Apple Cider Pork Roast

If you love a good Sunday roast, this apple cider pork roast needs to be on your fall menu. Tender pork cooks with apple cider, herbs, and sweet-tart apples until it’s fall-apart tender and perfect over creamy mashed potatoes.

Consider Your Sunday Dinner Covered

Fall Flavor in Every Bite: Apple cider, warm herbs, and sweet-tart apples give this roast all the cozy flavors of the season.

Set It and Let It Go: After a quick sear, the oven does the heavy lifting while the pork slowly becomes melt-in-your-mouth fork-tender.

Sunday Dinner Made Easy: Everything cooks in one Dutch oven, so you get a hearty meal without a sink full of dishes. Serve it with million dollar mashed potatoes, roasted carrots, or a crisp green salad for an amazing, no-fuss dinner.

Ingredients for Apple Cider Pork Roast

Choosing Apples: Use crisp apples like Honeycrisp, Granny Smith, Pink Lady, Fuji, or Braeburn. Mix a few varieties for more flavor.

Choosing the Pork: Boneless pork shoulder is best for tender, shreddable meat. Look for Boston Pork Butt, or Picnic Roast. Use pork loin if you want slices.

Fresh vs. Dried Herbs: Use 1 teaspoon dried herbs for every 1 tablespoon fresh.

Apple Cider: Use apple cider, not apple cider vinegar! Apple juice also works in a pinch.

How to Make Apple Cider Pork Roast

If you’re a fan of my apple cider chicken thighs, you’re going to want to try this pork roast, too. It’s another favorite way to use apple cider in a savory dinner, and the tender pork is hard to beat.

Season: Preheat the oven to 325ºF, and position the rack into the lower third of the oven. Season the pork on all sides with salt and black pepper.

Sear the Pork: Heat a large Dutch oven over medium-high heat and sear the pork on each side until golden brown, about 3-4 minutes per side. Transfer to a plate and set aside.

Sauté the Onion and Garlic: Turn the heat down to medium and add the olive oil and red onion to the pot. Cook and stir for 2 minutes, then add the garlic and cook for an additional minute.

Make the Sauce and Slow Roast: Add 2 cups apple cider, the chicken broth, mustard, rosemary, thyme, and sage. Stir and scrape the crust off the bottom of the pan. Add the pork back to the pot, cover with the lid, and transfer to the oven for 2 ½-3 hours, until the pork is fork-tender and shreddable.

Add Apples and Continue to Cook: Stir the cornstarch and water together in a small bowl, then pour it into the pot and stir it in around the pork. Nestle the apples into the sauce, replace the lid, and roast for an additional 30 minutes, until the apples are tender and the sauce has thickened.

Slow Cooker Option

Sear the Pork: Sear the pork, then place it in a large slow cooker.

Add Ingredients: Add everything except the apples.

Cook: Cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Add Apples: Stir in the apples during the last 30 minutes.

Must Have Tool For This Recipe

Braiser or Dutch Oven: Use a 6–8-quart oven-safe braiser or Dutch oven with a lid.

Tender apple cider pork roast slow-cooked with apple cider, herbs, and sweet-tart apples for a flavorful fall dinner.

Course Dinner, entree, main, Main Course, main dish

Cuisine American

Keyword apple cider braised pork, apple cider pork, apple cider pork roast, apple cider pork roast recipe, pork recipes, pork roast in apple cider, roasted pork recipe, slow roasted apple cider pork

Prep Time 20 minutes

Cook Time 3 hours 45 minutes

Total Time 4 hours 5 minutes

Servings servings

Calories 498kcal

Author Alyssa Rivers

Equipment

1 7-8 quart oven-safe dutch oven

Ingredients

4-5 pounds boneless pork shoulder or Boston Butt, or picnic roast2 teaspoons kosher salt1 teaspoon ground black pepper1 tablespoon olive oil1 medium red onion cut into thick wedges1 tablespoon minced garlic about 3 cloves2 cups apple cider NOT apple cider vinegar1 cup chicken broth1 teaspoon Dijon mustard½ teaspoon dried thyme½ teaspoon dried rosemary¼ teaspoon dried sage¼ teaspoon ground allspice2 large apples cored and cut into thick wedges I used 1 Fuji, and 1 Granny Smith1 tablespoon cornstarch for slurry2 tablespoons water for slurry

Instructions

Preheat the oven to 325 degrees Fahrenheit, and position the rack into the lower third of the oven.

Season 4-5 pounds boneless pork shoulder on all sidesl with 2 teaspoons kosher salt and 1 teaspoon ground black pepper.

Heat a large Dutch oven over medium-high heat and sear the pork on each side until golden brown, about 3-4 minutes per side. Transfer to a plate and set aside.

Turn the heat down to medium and add 1 tablespoon olive oil and 1 medium red onion cut into thick wedges to the pot. Cook and stir for 2 minutes, then add 1 tablespoon minced garlic and cook for an additional minute.

Add 2 cups apple cider, 1 cup chicken broth, 1 teaspoon Dijon mustard, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ¼ teaspoon dried sage, and ¼ teaspoon ground allspice. Stir and scrape the crust off the bottom of the pan.

Add the pork back to the pot, cover with the lid, and transfer to the oven for 2 ½-3 hours, until the pork is fork-tender and shreddable.

Stir 1 tablespoon cornstarch and 2 tablespoons water together in a small bowl, then add it to the pot and stir it in around the pork. Nestle 2 large apples cored and cut into thick wedges, into the sauce. Replace the lid and roast for an additional 30 minutes, until the apples are tender and the sauce has thickened.

Shred and serve over mashed potatoes, with chopped fresh rosemary and thyme if desired.

Notes

Storage and Make Ahead Instructions

Fridge: Store leftovers in an airtight container for up to 7 days. Reheat in the microwave or in the oven at 350°F until the pork reaches 165°F.
Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Make Ahead: Prepare through step 6, then cover and refrigerate for up to 2 days. Reheat on the stovetop, then continue with the recipe.

Nutrition

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