Cider-Braised Pork Shoulder

Everyone know how pork loves apples, but what about apple cider? Tender and flavorful, this roast is deceptively simple to make, and yet it’s impressive enough to take center stage at any feast. Enjoy it with creamy mashed potatoes and plenty of roasted veggies.

  • Serves: 6-8 servings
  • Prep Time: 20 minutes
  • Cook Time: 3 hours


  • 1 (3lb.) Boneless Pork Shoulder Roast, fat trimmed & trussed
  • 2 (12 oz.) bottles Dry Hard Apple Cider
  • 1 Yellow Onion, peeled & quartered
  • 3 Carrots, peeled & cut into thirds
  • 2 Celery Ribs, cut into thirds
  • 1 Fennel Bulb, quartered
  • 3 Whole Cloves
  • 4 Fresh Rosemary Sprigs
  • 4 Fresh Thyme Sprigs
  • 3 Garlic Cloves, smashed
  • 2 Small Bay Leaves
  • Salt & Black Pepper
  • 2 tbsp. Vegetable Oil


  1. Preheat oven to 350 degrees. Tie rosemary and thyme sprigs into a bundle with a short piece of twine and set aside. Season pork roast liberally with salt and black, making sure entire surface is covered. Heat a Dutch oven on medium-high heat until hot, then add vegtable oil, swirling to coat. When oil is hot but not smoking, sear pork roast on all sides until browned.

  2. Reduce heat to medium and add veggies, garlic, herb bundle, bay leaves, cloves, and cider. Cover tightly and transfer to oven. Bake for 1 1/2 hours, then flip roast and uncover. Return to oven for additional 1 1/2 hours - roast should register 160 degrees at the thickest point. Allow roast to rest for at 10 minutes before carving. Serve topped with strained braising liquid.

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