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Delicious Apple Cider Pork is shown as the featured image for the recipe.

Amazing Apple Cider Pork

This recipe delivers perfectly tender and flavorful apple cider pork by focusing on the Maillard reaction, acid tenderization, and flavor infusion. The pork is braised in apple cider with aromatic herbs and spices for a delightful sweet and savory combination.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lb boneless pork shoulder or pork loin
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups apple cider
  • 1/2 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup optional
  • 1 tbsp cornstarch optional
  • 2 tbsp cold water optional

Equipment

  • Dutch oven or oven-safe skillet
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Whisk
  • Small bowl
  • Paper towels
  • Fork

Method
 

  1. Pat the pork dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or oven-safe skillet over medium-high heat.
  3. Sear the pork on all sides until deeply browned, about 3-4 minutes per side. Remove the pork from the pot and set aside.
  4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  5. Add the minced garlic, thyme, sage, and cloves, and cook for another minute until fragrant.
  6. Pour in the apple cider and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
  7. Add the chicken broth and Dijon mustard. If desired, stir in the maple syrup.
  8. Return the pork to the pot. The liquid should come about halfway up the sides of the pork.
  9. Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
  10. Braise the pork for 2.5-3 hours, or until it is fork-tender. If using pork loin, check for doneness after 1.5-2 hours.
  11. Remove the pork from the pot and let it rest for 15-20 minutes before shredding with two forks (for pork shoulder).
  12. Skim off any excess fat from the surface of the braising liquid (optional).
  13. In a small bowl, whisk together the cornstarch and cold water to form a slurry (optional).
  14. Bring the braising liquid to a simmer over medium heat (optional).
  15. Slowly whisk in the cornstarch slurry and cook until the sauce has thickened to your desired consistency, about 1-2 minutes (optional).
  16. Return the shredded pork to the pot with the sauce.
  17. Serve hot over mashed potatoes, rice, polenta, or on slider buns.

Notes

Pork shoulder is recommended for maximum tenderness. Use high-quality apple cider, not apple juice. Add sliced apples during the last hour of cooking for extra apple flavor. You can add root vegetables like carrots, parsnips, or potatoes for a complete one-pot meal. Store leftover pork in the refrigerator for up to 3 days.