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cider braised pork close up

Cider Braised Pork

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Tender, fall apart pork, luscious apple cider-marsala sauce and lots of savory-sweet, golden onions...it's the perfect cozy, fall meal!
Prep Time 35 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes
Servings 6 servings
Author Breathing and Cooking

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.