This Apple Cider Pork Roast is pork shoulder browned in butter, then braised low and slow in fresh apple cider, white wine, garlic, and plenty of sage, rosemary, and thyme until it falls apart with a spoon. Apples and onions go into the pot twice, so some melt into a silky, buttery sauce and the rest hold their shape for serving. Pile it over mashed potatoes with the veggies and apples from the pot, then spoon on the pan gravy. 🍎
⭐ "I made this yesterday for company, and it was [a] real hit!" - Anne O.
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Cider-Braised Pork Shoulder Tastes Like Fall in a Dutch Oven 🍎
We love fall. Like, really love it. Once apple cider season hits in Michigan, there's always a jug of fresh-pressed cider in our fridge, and the Dutch oven barely leaves the stove. Braising a big, budget-friendly cut of meat is one of our favorite ways to cook when the weather cools down. The perfect Sunday supper, and the leftovers are incredible too!
Pork and apples are a classic pair for a reason, and this is them at their coziest. Pork shoulder is rich and savory, and fresh cider brings the sweet-tart balance it needs. The cider does double duty, too: it flavors the pork as it braises, then cooks down into the base of your sauce.
It's the kind of dinner that looks like you fussed all day, which makes it perfect for having people over (or just for treating yourselves). Serve it over a mound of French onion mashed potatoes, and get comfy. (And maybe put on some stretchy pants. 😂)
🍎 Ingredients for Apple Cider Braised Pork
Everything here is simple to find: a pork shoulder, a good jug of apple cider, fresh herbs, and veggies you probably already have in the crisper drawer.
💡Heads Up! We forgot the cornstarch for the optional gravy in our ingredient photo! Real kitchen, real photos, real mistakes. 😂
Our photos also show a double batch (a 6-pound roast). Tap the 2x button on the recipe card to make the big batch for a crowd!!
How to Braise Pork Shoulder in Apple Cider (Dutch Oven Method) ✨
Most of the time here is hands-off. Once the pot goes in the oven, the hardest part is waiting. 🫠
Season and Tie the Pork
🔪 Before you start. Pat the pork dry, trim off any large pieces of excess fat, and cut it into two large pieces (about 1 to 1½ pounds each). Two smaller roasts fit in the pot more easily and brown more evenly than one big one.
🐖 Boneless or bone-in? We used boneless pork shoulder because it's the easiest to find. If you can find bone-in, grab it! The bone adds even more flavor. Skip the cutting and tying and braise it whole, just plan on extra time in the oven since one big roast takes longer to get tender. Skip lean cuts like tenderloin or pork chops, since they dry out during a long braise.
- Step 1: Stir together the brown sugar, salt, and dried spices, then rub it generously over every side of the pork. Tie each piece with butcher's twine so it holds its shape while it browns and braises.
💡 Make it ahead (dry brine): You can season the pork up to 48 hours ahead. Set it on a wire rack over a baking sheet and refrigerate it uncovered. The salt has time to work its way into the meat, so it's even more flavorful.
Brown the Pork in Butter
- Step 2: Preheat the oven to 325°F. Melt butter in a Dutch oven over medium-low heat, then brown the pork for a few minutes per side until it's deeply caramelized all over. Set it aside on a plate.
⚠️ Brown in batches. Give each piece some space. If you crowd the pot (or you're making a double batch), brown the pork in batches. Crowded pork steams instead of browning, and that crust is where a lot of the flavor in the braising liquid comes from.
Build the Apple Cider Braising Liquid
- Step 3: In the same pot, melt more butter and add one of the sliced onions with a good pinch of salt. Sauté until the onion starts to soften.
🧈 Butter makes the sauce. We use Plugrà European-Style Unsalted Butter, the official butter partner for our site! The 82% butterfat adds incredible richness to the braising liquid and makes the sauce beautifully silky, even if you skip the gravy.
- Step 4: Add the smashed garlic and minced sage, rosemary, and thyme. Sauté just until the garlic is fragrant.
- Step 5: Pour in the white wine and scrape up all the browned bits from the bottom of the pot.
🍷 Which wine? Any dry white you'd drink works. Just skip anything oaky, which can overpower the cider and herbs.
Prefer to cook without alcohol? Use more chicken broth instead.
- Step 6: Stir in the chicken broth, apple cider, apple cider vinegar, Worcestershire sauce, and Dijon mustard.
🍎 Apple cider, NOT apple cider vinegar! The braising liquid is mostly sweet, fresh apple cider. Fresh-pressed from a cider mill is the best, but unfiltered cider from the refrigerated produce section works great too. There's only a small splash of apple cider vinegar to cut the richness. If you use vinegar in place of the cider, your pork roast will be way too sour!
