Apple Cider Braised Pork Recipe [+Video]

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this braised pork recipe A flavorful pork dish simmered in apple cider and chicken stock until fork-tender. Fresh herbs, roasted garlic, and onions are also added for extra flavor.

Combining savory pork with sweet apple cider and apple slices, it’s a comforting food perfect for a cool fall night.

Recommended equipment

Before you start…

First, start by preparing the pork to stew. Pat the pork shoulder chunks dry and season with salt and pepper. Next, brown the loaf on all sides. This locks in the juices and adds flavor to the pork. Don’t skip this step.

This photo shows chunks of pork butt braised in a large Dutch oven in a rich sauce filled with apple slices, onion slices, and fresh herbs.

What is Blazing?

How to cook stew meat. It uses a combination of both moist and dry heat to cook the meat until it is very tender and saucy. In this recipe, the pork is dry-heated and then slowly cooked in a small amount of liquid (moist heat). Simmering creates a deep and rich flavor, and the tender meat falls apart. It’s one of my favorite ways to cook meat.

What do I need to make apple cider braised pork?

Here are the items you’ll need to make this recipe:

  • shoulder loin: I buy bone-in pork butter for good flavor and prefer to cut it into large chunks from the bone for this recipe.
    • pro tips: I buy a large pork butt, cut it in half, remove the bone, then divide each half into 4 equal parts and freeze them in 2 bags to make 2 batches of braised pork.
  • canola oil: Used to brown pork chunks
  • stew liquid: Apple cider, chicken stock, apple cider vinegar, dark brown sugar, Dijon mustard, salt, pepper
  • aromatic: Garlic, rosemary, thyme, red onion
  • butter: Adds richness and flavor while keeping the pork moist.
  • granny smith apple: Add to the last little bit of cooking to add flavor and make a delicious addition to meals.

This is simply meant to give an overview of the ingredients. Keep scrolling down to the recipe card and you’ll see all the measurements needed for each ingredient.

Pictured in a large Dutch oven with chunks of semi-cooked pork butter, slices of red onion, sprigs of fresh rosemary, and time all sitting in a braising liquid.

How to make braised pork

One of my favorite things about this recipe is; one pot meal! You can brown, simmer, and serve just about anything with this Dutch oven. Here are the steps to make this recipe:

  1. preparation: Preheat the oven. Pat the pork dry and season with salt and pepper.
  2. Sheer: Brown the pork on both sides with a little oil in a large Dutch oven (if you don’t have a Dutch oven, see the section below).
  3. stew liquid: While the pork is cooking, mix all the ingredients for the braising liquid.
  4. combine: Once the pork is browned on both sides, pour in the cooking liquid and add the herbs, onions, garlic head and butter.
  5. Blaze: Cover the pot and put it in the oven to cook slowly at a low temperature. Flip the pork halfway through the simmering time.
  6. apple: Peel, core, and slice the apples into wedges, then add to the pot and simmer for another hour.
  7. rest: Remove the pot from the oven and let the cooked pork soak in the sauce for about 20 minutes.
  8. final touches: Squeeze the roasted garlic from its skin, crush the cloves and mix them into the sauce.
  9. serve: Slice or shred the pork and spoon the apples, onions and sauce over the top.

Detailed instructions for making this recipe are included in the recipe at the end of this post. You can also save or print the recipe from there.

What if I don’t have a Dutch oven?

If you don’t have a Dutch oven or an ovenproof pot with a lid, sear the pork in a skillet on the stove and transfer to a deep casserole dish. Pour the broth over the top and add the remaining ingredients. Then cover with foil and bake in the oven according to instructions.

A picture of a large Dutch oven with chunks of cooked pork shoulder and apple slices all sitting in a braising liquid.

Why is pork shoulder so tough?

Pork shoulder can be very tough if not cooked properly. If your pork is tough, you probably need to cook it longer. By boiling pork shoulder for a long time, the collagen breaks down and the pork becomes soft and crumbly.

What is the difference between pork shoulder and pork butt?

There is no difference! pork shoulder and pork butt It’s the same thing. Pork shoulder actually comes from a pig’s shoulder, but where exactly does pork butt come from? The origin of the name “pig’s butt” dates back to colonial times, when Boston butchers packed pork shoulders into barrels called butts.

