Description

This Apple Cider Pork Roast is a tender and flavorful dish featuring a succulent pork shoulder slow-roasted in a savory apple cider broth with aromatic herbs and spices. The pork is seared to develop a rich crust, then braised in an oven with a fragrant mixture of apple cider, Dijon mustard, brown sugar, and warming spices. Sliced apples added during the last stage of roasting infuse the dish with a subtle sweetness. Finished with fresh parsley, this recipe offers a comforting and festive main course perfect for family dinners or special occasions.

Ingredients

Scale

Pork and Seasoning

1 (4-5 pound) pork shoulder or pork butt roast
Salt and pepper, to taste
2 tablespoons olive oil

Vegetables and Aromatics

1 large onion, sliced
4 cloves garlic, minced

Liquids and Flavorings

2 cups apple cider
1 cup chicken broth
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons brown sugar

Herbs and Spices

2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon ground cinnamon

Additional

2-3 apples, cored and sliced
Fresh parsley, for garnish

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Instructions

Preheat oven: Preheat your oven to 325°F (165°C) to prepare for slow roasting the pork.
Season pork: Generously season the pork roast with salt and pepper to enhance the flavor.
Sear pork: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork roast on all sides until evenly browned, about 3-4 minutes per side, to lock in juices and add depth of flavor. Remove the pork and set aside.
Sauté aromatics: Using the same pot, add sliced onion and cook until softened, approximately 5 minutes. Add minced garlic and cook for another minute, creating a flavorful base.
Add liquids and dissolve: Pour in apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar. Stir thoroughly to combine and bring the mixture to a gentle simmer.
Incorporate herbs and return pork: Stir in dried thyme, rosemary, and cinnamon for aromatic richness. Place the pork roast back into the pot, spooning some of the liquid over the top to keep it moist during cooking.
Roast pork: Cover the pot with a lid and transfer it to the preheated oven. Roast for 2.5 to 3 hours until the pork is tender and can be easily shredded with a fork.
Add apples: In the last 30 minutes of roasting, arrange the sliced apples around the pork to allow them to soften and absorb the savory-sweet flavors.
Rest and shred: Remove the pork from the oven and let it rest for about 10 minutes, which helps retain juices. Shred the meat using two forks for serving.
Serve: Transfer the shredded pork and cooked apples to a serving platter. Pour some of the cooking liquid over the top and garnish with fresh parsley for a bright finish.

Notes

For best results, use a well-marbled pork shoulder or butt to keep the roast juicy and tender.
Do not skip the searing step, as it adds essential depth of flavor and a lovely crust to the roast.
You can substitute chicken broth with vegetable broth for a slightly different flavor profile.
The recipe works well with other tart apples like Granny Smith or Honeycrisp for balanced sweetness.
Leftover pork makes excellent sandwiches, tacos, or can be added to salads for easy meals.
Make sure to slice the apples just before roasting to prevent browning.
Letting the meat rest after roasting ensures juicier and more flavorful shredded pork.