Apple Cider Pork Roast (Braised Pork Shoulder with Apples & Herbs)

5 from 1 vote

Apple Cider Pork Roast (Braised Pork Shoulder with Apples & Herbs)

The Apple Cider Pork Roast is so cozy for fall! Boneless pork shoulder is rubbed with brown sugar and dried herbs, seared in butter in a Dutch oven, then braised in fresh apple cider, white wine, chicken broth, Dijon, and fresh sage, rosemary, and thyme until fork-tender. Sliced apples and onions go in at the start to flavor the braising liquid, and a second round goes in with the carrots and celery near the end so they hold their shape. Strain the liquid for an easy cornstarch pan gravy, shred the pork, and serve everything over mashed potatoes. A cozy, make-ahead dinner that feeds a crowd.

Prep Time30

Cook Time3 30

Resting15

Total Time4 15

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings, (about 4 ounces shredded pork each, plus vegetables)

Calories: 496kcal

Author: Briana

Equipment

large dutch oven 5 to 6 quart or larger
butcher's twine

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.

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.

Nutrition