Cider Braised Pork with Apples and Onions
This cider braised pork shoulder is slow cooked in the oven until irresistibly tender. Cooked with tart apples, onions, and bacon for deep savory sweetness. Apple cider and aromatics create a rich braising liquid that turns into a glossy pan sauce, while the pork falls apart.
Servings: 8 servings
Calories: 265kcal
Ingredients
- 4 pounds boneless pork shoulder roast also called a boston butt
- kosher salt and pepper
- 4 slices bacon cut into ¼ in pieces
- 1 large white onion peeled, halved and sliced
- 12 ounces hard apple cider
- 2 Tablespoons apple cider vinegar
- 3 sprigs fresh sage
- ⅓ teaspoon dijon mustard
- 3 apples seeds/ core removed, cut into 6-8 wedges each
- fresh parsley minced for garnish
Instructions
- Preheat oven to 325 F degrees. Liberally salt and pepper the pork shoulder on all sides.
- Heat an ovenproof pot large enough to fit your pork shoulder on medium heat. Add bacon. Cook until crispy. Remove bacon, set aside.
- Increase heat to medium-high. Cook pork shoulder, reducing heat as needed to prevent over-browning, until brown on all sides, 10 to 12 minutes. Transfer pork shoulder to a plate.
- Add onion to pot and cook, stirring often, until onion begins to soften, about 5 minutes.
- Reduce heat and add hard apple cider and stir, scraping up any browned bits from the bottom of the pot. Bring to a simmer for 1 minute. Add 2 tablespoons vinegar.
- Bring to a simmer, then return pork shoulder to pot. Tuck in sage sprigs around the pork roast.
- Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours.
- Using tongs, transfer pork to a deep platter. Discard sage sprigs. Place the pot over medium heat on the stove and bring the liquid to a simmer. Reduce the liquid by ⅓.
- Stir in apples. Cook until just soft 5 to 6 minutes. Stir in dijon mustard and reserved bacon.
- Arrange pork, onions, and apples on a large platter. Drizzle with sauce and garnish with parsley.
Notes
* See post for slow cooker instructions.
Leftover pork shoulder should be kept in an airtight container in the refrigerator. The pork will keep for 3 to 4 days but the apples may get a little mushy.
You can reheat the pork in the braising liquid on the stovetop or in the oven.
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