Other common names for pork shoulder include:

  • picnic shoulder
  • shoulder loin
  • boston ass
  • boston shoulder
  • fresh pork butt
  • boston butt roast
  • shoulder loin
Close-up photo of braised pork butt placed in a thick broth surrounded by large slices of red onion and fresh herbs

What do you serve with braised pork butt?

I love how this pulled pork sits atop creamy mashed potatoes, fitting in perfectly with the comfort food theme. The broth becomes the most delicious sauce! Here are some ideas for what to serve with this recipe.

Why you’ll love this recipe

easy: This recipe not only browns the pork, but also just throws the ingredients into a pot and simmers in the oven for a few hours. It couldn’t be simpler. And you can do it all in one pot!

Dishes that make you feel relieved: This braised pork recipe is perfect for a cool fall evening with family and dear friends. It will warm your stomach and heart!

budget friendly: Pork shoulder is one of the most affordable meats and can usually be purchased at Costco or grocery stores for a great deal. Almost all of the remaining ingredients are pantry or produce staples.

impressive: You’ve created a recipe that looks like it took hours to make at a high-end restaurant. Your dinner guests will be totally impressed, but only you will know how simple it was.

Storage and reheating

shop Place the remaining braised pork shoulder in an airtight container in the refrigerator. It will last for 4-5 days.

Also this recipe To freeze It’s going pretty well. Allow to cool completely before storing in the freezer or in a Ziploc bag. Place flat in the freezer. Can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.

reheating Roast the refrigerated pork stew on the stovetop or in a Dutch oven until heated through. Add liquid as needed.

Photo of a large plate filled with braised pork, apple slices, red onion slices, and topped with fresh herbs. Two forks are placed on the sides of the plate.

I don’t know why pork and apples are such a great combination, but it shines through in this piece. Recipe for pork stew in apple cider. Braised with onions, apple cider, chicken stock, and fresh herbs, these flavorful, fork-tender pieces melt in your mouth with every bite.

Other delicious pork recipes:

Preparation time: 30 minutes

Cooking time: Four time

Break time: 20 minutes

total time: Four time 50 minutes

Prevent the screen from going dark

  • Preheat oven to 325 degrees. Pat pork pieces dry with paper towels and season with kosher salt and pepper.

    5 pounds of pork butt, kosher salt, black pepper

  • Heat the oil in a large Dutch oven over medium-high heat. When the oil is hot, add the pork in a single layer. Cook the pork for 4 to 5 minutes on each side until golden brown. Repeat on both sides.

    2 tablespoons canola oil

  • While the pork is roasting, combine the apple cider, chicken stock, vinegar, brown sugar, mustard, and a pinch of salt and pepper and set aside.

    2 1/2 cups apple cider, 1 1/2 cups chicken stock, 2 tablespoons apple cider vinegar, 2 tablespoons dark brown sugar, 2 teaspoons Dijon mustard, kosher salt, black pepper

  • When the pork is browned all over, pour the broth over it. Arrange the herbs and onions around the pork in the pot. Place the garlic head in the pot with the pork and place the butter on top of the pork. Cover and put in the oven.

    1 garlic clove, 3 sprigs of rosemary, 4 sprigs of thyme, 1 red onion, 1 tablespoon butter

  • Simmer for 3 hours, if using boneless, start checking at 2 1/2 hours, flipping the pork halfway through. Once the pork is fork-tender, remove it from the oven and arrange the apples around the pork. Cover and return to oven for 50 minutes to 1 hour.

    2 granny smith apples

  • The pork should be very tender at this point. Remove the pork and let it rest for about 20 minutes before serving.

  • Squeeze out the garlic and add it back to the soup, crushing it. Serve the apples, onions, and sauce on top of the pork.

calorie: 4126kcalcarbohydrates: 175gprotein: 439gfat: 175gSaturated fat: 56gPolyunsaturated fats: twenty fourgMonounsaturated fats: 79gTrans fat: 1gcholesterol: 1402mgsodium: 2234mgpotassium: 9424mgfiber: 14gsugar: 129gVitamin A: 774IUVitamin C: 46mgcalcium: 525mgiron: 31mg

author: sweet basil

course: All of the best pork recipes on the internet

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