Cider Braised Pork Potatoes Onions

Cider Braised Pork with Potatoes and Onions is a dish built for cold evenings at home. Sweet apple cider transforms humble pork shoulder and potatoes into a cozy one pot meal that tastes like autumn warmth in every bite. I love how this recipe perfumes the whole house and brings everyone to the kitchen before it even hits the table.

I still remember the first time I tried cider in a savory dish and was stunned by the dreamy sauce it made. Now it is one of my most requested weekend meals and feels like a tradition every time I make it.

Ingredients

• Boneless pork shoulder: Choose a piece with generous marbling for maximum tenderness
• Olive oil: Use a good quality extra virgin if possible for the best flavor base
• Large onion: Adds sweetness and deep flavor choose a heavy onion with firm skin
• Garlic: Fresh cloves mellow in the long braise and give earthy notes
• Apple cider: Use a pure fresh pressed cider not hard cider for natural sweetness look for cloudy cider at the market
• Dijon mustard: Brings tang and complexity seek out smooth Dijon for balance
• Small red potatoes: Hold their shape and absorb flavor I pick firm ones with no green spots
• Dried thyme: Provides woodsy aroma and a subtle hint of earthiness
• Salt and black pepper: Season well to enhance every element of the dish tinker to taste

Step by Step Instructions

Sear the Pork:

Pat pork shoulder chunks dry with a paper towel and season well with salt and black pepper. Heat olive oil in a large Dutch oven over medium high until shimmering and add pork. Brown on all sides taking care not to crowd the pan. This step creates a deep layer of flavor for your braise.

Sauté the Aromatics:

Once pork is deeply browned remove it from the pot. Add chopped onion and cook for three to four minutes scraping up any crispy bits from the bottom as you stir. Add minced garlic and stir for one more minute until fragrant but not browned.

Deglaze and Add Flavors:

Pour the apple cider into the pot slowly scraping up all the browned fond with a wooden spoon. Stir in Dijon mustard and dried thyme until dissolved. This infuses the sauce with layered sweet tart and herby notes.

Return Pork and Add Potatoes:

Nestle the browned pork chunks back into the pot. Arrange the potato halves around the meat sinking them gently into the liquid so they soak up as much flavor as possible.

Slow Braise:

Bring the mixture just to a simmer over medium low. Cover the pot tightly and reduce heat to low. Let everything gently cook for two to three hours until the pork is perfectly tender and can be shredded easily with a fork.

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I always grab local orchard cider for this because I find it tastes brighter and less sweet than mass market options. The potatoes soaked in the cider always remind me of cozy childhood dinners spent crowding around my grandmother’s tiny kitchen.

Storage Tips

Let leftovers cool completely before transferring to an airtight container and refrigerate for up to four days. The flavor deepens overnight making this a dream for meal prep. Warm gently in a covered pot over low heat adding a splash of water or cider if the sauce thickens too much. This dish also freezes well for up to three months though the potatoes may soften a bit more after thawing.

Ingredient Substitutions

You can swap the pork shoulder for boneless country style ribs or even chicken thighs if you prefer lighter meat though reduce the cooking time to avoid drying out. If fresh cider is unavailable apple juice works in a pinch though the sauce might be slightly sweeter and less tangy. Yukon gold potatoes can stand in for red potatoes but dice them slightly bigger to hold their shape.

Serving Suggestions

Pile the tender pork and potatoes into shallow bowls and spoon over loads of the mellow cider sauce. I like to finish each dish with a sprinkle of fresh thyme or a drizzle of extra cider for brightness. A side of crusty bread or roasted green beans makes this a complete meal. When serving to a crowd I let everyone pull their own forkful of juicy pork straight from the pot.

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Rustic Roots and Heartwarming Tradition

Braising pork with apples is a tradition seen all over Europe from Normandy to the American Midwest. It is a classic way to combine the harvest of apples and root vegetables with economical cuts of meat that thrive with slow cooking. This dish always feels like a celebration of the fall season and it is perfect for gathering friends and family around a big bubbling pot.

Common Questions

→ What cut of pork works best?

Boneless pork shoulder is ideal because it becomes tender and shreds easily when braised.

→ Can I use hard cider instead of apple cider?

Sweet, non-alcoholic apple cider is recommended for a balanced, mildly sweet sauce; hard cider will add tang and less sweetness.

→ How long should I braise the pork?

Cook the pork covered on low heat for 2-3 hours until it is fork-tender and falling apart.

→ What can I serve with this dish?

This meal is complete as is, but crusty bread soaks up the sauce beautifully. A green salad is a nice side.

→ Should I peel the potatoes?

Peeling is optional. Halved, small red potatoes hold their shape and absorb flavor with or without skins.