Braised Pork with Apple Cider – Cozy Autumn Dinner Idea

So, I Gotta Tell You About Braised Pork with Apple Cider…

You know how certain dishes just smell like fall? Well, this one basically turns my kitchen into a sweater commercial. My first attempt at this was, honestly, because I’d bought a tonne of apples on a farm trip (classic overenthusiasm) and didn’t want to make pie. The pork was pure improv, cider included—blame my slightly chaotic approach. Anyway, my family now practically expects this every time the leaves start turning orange. It even made one grumpy uncle admit, mid-mouthful, that “maybe pork is interesting.” And there’s always a moment where I have to explain why the house suddenly smells like a cross between a Sunday roast and a county fair.

Oh! Before I forget, if you want dessert after, check out my caramel apple upside-down cake favorite — perfect with this pork.

Why You’ll Love This Recipe (Or At Least I Do!)

I make this whenever I want to celebrate sweater weather without baking another apple pie. My family goes a bit wild for it—they’re convinced I slaved over it for hours (which, okay, is only sort-of true, because most of the time’s just it bubbling away). It’s properly cozy, tastes like apples plus something savoury, and actually, I find it works better if I don’t overthink the steps. I used to worry if the pork stayed tender (I once managed to dry it out, not my finest hour), but with the cider it basically fixes itself.

(Not gonna lie: the first time I made this I used way too sweet cider. Didn’t love it, but learned my lesson—more on that later!)

Here’s What You’ll Need (and a Few Cheeky Subs)

• 2 to 2.5 lbs (about 1kg) boneless pork shoulder or butt (sometimes, I just use a mix if that’s what’s in my fridge—no crime)
• 2 tablespoons olive oil (but any mild oil, like sunflower, works too; honestly, my gran used lard and swore by it… I never noticed much difference)
• 1 large onion, chopped
• 2-3 medium apples, peeled, cored, and thickly sliced (I’ve used everything from Granny Smith to whatever’s languishing in the fruit bowl—makes it rustic, right?)
• 2 carrots, chunked
• 3 garlic cloves, smashed or minced (I get lazy and just bash ‘em, call it “rustic”)
• 2 cups (about 500ml) dry Apple Cider—don’t use the super sweet stuff unless you’re absolutely stuck
• 1 cup chicken or veg broth (or water, in a pinch; not ideal, but it happens)
• 2 teaspoons whole grain mustard (Dijon’s fine too, or just skip)
• 1 tablespoon fresh thyme (or half a teaspoon dried—I rarely measure exactly, it’s fine)
• Salt and black pepper (to taste—sometimes that means a lot for me, but hey)
• Optional: 1 bay leaf, bit of sage, or small knob butter at the end for richness

Let’s Get Cooking (Don’t Panic If It Looks Odd Partway!)

1. First up: grab your best heavy pot—I’m talking Dutch oven if you got it (but a big oven-safe saucepan works too, honest). Heat oil over medium-high until it shimmies. Brown the pork chunks very well on all sides. (This is where I sometimes lose patience and sneak a bit of the crispy edge.)
2. Take the pork out and set aside somewhere safe (I know someone who left it on the stove and—yep—cat had a feast). Toss onions, carrots, and apples into the pot and sauté till the onions start to look glossy and sweet and you wonder if this might be a better soup than you thought. Garlic in next, about a minute.
3. Pork back in! Now pour the cider in—carefully, unless you want to replay that volcano-in-the-pot trick I managed once—then broth, mustard, thyme, and any extras (bay leaf, little more pepper maybe). Give it all a good, enthusiastic stir.
4. Barely bubbling is what you want! Pop the lid on and slide the whole thing into your oven (325°F / 160°C; or just simmer on the stove, though I think the oven gives more even results). Go put your feet up for about two hours, though I do check and prod it after an hour. Top up with a splash more cider if it’s looking dry.
5. Once the meat is fork-tender and falling apart—y’know, that whole “can’t lift it out without it escaping in bits” situation—fish out the pork and shred it. Remove bay leaf (fair warning: really easy to forget). If you’re into thicker sauce, simmer the liquid on the stove for a while to reduce, or toss in that knob of butter I mentioned. Meat back in, stir, taste, fiddle. Done!

Some Notes & Little Discoveries

• If the sauce is too sweet? Squeeze a bit of lemon or more mustard. I once forgot to taste and… well, it was reminiscent of pork candy.
• Not got cider? I sometimes mix 50/50 apple juice and a splash of white wine (not too much or the neighbours complain) for a last-minute fix. Prefer cider for a bit of twang, but in a pinch this works.
• Don’t skip searing the pork. Trust me, I did once and the flavor was, I dunno, meh.

Here’s What Happened With My Variations

• Tried swapping apples for pears—tasted okay, just sweeter, so I’d only do that if my fruit bowl is a bit desperate.
• Once added smoked paprika. Hm. Gave it vibes of barbecue which didn’t pair as well with the cider as I expected. Not sure I recommend it but hey, you do you.
• Splash of cream at the end? Surprisingly good, makes it richer (but maybe kicks it too far into “stew” territory… up to you).

Don’t Have Fancy Equipment? No Biggie

I use my Dutch oven, but a big heavy pot with a lid is fine. One mate used his old slow cooker (took 6-8 hours on low), said it was grand. Really, as long as it keeps the heat snug, you’re all good. I suppose you could use an Instant Pot? Though actually, I have no idea on the timings there; leave that as an experiment for someone braver.

Storing Leftovers (Assuming You Get That Far)

This lasts about 3 days in the fridge, honestly, but—full disclosure—it never lasts more than one night in mine unless I’m hiding containers in the veg drawer. Also freezes okay, though the apples get a touch mushy. That’s not really a deal-breaker.

What to Serve With It? Here’s How I Do

If it’s a Sunday, it’s gotta be mashed potatoes (the way my mum does ‘em—loads of cream). Or just some crusty bread to mop up the sauce (sometimes I skip sides and eat with a spoon, but you didn’t hear that here). Steamed greens are nice too. Or, okay, I once made it alongside serious hasselback potatoes and felt like a proper food blogger for about five minutes.

Pro Tips From Someone Who Learnt The Hard Way

• I once tried to rush the browning step by crowding the pan—pork basically steams instead and comes out a bit floppy. Do it in batches, even if you’re impatient like me.
• Don’t use sweet dessert cider unless you’re after pork with a side of toffee apple. Dry cider is your friend; honestly, the difference is wild.
• Oh, and taste as you go—I used to skip this and just hope for the best, but it’s saved me from disaster more than once.

FAQs (Some Real Ones I’ve Actually Been Asked!)

Can I use pork loin instead?

You can, but it tends to dry out more. Shoulder or butt stays juicier. Maybe reduce the cooking time a bit if you’re brave enough to try.

Is it okay if my apples totally disappear?

Yeah, absolutely. Sometimes they melt right into the sauce—makes it sweeter, but it’s not a problem. Or, slice ‘em thicker next time if you want chunks.

Can this go in a slow cooker?

Yep, just brown everything first if possible, then low for 6-8 hours. Won’t hold it against you if you skip the browning; I get it.

What cider do you use?

I just grab whatever dry English style is on offer, but my mate swears by Aspall. As long as it’s not super sweet, you’re golden.

Is it fine to make ahead?

It’s better the next day, actually. Gives all the flavours time to chat amongst themselves. Plus saves a bit of frazzle at dinnertime.

(Final thought: I once made this with the worst apples, bruised and sad looking, and it still turned out. So I guess the secret’s just to make it, no stress. And maybe have a sneaky glass of leftover cider, too.)