Apple-Cider Braised Pork
This is a recipe I love to prepare, especially in fall especially when I’m having friends over: Apple-Cider Braised Pork. In my version, I use pork shoulder, a cut that becomes incredibly tender as it cooks and it pairs beautifully with the cider sauce and the slightly tart apples.
Table of contents
The combination of pork, cider and apples is a classic of French cuisine. And yet, at home, we’re not necessarily big on sweet and sour… but here, it works like a charm! The apples add just the right amount of sweetness to the cider sauce, bringing a nice roundness to the dish.
Best Cut of Pork for Braising
Choosing the right cut of meat is probably the most important part of this recipe! As I said in the introduction, I almost always use pork shoulder, but if you can’t find any, here are my tips and alternatives:
- Pork Shoulder: For me, this is the best option. Yes, it’s the fattier cut, but that’s exactly why it works so well here, the acidity of the cider sauce balances everything perfectly. It’s ideal for slow cooking, and if you reheat it the next day, it becomes even more tender.
- Alternatives: Another great choice is bone-in pork shoulder roast (simply labeled “pork shoulder roast” or “Boston butt” in the U.S.). You can also use pork butt, picnic roast, or a leaner pork loin roast—still tender, just a bit less juicy.
- Avoid: Lean cuts such as tenderloin or chops, which will dry out during cooking.
Tips for Perfect Cider-Braised Pork
Now, before you get started, I’ve got 5 more tips to make your cider-braised pork perfect:
- Sear the meat well: it should be well browned, almost caramelized, before braising. This takes at least 3 to 4 minutes per side. This is what gives the sauce its depth.
- Choose a dry cider: if possible from France (aka Cidre Brut), avoid sweet cider, which I find a little too sweet for this recipe.
- Choose apples that hold their shape when cooked: Honeycrisp, Pink Lady, or Braeburn work well. Sauté them for a few minutes first, then add them 15–20 minutes before the pork is done so they don’t turn mushy.
- Low and slow is key: this is what makes the meat incredibly tender. You can cook it gently on the stovetop, but my favorite method is in a covered Dutch oven in the oven. Plan on at least 1 hour 30 minutes per kilo (about 45 minutes per pound).
- Make it the day before: like all slow-cooked dishes, it’s even better the next day. The flavors meld and the sauce becomes even smoother.
Tip: If you prepare the dish the day before, add the apples to the sauce only when reheating.
Recipe Card
Apple-Cider Braised Pork
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Equipment
- Large Dutch oven or oven-safe heavy pot (5–6 quarts)
Ingredients
- 4 lb pork shoulder Boston butt, or picnic roast (about 1.8 kg)
- 2 tbsp vegetable oil rapeseed, grapeseed or sunflower
- 2 yellow onions thinly sliced
- 3 shallots quartered
- 3 cloves garlic whole
- 1 tsp all-pupose flour
- 3 cup hard dry cider 750 ml
- 1 cup chicken or vegetable stock 250 ml
- 3 tart apples Granny Smith, Canada gris or Boskoop type, peeled, cored and quartered
- 1 1/2 tbsp unsalted butter 20 g
- 2 tbsp wholegrain Dijon mustard
- 1 sprig fresh rosemary
- 2 sprigs of thyme or rosemary
- 1 bay leaf
- 1 tbsp cornstarch optional to thicken sauce
Instructions
- Preheat the oven to 300°F (150°C) for convection, or 320°F (160°C) for regular heat.
- Season the pork shoulder generously with salt and pepper on all sides.
- Heat the oil in a Dutch oven over high heat. Sear the pork on all sides until well browned. Remove and set aside.
- In the same pot, sauté the onions, shallots, and garlic for about 5 minutes over medium-high heat.
- Sprinkle with flour, then deglaze with about ½ cup of cider, scraping up the browned bits. Add the remaining cider, the broth, and the mustard. The pork should be almost fully covered.
- Add the bouquet garni (rosemary, thyme and bay leaves).
- Return the pork shoulder to the pot. Bring to a simmer, cover and place in the oven for 2h30 to 3h, or leave to cook over a low heat.
- Meanwhile, prepare the caramelized apples. Melt the butter in a pan over medium heat. Add apple wedges and brown, turning, for 3 to 5 minutes. Set aside.
- Add the apples to the pot 15-20 minutes before the end of cooking time. Continue cooking, uncovered, to allow the sauce to reduce slightly.
- Remove the pot from the oven. Take out the pork. Set the pot back over medium heat and let the sauce reduce for a few minutes to thicken.
- If you want a thicker sauce, dissolve the cornstarch in a 3 tbsp cold water, pour it into the pot, and bring to a gentle boil while stirring until the sauce thickens.
- Lower the heat, return the pork to the sauce, and warm through. To serve, slice the meat or gently pull it apart. Serve hot with mashed potatoes or rice.
Notes
Nutrition
What to Serve this Cider-Braised Pork With?
I usually serve this braised pork with homemade mashed potatoes, or sometimes parsnip purée for a lighter sid dish. You can also opt for a gratin dauphinois or a creamy polenta if you want something a little more fancy.
And, to add a little extra veg, you can serve green beans (try my green beans with bacon) or oven-roasted winter vegetables.
FAQ – Cider-Braised Pork
If the meat flakes easily, it’s perfectly cooked. If it still resists a little, you can extend the cooking time by about 30 minutes, still over a low heat.
If your meat has already simmered for almost 3 hours, turn off the heat and let it rest at room temperature. Once cool, place the casserole in the fridge. The next day or a few hours later, gently reheat the dish before serving: letting the meat rest allows the fibers to relax.
I’d recommend a cast-iron Dutch oven: mine is 5.2 liters and just right. You can even go a little bigger.
Yes, of course! You can add large slices of carrot, parsnips or turnips. These vegetables go very well with cider and apples. Cut them into chunks and add them at the same time as the meat, so that they cook gently in the sauce.
Is it possible to adapt the recipe to cook in a slow cooker? If yes, how long should it cook?
Hi Maria, yes you can! Ideally, I would sear the pork because it’s what’s gives all the flavors to the sauce. Then, since you can already using one pot to sear, I would continue up to step 5 (Deglazing and scraping the bits). At this stage, I would transfer everything into a slow cooker and cook on low for 7-8 hours. I would still do the apples separately otherwise they get to mushy. I hope this helps 🙂