Braise the Pork Low and Slow
- Step 7: Return the pork to the pot, then tuck in the herb bundle, bay leaves, and the first sliced apple so they're submerged in the liquid. Cover and transfer to the oven.
🍎 Why the apples and onions go in twice. The first round of apples and onions cooks the whole time and melts into the braising liquid, giving it that sweet, savory apple flavor. The second round goes in near the end so it holds its shape and you have tender apples and onions to serve alongside the pork.
- Step 8: When the pork is getting close to being done, remove it from the oven.
⏱️ Go by tenderness, not the clock. Every oven, pot, and roast is a little different (especially if you're cooking a bone-in shoulder or a double batch). Around the 2½-hour mark, poke the pork with a fork. It should slide in easily and start to pull apart. If it still feels firm, give it another 20 to 30 minutes before you add the vegetables.
Add the Vegetables
- Step 9: Add the carrots, celery, remaining onion, and remaining apples, and season them with a little salt.
Cover and return the pot to the oven until the vegetables are tender and the pork pulls apart easily. Move the pork and vegetables to a platter and loosely cover them to rest.
⏱️ How to tell it's done. The pork is ready when it pulls apart easily with a fork, around 190 to 205°F inside. If it's still tough, it needs more time, not less. Cover it and check it every 30 minutes.
Make the Pan Gravy (Optional)
- Step 10: Strain some of the braising liquid into a saucepan.
Whisk in the cornstarch over medium-low heat until the gravy thickens. Taste before adding salt, since the braising liquid is already well seasoned.
🍯 No gravy? No problem. The butter and Dijon help the braising liquid come together on its own, so you can skip the gravy and just spoon the cooking liquid over everything.
Rest, Shred, and Serve
- Step 11: Snip off the twine and shred the pork with two forks.
Serve with the vegetables and apples from the pot, and spoon the gravy over the top. Enjoy!
What to Serve with Apple Cider Pork Roast 🥔
Mashed potatoes are a must for soaking up all that gravy, and since the carrots, celery, and apples cook right in the pot, your veggies are already handled. Buttered egg noodles or rice are great too.
If you want something fresh and crunchy on the side, an Arugula Apple Salad with tangy Apple Cider Vinaigrette keeps the whole table in the same cozy flavor family.
Cozy, cider-y, and fall-apart tender, all from one Dutch oven. Make a big pot, invite people over, and save some for tomorrow. 🤤
✨Need a really showstopping apple and pork dish? This apple-stuffed pork loin with apple cider gravy is THE holiday centerpiece of the season!
🌟Leave a Review!
If you make this Apple Cider Pork Shoulder Roast, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe
Apple Cider Pork Roast (Braised Pork Shoulder with Apples & Herbs)
Equipment
- large dutch oven 5 to 6 quart or larger
Ingredients
Pork and spice rub
- 3 pounds boneless pork butt or shoulder cut into 2 large pieces (1361g)
- 2 tablespoons packed brown sugar 27g
- 1 tablespoon kosher salt about 1 teaspoon per pound of pork, we use Diamond Crystal, see notes if using Morton's or table salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- ½ teaspoon smoked paprika
- 2 tablespoons unsalted butter 28g
Braising liquid
- 2 tablespoons unsalted butter 28g
- 1 medium yellow onion sliced
- ½ to 1 teaspoon kosher salt Diamond Crystal, to taste, see notes
- 6 cloves garlic smashed
- 1 tablespoon fresh sage minced
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh thyme minced
- ½ cup dry white wine or more chicken broth
- ½ cup chicken broth or stock
- 1 cup apple cider NOT apple cider vinegar
- 1 tablespoon apple cider vinegar
- 1½ teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 to 2 bay leaves
- 1 small fresh herb bundle a few sprigs each of sage, thyme, and rosemary
- 1 medium apple sliced, Honeycrisp or Granny Smith
Vegetables
- 3 medium carrots peeled and cut into 1½ to 2-inch pieces
- 2 stalks celery cut into 1½ to 2-inch pieces
- 1 medium apple sliced, Honeycrisp or Granny Smith
- 1 medium yellow onion sliced
- ¼ to ½ teaspoon kosher salt Diamond Crystal, to taste, see notes
Pan gravy (optional)
- 1 cup strained braising liquid
- 1½ to 2 tablespoons cornstarch 12 to 16g
- salt and black pepper to taste
Instructions
Season and brown the pork
- Preheat the oven to 325°F. Pat the pork dry, trim any large pieces of excess fat, and cut it into 2 large pieces.3 pounds boneless pork butt or shoulder
