This cider-braised pork with golden onions is next-level delicious! Invest a little time upfront and in a few hours you’ll be rewarded with tender, fall-apart pork that practically melts off the bone, smothered in luscious apple cider Marsala sauce and lots of savory-sweet-golden onions.
Doesn’t that just radiate all the cozy, fall vibes?
You Know I Love A Good Braise
There’s something undeniably comforting about a braise patiently bubbling away for hours unattended, filling the house with a blanket of mouth watering aromas, and asking nothing of you in return other than patience.
And when the weather gets cool? They’re hands down my very favorite things to cook!
Flavors That Are Meant To Be
So, let’s talk about what makes this braise so special. I think it’s all about the sauce! Pork, apple and onion are flavors that are made for eachother. When I was working on this recipe I decided -kind of last minute- to add some marsala that I had in the pantry. And it was a good decision!
I love the mellow, nutty flavor marsala lends to savory dishes like this one. I’ve made this with and without the Marsala, and it’s excellent both way. But???? If you choose to incorporate Marsala know that it adds that extra something-something that sends the flavor over the top.
So, to recap..Marsala is not essential. But highly recommended 🙂 You do you!
Here’s Everything You’ll Need:
- 4-5 pound pork butt: preferably bone-in
- avocado oil, salt and pepper: my recipes always use Diamond Kosher salt unless otherwise noted
- 2 large yellow onions: this will seem like a LOT of onions but they will cook down to the perfect amount by the time your roast is done
- smashed garlic: just smash with the flat side of a heavy knife and the peel will pop right off, no need to chop
- marsala: use dry marsala, not sweet. Once opened store the bottle in the fridge and it will last 4-6 months
- apple cider: apple cider is unfiltered and unsweetened and has a more complex apple flavor than apple juice. It’s important to note for those of you who do not live in the states that apple cider is not the same thing as apple cider vinegar or hard cider.
- chicken stock: The savoriness (is that a word?) of chicken stock balances the sweetness of the cider
- dijon mustard: Adds the perfect amount of acidity and tang
- rosemary: Rosemary’s earthy, woody flavor is a natural complement to pork
Modifications
There are times when we don’t have everything a recipe calls for—whether it’s ingredients, equipment, or time. That’s where modifications come in. Some adjustments will just change the dish slightly, maybe even improve it, while others can alter it completely and aren’t recommended. For braises like this, time is the one essential element you can’t rush. But when it comes to ingredients and equipment? You’ve got some wiggle room there if needed…
- Bone in or bone out? You can absolutely use a boneless roast if that’s what’s available and it will still be delicious. I prefer bone-in because the bone imparts additional flavor and I think it keeps the meat moist, plus there’s something deeply satisfying about how the bone just slips right out when the roast is ready. A boneless roast will cook faster, so start checking it 30 minutes sooner.
- Dutch oven: If you don’t have a dutch oven you can use a heavy roasting pan, large stock pot or casserole covered tightly with a double layer of foil. If your cooking vessel already has a lid still put a layer of foil between the pot and the lid to really seal in the juices. The most important thing is to use something heavy and thick and keep in mind that your roast could cook faster.
- Marsala: I LOVE the marsala in this recipe but you can leave it out if you prefer. Just skip that step in the recipe and there’s no need to make any other adjustments.
- Herbs: I call for fresh rosemary but you can use 1 teaspoon of dried rosemary leaves in it’s place. Thyme would also be nice here.
- Onions: regular yellow cooking onions are perfect. Shallots would also be great. I wouldn’t recommend sweet onions (they’ll turn to mush and put the sweet factor over over the top) or red onions.
- Mustard: If you have another grainy mustard you could use that. I do NOT recommend yellow mustard.
The Process
Most braises require some upfront time and attention followed by several hours of hands off “trusting the process”. And this recipe is no different. Your active time is about 35 minutes.
Season and sear the pork on all sides (don’t rush it!). While that’s happening slice the onions, smash the garlic and gather the rest of your ingredients.
Next, saute onions slowly so that they become lightly golden and soft. Then add garlic and cook just till fragrant. Add the marsala, cook and stir for 30 seconds to slightly evaporate.
Finally add cider, broth and dijon and stir to combine. Nestle the pork into the liquid, add herbs, salt and pepper as needed, cover the pot and slip it into the oven.
And now? Step away! Let the oven work it’s patient magic while you kick back, knowing that dinner is evolving into something glorious with absolutely zero micromanaging from you.
