Apple Cider Braised Pork Shoulder

Pork and apples is an iconic food duo that’s as timeless as it is inarguably delicious. This 10-ingredient braise doubles the apple flavors, with fresh-pressed apple cider in the cooking liquid, and sliced apples, which are nestled with onions with the pork partway through its low-and-slow roast. The impossibly tender pork shoulder and silky sweet baked apples make a glorious sweet-and-savory combination.

4-5 lb pork shoulder or Boston butt roast

Kosher salt and fresh black pepper, to taste

3 rosemary sprigs

4 thyme sprigs

2 tablespoons olive oil

2 cups fresh apple cider

2 cups chicken stock or broth

2 tablespoons Dijon mustard (smooth or grainy)

1 head of garlic, top sliced off

1 red onion, sliced

2 sweet-tart apples (like Gala, Honeycrisp, or Pink Lady), peeled, quartered and cored

Preheat oven to 325°F. Trim excess fat from pork and cut into 3 large pieces, or leave whole if bone-in. Pat dry and season generously with salt and pepper. Tie rosemary and thyme together with kitchen twine.

Heat oil in Le Creuset 6.5 Qt Deep Round Dutch Oven, over medium-high heat. Sear pork on all sides until deeply browned, 4-5 minutes per side. Work in batches, if needed.

While pork sears, whisk together cider, stock or broth, and Dijon mustard. Pour braising liquid over browned pork. Add herb bundle and garlic head to the pot. Cover and place in preheated oven to braise for about 3 hours, flipping pork halfway through. If boneless, check at 2 1/2 hours.

Once the pork is just shy of fork-tender, after 2 - 2 ½ hours, remove the pork from the oven. Arrange onions and apples around pork. Cover and return to oven for another 30-45 minutes. The pork should be very tender at this point.

Remove the pork from the oven and allow to rest in braising liquid for 30 minutes before serving. Squeeze garlic cloves out of the husk into the broth or onto the pork. Season braising liquid, to taste, with salt and pepper. Serve the juices spooned over the pork, apples, and onions.