Cider-Braised Pork Shoulder with Roasted Apples & Sage

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 3½–4 hours (mostly hands-off)
Vibe: Sweater weather meets Sunday dinner meets Pinterest-core

Ingredients

• 4–5 lb bone-in pork shoulder

• Kosher salt & black pepper

• 1 tbsp brown sugar

• 1 tbsp whole grain mustard

• 1 tbsp apple cider vinegar

For the braise:

• 1 tbsp olive oil

• 1 yellow onion, sliced

• 3 garlic cloves, smashed

• 1 tbsp fresh sage, chopped (or 1 tsp dried)

• ½ tsp ground cinnamon

• ¼ tsp ground clove

• 2 cups apple cider (not vinegar)

• 1 cup chicken stock

• 2 firm apples (like Honeycrisp or Pink Lady), cored and sliced into wedges

To finish:

• Fresh thyme or sage

• Optional: more apples for roasting alongside

Instructions

1. Preheat oven to 325°F.
Season pork shoulder generously with salt, pepper, and brown sugar. Rub in mustard and vinegar.

2. Sear the pork:
In a large Dutch oven, heat olive oil over medium-high. Sear pork on all sides until deeply golden (10–12 minutes total). Remove and set aside.

3. Build the braise:
Add onion and garlic to the pot and sauté until soft. Stir in sage, cinnamon, and clove. Pour in cider and stock, scraping up the browned bits. Bring to a simmer.

4. Add pork back to the pot:
Nestle it into the liquid and arrange apple slices around it. Cover tightly with lid or foil.

5. Braise for 3½–4 hours, until the pork is fall-apart tender.
Remove lid during the last 30 minutes if you want a more caramelized top.

6. Serve:
Transfer pork to a platter and let rest. Skim fat from the braising liquid and reduce slightly on the stovetop if desired for a thicker glaze. Spoon over the pork, serve with roasted apples and your fall sides of choice (mashed sweet potatoes, roasted squash, farro salad, etc.).

CHEF’S TIP:

To make this a total fall fantasy, serve with warm apple cider in mugs, light that overpriced candle you’ve been saving, and throw on Fleetwood Mac.