The Finish… You’ve Got One Final Step
Once the pork is fall apart tender (about 2 1/2 to 3 hours) remove the roast from the pot and set it on a platter, covered to keep warm. Remove and discard the rosemary stem and simmer the onions and juices until they thicken into a rich, delicious sauce.
To serve, pull the pork apart into thick chunks, slather it with sauce and onions and you’re on your way to serving up a dish that will have everyone asking for seconds 🙂
Wondering What To Serve With Cider Braised Pork?
Here are some ideas to get your wheels turning:
- Something creamy like mashed potatoes, celery root or butternut squash puree to soak up all of that delicious sauce
- Creamy fennel and white beans with lemony breadcrumbs
- Sweet potato and fennel gratin
- Crispy smashed redskins
- Any vegetable: green beans, steamed broccoli, roasted carrots, arugula tossed with olive oil, lemon and shaved parmesan
And Leftovers???
We love leftovers!
Last time we were eating this for dinner I was already thinking about lunch the next day. Hannah had recently made us a gorgeous loaf of sourdough studded with bits of apple and I thought it would be perfect for a grilled sandwich featuring leftover braised pork and onions and just the right amount of white cheddar…
IT DID NOT DISAPPOINT 😍
Interested In Other Braises?
Here are a few more of my favorites to choose from: Oven Braised Pot Roast with Garlic Gravy and Braised Chicken Provencal or maybe Braised Short Ribs with Ricotta Gnocchi
I hope you enjoy this Cider Braised Pork With Golden Onions as much as we do!
And, as always, I love to hear how my recipes turn out for you (and I especially love to see your food photos)! So tag me at @breathingandcooking on facebook and Instagram with your creations!
And don’t forget to breath, trust yourself and enjoy the process ❤️
Cider Braised Pork
Tender, fall apart pork, luscious apple cider-marsala sauce and lots of savory-sweet, golden onions...it's the perfect cozy, fall meal!
Ingredients
- 4-5 lbs pork butt, bone in preferred*
- 2 Tbsp avocado oil
- 2 large yellow onions, sliced
- 5 cloves garlic, peeled and smashed
- 1/4 cup marsala*
- 2 heaping tablespoons dijon mustard
- 2 cups apple cider
- 2 cups chicken broth
- 1 tsp Diamond kosher salt
- lots of cracked pepper
- 2 sprigs rosemary
Instructions
- Pat roast dry and season all over with kosher salt*, set aside.
- Preheat dutch oven, add oil and when it's hot sear the pork on all sides, turning as each side gets good color. Don't rush this step! It could take 10 minutes to get all the sides browned.
- When roast is browned remove to a plate, reduce heat to medium and add onions. Cook and stir until onions are all golden and soft (but not burned), about 15 minutes. Add smashed garlic and stir 1 minute.
- Add marsala and stir 30 seconds. Add cider, dijon, broth, salt and a good amount of cracked pepper. Stir well and then nestle the pork into the liquid. It should only partially come up the sides of the pork. Scoop some of the onions and liquid onto the top of the pork and place the rosemary springs around it.
- Cover the pot and place in a 325°f oven. Cook for 2 and 1/2 to 3 hours, checking at the 2 and 1/2 hour mark to see if it's done*
- Remove pork to a platter and cover loosly with foil to keep warm. Return pot to the stovetop, remove the rosemary and discard, smash garlic into the drippings with the back of a fork, and bring to a boil. Simmer until it's slightly thickened to a nice sauce consistency.
- Break pork apart into serving size pieces and pour sauce/onions over the top.
Enjoy!
Notes
- I prefer bone-in because the meat stays more moist, boneless is fine, too!
- You can absolutely salt the pork just before starting the recipe and it will be excellent!! But, if you have time, salt it up to a day ahead, Salting ahead "dry brines" the pork, resulting in an even more flavorful, juicy final result. Just take it out of the fridge an hour ahead to give it a little time to warm up before cooking.
- Marsala provides even more depth to the flavor and I highly recommend it! But if you don't have marsala you could sub brandy or just leave it out
- My 4 lb bone-in roast was done at the 2 1/2 hour mark. A smaller roast may take a little less and a larger roast will take a little longer. To check for doneness remove the pot to the stove top and close the oven door (otherwise you'll lose heat and it will take FOREVER to be done). Use a pair of tongs to squeeze the roast in the center and see if it breaks apart easily. If there's any resistance continue cooking and check again in 20 minutes.
More Pork Recipes:
- Herb Crusted Pork Roast
- Melt-In-Your-Mouth Pork Belly Tacos
- Pulled Pork on Brioche
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