Braised Apple Cider Pork Roast is my favorite fall dinner… ever! Pork shoulder is seared until deeply golden, then braised in a savory apple cider gravy with onions, garlic, and so much more. Toss some potatoes and carrots in toward the end of cook time, and you’ve got a well-rounded meal!
Braised Apple Cider Pork Roast
This is my favorite way to prepare a pork roast. It’s something I look forward to all year long! When the weather finally cools off and the unmistakable chill of fall is in the air, this braised pork roast with apple cider gravy is the first thing on my mind. My whole family is obsessed, too. The apple cider itself lends a slightly sweet flavor, but it’s complimented heavily by ingredients like garlic, Dijon mustard, and a bouquet of herbs to give it a more savory flair. The end result is fall-apart tender pork, buttery potatoes, and sweet carrots, all of which are smothered with that drool-worthy gravy.
Check out more of my favorite easy pork recipes like instant pot pork tenderloin, crockpot bbq pork chops, and the BEST pulled pork!
Does this pork roast taste sweet?
Not really, nope! The apple cider lends a subtle sweetness and apple flavor, but the chicken broth, Dijon, balsamic, garlic, onion, and herbs keep it from being overly sweet. It’s still very much a savory dinner recipe.
How to Make Braised Apple Cider Pork Roast
- Prepare. Preheat the oven to 325°F.
- Sear the pork. Pat the pork shoulder dry with paper towels and season all sides generously with salt and pepper. Heat the oil in a large Dutch oven or oven safe pot over medium-high heat and sear the pork shoulder on all sides until a golden crust forms. Remove the pork and set it aside.
- Cook the onions and garlic. Melt the butter in the pot and cook the onion until softened, about 5 minutes. Add the garlic and tomato paste and cook for 1 minute while stirring frequently.
- Bring to a simmer. Deglaze the pan with the wine and bring it to a simmer, then add the chicken broth, apple cider, mustard, balsamic vinegar, salt, and pepper.
- Add the herbs. Return the pork shoulder to the Dutch oven and arrange the thyme, rosemary, and bay leaves around it.
- Bake. Cover the pot with a lid and bake for 3-3 1/2 hours.
- Add potatoes and carrots. Remove the Dutch oven from the oven and add the potatoes and baby carrots around the pork.
- Bake again. Cover and return the Dutch oven to the oven for another 30-45 minutes or until the vegetables are tender and the pork is fork-tender.
- Make the gravy. Remove the pork, potatoes, carrots, and herbs from the pot and set aside. Heat the pot on the stove over medium heat. Stir the cornstarch and water in a small bowl and stir it into the cooking liquid. Continue whisking until thickened, about 5 minutes.
- Enjoy! Serve the pork with the potatoes, carrots, and gravy, garnished with fresh thyme if desired.
Storing
Let your leftovers cool, then store them in an airtight container in the fridge for up to 4 days.
Ingredient Notes
- Pork Shoulder Roast – About 4-5 lbs with the excess fat trimmed off.
- Salt and Pepper – Just enough to taste. You’ll season the pork with them.
- Oil – Any neutral oil works. Olive oil is usually my go-to.
- Butter – I typically use unsalted, but salted also works if that’s what you have.
- Onion – A yellow onion is preferred, as it lends the best touch of natural sweetness that compliments the apple cider. A white onion will also work.
- Garlic – Fresh garlic only for the best aromatic quality!
- Tomato Paste – This is what helps to balance the sweetness of the cider with a more robust savory flavor.
- White Wine – Choose a less-sweet wine like Sauvignon Blanc or Pinot Grigio.
- Chicken Broth – Low-sodium is preferred.
- Apple Cider – If you have any homemade apple cider in the fridge, this is a great way to use it!
- Dijon Mustard – Don’t swap this with plain yellow mustard.
- Balsamic Vinegar – This really balances everything out. It lends some acidity to the gravy while also keeping everything from tasting too sweet.
- Herbs – Fresh thyme, fresh rosemary, and bay leaves give everything the most wonderful aromatic herbaceous qualities!
- Baby Potatoes – If they’re on the larger side, cut them down into cubes so they cook quicker.
- Baby Carrots – I do NOT recommend using frozen carrots for this recipe. They could get mushy quickly.
- Cornstarch and Cold Water – These make a slurry that thickens the gravy.
Enjoy!
~Nichole
Braised Apple Cider Pork Roas
Ingredients
- 1 Pork shoulder roast about 4-5 pounds, trimmed of excess fat
- Salt to taste
- Black pepper to taste
- 2 Tbsp Oil
- 3 Tbsp Butter
- 1 Large yellow onion diced
- 4 Cloves Garlic minced
- 2 Tbsp Tomato paste
- 1/2 Cup Dry white wine
- 2 Cups Chicken broth
- 1 Cup Apple cider
- 2 Tbsp Dijon mustard
- 2 Tbsp Balsamic vinegar
- 4-5 Sprigs Fresh thyme
- 2-3 Sprigs Fresh rosemary
- 2 Bay leaves
- 1 1/2 Pounds Baby potatoes cut into small cubes if large
- 1 Pound Baby carrots
- 2 Tbsp Cornstarch
- 2 Tbsp Cold water
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Pat the pork shoulder dry with paper towels and season all sides generously with salt and pepper.
- Heat the oil in a large Dutch oven or oven safe pot over medium-high heat and sear the pork shoulder on all sides until a golden crust forms. Remove the pork shoulder and set it aside.
- Melt the butter in the pot and cook the onion until softened, about 5 minutes.
- Add the garlic and tomato paste and cook for 1 minute while stirring frequently.
- Deglaze the pan with the wine and bring it to a simmer, then add the chicken broth, apple cider, mustard, balsamic vinegar, salt, and pepper to taste and stir until combined.
- Return the pork shoulder to the Dutch oven and arrange the thyme, rosemary, and bay leaves around the roast.
- Cover the pot with a lid and bake for 3-3 1/2 hours or until the pork is nearly fork tender.
- Remove the Dutch oven from the oven and add the potatoes and baby carrots around the pork.
- Cover and return the Dutch oven to the oven for another 30-45 minutes or until the vegetables are tender and the pork is fork-tender.
- Remove the pork, potatoes, carrots, and herbs from the pot and set aside, then heat the pot on the stove over medium heat.
- Stir the cornstarch and water in a small bowl and stir it into the cooking liquid. Continue whisking until thickened, about 5 minutes.
- Serve the pork with the potatoes, carrots, and gravy, garnished with fresh thyme if desired.
Notes
This braised apple cider pork roast can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
