lower the heat to medium. Add a splash more oil if needed.
- Add sliced onions and cook for about 5–6 minutes, stirring occasionally, until softened and beginning to caramelize.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
Deglaze & Build the Braising Liquid
- 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!
- Add chicken broth, Dijon mustard, and apple cider vinegar to the pot. Stir until the mustard dissolves completely.
- Tuck in the thyme and rosemary sprigs and bring the liquid to a gentle simmer.
Braise the Pork
- Return the pork (and any juices) to the pot, nestling the pieces into the liquid.
- 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.
- 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.
Finish and Serve
- Remove the herbs and discard.
- Taste the sauce and adjust with salt, pepper, or a splash more vinegar if you like a little extra brightness.
- 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.
- Shred or leave the pork in chunks, depending on your preference, and spoon the sauce generously over the top when serving.
- Garnish with chopped parsley, and serve hot with mashed potatoes, rice, or crusty bread.
Notes
Nutritional Value Per Serving:
- Calories: ~420
- Protein: ~32g
- Fat: ~25g
- Carbohydrates: ~15g
- Fiber: ~1g
- Sugar: ~10g
- Sodium: ~450mg