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Cranberry Apple Cider Braised Pork

This comforting dish features tender pork shoulder braised in a rich cider sauce with cranberries and apples, perfect for chilly nights or family gatherings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pork and Seasonings
  • 3 lb boneless pork shoulder, trimmed of excess fat and cut into 3-4 large chunks Best cut for tenderness.
  • 1.5 tsp kosher salt, plus more to taste Taste and adjust seasoning.
  • 0.5 tsp freshly ground black pepper For seasoning.
Cooking Ingredients
  • 2 tbsp olive oil For searing the pork.
  • 1 large yellow onion, sliced Adds sweetness and depth.
  • 3 cloves garlic, minced Enhances flavor.
  • 2 cups apple cider Main braising liquid.
  • 1 cup low-sodium chicken broth Adds flavor to the sauce.
Fruits
  • 1 cup fresh or frozen cranberries Adds tartness and color.
  • 2 medium Honeycrisp apples, peeled, cored, and cut into large chunks Adds sweetness and texture.
Flavor Enhancers
  • 2 tbsp packed light brown sugar Balances tartness.
  • 2 sprigs fresh rosemary Infuses herbal flavor.
  • 1 tbsp apple cider vinegar For brightness.
  • 1 tbsp cornstarch mixed with 2 tbsp cold water, for thickening (optional) To thicken the sauce, if desired.
For Serving
  • mashed potatoes or egg noodles Great for serving with the pork.

Method
 

Preparation
  1. Season the pork chunks all over with the salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat.
  3. Working in batches, sear the pork on all sides for 3 to 4 minutes per side until deeply browned.
  4. Transfer the pork to a plate.
Cooking
  1. Reduce the heat to medium and add the sliced onion to the same pot.
  2. Stir and scrape up the browned bits from the bottom, cooking for 5 to 6 minutes, until softened.
  3. Add the garlic and cook for about 30 seconds, just until fragrant.
  4. Pour in the apple cider and chicken broth, stirring to combine.
  5. Return the seared pork and any juices from the plate to the pot, along with the rosemary sprigs.
  6. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 2 to 2.5 hours.
  7. Check periodically to ensure the liquid stays at a gentle simmer; the pork is ready when it is fork-tender.
  8. About 30 minutes before finishing, stir in the cranberries, apple chunks, and brown sugar.
  9. Cover and cook until the apples are tender and cranberries have burst.
Finishing and Serving
  1. Remove the rosemary sprigs and discard them.
  2. Transfer the pork to a cutting board to shred or slice it.
  3. If desired, thicken the sauce by bringing the braising liquid to a simmer and whisking in the cornstarch slurry.
  4. Cook until thickened, then stir in the apple cider vinegar, return the pork to the pot, and toss everything together.
  5. Taste and adjust the salt before serving warm over mashed potatoes or egg noodles.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop and add a splash of broth if the sauce is thick.