Cozy and Comforting Cider Braised Pork and Apples (our new favorite recipe for fall)

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Hello, Fall. This Cider Braised Pork and Apples Recipe is autumn in a pot, guys. There is nothing I love more than a big roast slowly cooking on a chilly day. Tender, saucy, fall-apart pork with sweet apples and onions gets served atop some (hopefully) fluffy, creamy mashed potatoes or whipped polenta. I tuck some of my favorite everyday slaw into the scene as well (see below). There’s absolutely nothing better than this, there just isn’t. My recipe here highlights the apple via the fresh version along with some sweet apple cider as well. When combined with savory stock, some aromatics (garlic! onions! ginger!), and fresh herbs – this is truly one pot of wonderful.

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Cider Braised Pork and Apples Recipe FAQ

My choice of cut when it comes to making this Cider Braised Pork and Apples Recipe pork will always be the shoulder (also called the pork butt). It’s fatty (which we need to a long cook), and it’s forgiving. It’s also flavorful and foolproof to boot. This post wasn’t intended to be brought to you by the letter “f” but alas, here we are.

Anyway. You can cook this Cider Braised Pork and Apples for just the longest time and it will still show up for you as its very best self. It’s really hard to screw pork shoulder up, y’all. I’d say for that reason alone you might want to bookmark this recipe for your next gathering. Friendsgiving perhaps? Not to show up the ole’ turkey, but I’d rather have this literally any day. Anyway (again!), here are some quick answers to some very common pork and/or braising questions.

What is braising?

Braising is a common combination cooking method that uses both wet and dry heats. Usually the meat in question is browned first at a high heat, and then it will simmer partially submerged in a liquid (covered) until tender and fully cooked. See also my fan-fave Coconut and Lemongrass Braised Chicken, my Basque Style Braised Chicken and Chorizo, and my Korean Style Braised Beef with Pickles and Jammy Eggs.

What are the steps to braising?

Braising typically consists of a few common steps. You begin with the sear, where you brown the meat and create a flavorful, textural crust all around the outside. Next (in the simplest approach), you’ll add liquid right to the pot, along with any manner of flavorings and seasonings you like. Here we add cider, chicken stock, and some fresh herbs and aromatics. Thirdly, you cover the pot and cook in the oven low and slow for a few hours until fall-apart tender – depending on the meat in question. If there’s bones involves, you’ll likely need to cook just a little bit longer.

What’s the difference between braising and stewing?

These cooking methods are very similar, save for the amount of liquid involved. Braising typically uses less liquid to cook the food, requiring that the meat only be partially (halfway) submerged. Stewing on the other hand will almost totally submerge the food as it cooks. See my West African Peanut Stew, my Mexican Style Black Bean Stew (for a vegetarian option), or my take on Julia Child’s Classic Beef Bourguignon for maybe the most iconic example.

What you’ll need to make this Cider Braised Pork and Apples

This cast of characters is very un-surprising. I’m not trying to shock you here. But I will say that the addition of a bunch of fresh, spicy ginger really does add a nice note to things. I love the combination of apples and ginger, and it works beautifully in this big pot Cider Braised Pork and Apples.

INGREDIENTS

Olive oil, for cooking
4 pounds boneless pork shoulder
Salt and pepper, as needed
2 cups chicken or vegetable stock
Two cups apple cider
2 tablespoons Dijon mustard
1.5-inch knob of fresh ginger, peeled and minced/grated
6 whole garlic cloves
5 sprigs fresh thyme
2 sprigs fresh rosemary
2 apples, sliced (no need to peel)
½ large red onion, sliced

Serving Suggestions for This Cider Braised Pork and Apples

Slow-roasted meats like this practically beg to be served atop something starchy, to balance out the richness and to soak up and catch the luscious drippings and sauce. For me, that’s almost always going to be mashed potatoes. But creamy grits or polenta would be fabulous as well – as would rice. Fluffy rolls to sop up the tasty good are well advised here also.

If you’re interested in trying your hand at some homemade breads or rolls to go with this Cider Braised Pork and Apples recipe (you should!), then I’ve got some great options for you to consider:

Easy Homemade Breads and Rolls To Try

Best Angel Biscuits

The Best Homemade Naan

Sweet Potato Dinner Rolls

Giant Salted Maple Butter Parker House Rolls

Alison Roman’s Luckiest Biscuits in America

How to make my favorite Everyday Slaw

I’m going to write up an official post for this soon, but it seems prudent that I share the super quick and easy method for this pretty purple slaw that I literally have in my fridge all the time (hence the name). In the South we call them “permanent slaws” because they always live in your kitchen.

I thinly slice/shred half a red cabbage (or however much I feel like at the time) and toss that with some mayo and/or sour cream just until moistened. A splash of something acidic like lemon juice, lime juice, or apple cider vinegar goes in next and a handful of chopped green onions. If the slaw is going to be served with something Mexican leaning, it gets some cilantro. If not, maybe I’ll add some parsley.

That’s it! It will last several days in the fridge and it lends color, crunch, acid, and great flavor to your plates all week long.

How to make this Cider Braised Pork and Apples

Season and sear the meat. Add the liquids, flavorings, herbs, and aromatics. Cover. Simmer low and slow for a few hours. Add the apples and onions. Cook a little longer.

But, be sure to really savor and enjoy the way this stuff makes your home smell as it cooks. It’s the coziest thing I can imgine.

DIRECTIONS

Preheat the oven to 325 degrees F. Adjust the oven rack to the middle position.
Add a few tablespoons of oil to a large Dutch oven or heavy lidded pot set over medium high heat. If the pork is massive, you can cut it into three or four large pieces. Season the pork generously on both sides with salt and pepper. When the oil is hot, brown the meat on both sides until a nice crust has formed; about 3 to 4 minutes per side.
Turn off the heat, and add the stock, cider, mustard, ginger and garlic to the pot. Tie the rosemary and thyme sprigs together using kitchen string (or you can remove the leaves from both and finely chop them if you don’t have string). Add the herb bundle to the pot and cover. Put in the oven to braise for 2 hours.
After 2 hours, add the apples and onions and cover once more. Put back in the oven for another hour. It’s done when the pork is easily shredded with a fork.
To serve, shred the pork a bit and pile on top of some mashed potatoes, along with some of the braised apples, onions, and the sauce (see note). Sprinkle with freshly chopped parsley and/or scallions and enjoy.

NOTE: It’s not necessary, but if you want you can pull the cooked pork out of the pot and shred it elsewhere ( I use a small sheet pan). Then, you can simmer the sauce over medium heat for 5 to 8 minutes to reduce it some, skimming off some of the fat as you do. I like to taste it and see if it could use a little more mustard or seasoning at this point.