Print

Cozy Apple Cider Braised Pork with Rosemary

apple cider braised pork - featured image
Print Recipe

This apple cider braised pork is incredibly tender, deeply flavorful, and made with simple ingredients. It’s a one-pot meal that fills your home with an incredible aroma and is perfect for a cozy weekend dinner.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), boneless or bone-in
  • 2 cups fresh, unfiltered apple cider
  • 1 cup low-sodium chicken broth
  • 1 large yellow onion, thinly sliced
  • 4–5 cloves garlic, smashed or minced
  • 2–3 sprigs fresh rosemary
  • 2 tablespoons olive oil or avocado oil
  • Salt and black pepper, to taste
  • Optional: 1 tablespoon whole grain mustard or splash of apple cider vinegar, 1 cinnamon stick

Instructions

  1. Prep the Pork: Take the pork shoulder out of the fridge about 30 minutes before cooking to let it come to room temperature. Pat it completely dry with paper towels. Trim off any large, thick pieces of fat, but leave some on for flavor. Season generously on all sides with salt and black pepper.
  2. Sear the Pork: Preheat your oven to 325°F (160°C). Place a Dutch oven on the stovetop over medium-high heat and add the olive oil. When the oil is shimmering, carefully place the pork shoulder in the pot. Sear for 3-4 minutes per side, without moving it, until a deep golden-brown crust forms on all sides, including the ends. Use tongs to hold it steady. Remove the seared pork to a plate.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the sliced onion to the pot. Cook for 3-4 minutes, scraping up any browned bits from the bottom with a wooden spoon. Add the smashed garlic and cook for another minute until fragrant.
  4. Build the Braising Liquid: Pour the apple cider and chicken broth into the pot. Use your spoon to scrape up any remaining browned bits from the bottom (deglazing). Add the fresh rosemary sprigs.
  5. Braise the Pork: Return the seared pork to the pot. The liquid should come about halfway up the sides of the meat. If not, add a little more broth or water. Bring the liquid to a gentle simmer on the stovetop. Cover the pot with its lid and transfer it to the preheated oven.
  6. Check and Flip: After about 1.5 hours, carefully remove the pot from the oven. Flip the pork over in the liquid. Return the pot to the oven, covered, for another 1.5 hours.
  7. Test for Doneness: After 3 hours total, the pork should be incredibly tender. Insert a fork into the thickest part of the meat. It should twist easily and the meat should start to pull apart. If still tough, return to the oven for another 30-45 minutes.
  8. Rest and Shred: Once tender, carefully transfer the pork to a cutting board. Let it rest for 10-15 minutes. While it rests, place the pot back on the stovetop over medium heat and let the braising liquid simmer for 5-10 minutes to reduce slightly. Remove the rosemary sprigs. Skim off excess fat if desired.
  9. Finish and Serve: Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat. Return the shredded pork to the pot with the reduced sauce. Toss everything together to coat the meat. Taste and adjust seasoning with more salt and pepper if needed.

Notes

Don’t skip the sear; it builds deep flavor. Patience is key—cook until fork-tender, not just by time. Let the pork rest before shredding to keep it juicy. For a thicker sauce, simmer the braising liquid to reduce or make a cornstarch slurry. Leftovers taste even better the next day and freeze well for up to 3 months.

Nutrition

Keywords: apple cider braised pork, braised pork shoulder, pork roast, fall dinner, one-pot meal, comfort food, gluten-free, dairy-free

Find it online: https://cookdella.com/cozy-apple-cider-braised-pork-with-rosemary/