- Stir together the brown sugar, salt, black pepper, garlic powder, onion powder, dried thyme, dried sage, dried rosemary, and smoked paprika. Rub it over all sides of the pork, then tie each piece with butcher's twine.2 tablespoons packed brown sugar, 1 tablespoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried sage, 1 teaspoon dried rosemary, ½ teaspoon smoked paprika
- Melt butter in the Dutch oven over medium-low heat. Brown the pork 3 to 5 minutes per side, working in batches if the pieces don't fit with space between them. Transfer to a plate.2 tablespoons unsalted butter
Build the braising liquid
- Add the remaining butter, the sliced onion, and salt to the pot. Sauté 2 to 3 minutes, until the onion begins to soften. Add the garlic, sage, rosemary, and thyme. Sauté about 1 minute, until fragrant.2 tablespoons unsalted butter, 1 medium yellow onion, ½ to 1 teaspoon kosher salt, 6 cloves garlic, 1 tablespoon fresh sage, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme
- Pour in the white wine and scrape up the browned bits from the bottom of the pot. Stir in the chicken broth, apple cider, apple cider vinegar, Worcestershire sauce, and Dijon mustard.½ cup dry white wine, ½ cup chicken broth or stock, 1 cup apple cider, 1 tablespoon apple cider vinegar, 1½ teaspoons Worcestershire sauce, 1 tablespoon Dijon mustard
Braise
- Return the pork and any juices to the pot. Tuck in the herb bundle, bay leaves, and one of the sliced apples so they're submerged in the liquid. Cover and braise in the oven for 2½ hours.1 to 2 bay leaves, 1 small fresh herb bundle, 1 medium apple
Add the vegetables
- Remove the pot from the oven and check the pork with a fork. It should slide in easily and start to pull apart; if it still feels firm, braise 20 to 30 minutes longer before adding the vegetables.
- Add the carrots, celery, remaining sliced apple, remaining sliced onion, and salt, nestling them into the liquid.3 medium carrots, 2 stalks celery, 1 medium apple, 1 medium yellow onion, ¼ to ½ teaspoon kosher salt
- Cover and return to the oven for 45 minutes to 1 hour, until the vegetables are tender and the pork is fork-tender (190 to 205°F).
Make the pan gravy (optional)
- Transfer the pork and vegetables to a platter and tent loosely with foil to rest. Discard the herb bundle and bay leaves. Strain 1 cup of the braising liquid into a saucepan.1 cup strained braising liquid
- Whisk in the cornstarch over medium-low heat for 2 to 3 minutes, until thickened. Season with salt and pepper to taste.1½ to 2 tablespoons cornstarch, salt and black pepper
Shred and serve
- After the pork has rested at least 15 minutes, remove the twine and shred it with two forks. Serve over mashed potatoes with the vegetables, apples, and gravy.
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Notes
- Double batch for a crowd: Use the 2x button for a 6-pound roast cut into 4 pieces, and use a 7½-quart Dutch oven. Brown the pork in batches. This is the version in our photos and video.
- Pork: Boneless pork butt or shoulder is easiest to find. Bone-in adds even more flavor; leave it whole instead of cutting and tying it, and expect a longer braise. It's done when fork-tender (190 to 205°F). Make sure it fits in your Dutch oven with the lid on. Avoid lean cuts like pork tenderloin or pork chops, which dry out during a long braise.
- Salt: We use Diamond Crystal kosher salt, about 1 teaspoon per pound of pork. If you're using Morton's kosher salt or fine sea salt, use about half as much.
- Make ahead: Season the pork up to 48 hours ahead and refrigerate it uncovered on a wire rack set over a baking sheet. You can also cook the whole recipe 2 to 3 days ahead, refrigerate it in the braising liquid, and reheat gently, covered, on the stovetop or in the oven.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Freeze cooled leftovers airtight for up to 6 months, and thaw overnight in the refrigerator.
- Reheating: Warm gently, covered, on the stovetop or in the oven with a splash of braising liquid or broth, or in the microwave.
- Herbs: If you only have dried herbs for the braising liquid, use about ⅓ the amount of fresh.
- No wine: Replace the white wine 1:1 with chicken broth.
- Gravy: Use about 1½ to 2 tablespoons cornstarch per cup of braising liquid. Or skip the gravy and spoon the braising liquid over the pork.
- Serve it with: French Onion Mashed Potatoes and an Arugula Apple Salad with Apple Cider Vinaigrette.
Anne Olson says
I made this yesterday for company and it was. Real hit!
I was asked for the recipe which I passed on.
Thank you for a fun and tasty dinner!
Briana says
Hi Anne, this is music to our ears, truly! We love this recipe so much and it's perfect for sharing with company. So honored to be included on your dinner table, and thank you for your kind words! 🙂