Ingredients

• 2 tablespoons Olive Oil

• 3–4 pounds Beef Roast (such as chuck or brisket)

• Salt and Pepper, to taste

• 1 Onion, diced

• 2 Carrots, diced

• 2 Celery Stalks, diced

• 4 cloves Garlic, chopped

• 1 cup Red Wine

• 1 (28 oz) can Crushed Tomatoes

• 1 cup Beef Broth

• 2 tablespoons Tomato Paste

• 1 teaspoon Dried Oregano

• 1 teaspoon Dried Basil

• 1/2 teaspoon Red Pepper Flakes (optional)

• 1 Bay Leaf

• 1/4 cup Fresh Parsley, chopped (for garnish)

• Freshly Grated Parmesan (optional, for serving)

Directions

1. Sear the Meat:
   Heat olive oil in a large Dutch oven over medium-high heat.
   Season beef with salt and pepper. Sear on all sides until browned. Remove and set aside.

2. Sauté Vegetables:
   In the same pot, add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
   Add garlic and cook another minute.

3. Deglaze with Wine:
   Pour in red wine, scraping up browned bits from the bottom. Simmer for 2–3 minutes.

4. Add Remaining Ingredients:
   Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, red pepper flakes, and bay leaf.
   Return beef to the pot, submerging it in the sauce.

5. Braise:
   Cover and transfer to a preheated oven at 325°F (165°C).
   Cook for 3–4 hours, or until the beef is fall-apart tender. Flip the meat halfway through.

6. Finish & Serve:
   Discard bay leaf. Shred or slice beef and return to the pot.
   Garnish with chopped parsley and serve with Parmesan if desired.

Nutrients (Per Serving, Approximate)

• Calories: ~450–550 kcal

• Protein: ~35g

• Fat: ~25g

• Carbohydrates: ~10g

• Fiber: ~2g

• Sugar: ~6g

• Sodium: ~500mg

Why This Recipe Works

This braised pork shoulder draws on time-tested techniques and seasonal ingredients to create a dish that’s both rustic and elegant. The pork is seared first to develop a golden, flavorful crust that adds depth to the finished dish. Apple cider contributes natural sweetness and acidity that tenderize the meat, while Dijon mustard and dehydrated onion bring umami and tang. The long, slow cook in the oven allows the pork to absorb all those delicious flavors, while the apples and onions added at the end provide a contrasting sweetness and freshness. The final broth is spoon-worthy—complex, slightly sweet, and savory, ideal for soaking into mashed potatoes or a thick slice of sourdough.

A Perfect Marriage of Ingredients

Each ingredient in this dish has been chosen for balance and harmony:

• Pork Shoulder is ideal for braising. Its marbled fat ensures a juicy, tender result that breaks apart effortlessly after a few hours in the oven.

• Apple Cider lends natural sweetness and mild acidity, complementing the pork’s richness and giving the dish its autumnal character.

• Chicken Stock adds body and savory depth to balance the cider.

• Dijon Mustard offers brightness and a subtle tang that cuts through the sweetness and adds complexity.

• Dehydrated Onion intensifies flavor in the background and rehydrates into the liquid, adding umami.

• Garlic, Rosemary, and Thyme bring warmth and earthiness. Roasted garlic melts into the sauce for richness, while the herbs infuse the broth with aromatic depth.

• Apples and Red Onion cook just long enough to soften and caramelize slightly, complementing the savory meat with sweetness and texture.

It’s this combination that gives the dish its cozy, layered flavor profile, perfect for autumn and winter meals.

Low Maintenance, High Reward

This recipe is a perfect example of a “hands-off” meal. After a quick sear and prep of the braising liquid, the oven does the heavy lifting. The pork braises gently for hours, becoming buttery tender without constant attention. It’s a great choice for weekend dinners or slow Sundays when you want a spectacular meal without standing over the stove. It’s also very forgiving—braising is one of the most reliable cooking methods, and pork shoulder is hard to overcook, only becoming more tender the longer it simmers.

Serving Ideas and Pairings

This braised pork is a versatile centerpiece that can be dressed up or down. Pair it with:

• Mashed Potatoes: The velvety base soaks up the apple-cider broth beautifully.

• Butter Noodles or Egg Noodles: A classic companion to savory braised dishes.

• Crusty Bread or Cornbread: Perfect for mopping up juices.

• Polenta or Creamy Grits: Adds a Southern twist and textural contrast.

• Roasted Root Vegetables or Brussels Sprouts: For extra autumnal flavor and color.

Complete the meal with a glass of hard cider, dry white wine (like Sauvignon Blanc), or a light amber ale for a seasonal touch.

Tips for the Best Braised Pork

• Pat the pork dry before searing to get a better crust. This helps build flavor in the final dish.

• Cut into large chunks for even cooking and maximum surface area for caramelization.

• Don’t skip the rest period after cooking. Letting the pork sit in the juices helps the flavors settle and intensify.

• Roast the apples and onions only at the end. This keeps them from becoming too soft and preserves their texture.

• Use fresh apple cider (not vinegar) for the right flavor balance—look for unfiltered cider if available.

Storage and Make-Ahead Tips

This dish stores and reheats wonderfully, making it ideal for leftovers or meal prep.

• Refrigerate: Store leftovers in the braising liquid in an airtight container for up to 4 days.

• Freeze: Freeze in portions with broth for up to 3 months. Thaw in the fridge overnight and reheat gently.

• Reheat: Gently on the stove or in the oven at 300°F until warmed through. Add a splash of stock or cider if needed to loosen the sauce.

The flavors only get better the next day, making this a great make-ahead meal for entertaining.

Delicious Variations and Customizations

Make this recipe your own with a few simple tweaks:

• Add Vegetables: Include carrots or parsnips in the final 45 minutes for a built-in side.

• Use Bone-In Pork Shoulder: For even more flavor and richness—just increase cook time by about 30 minutes.

• Make It Spicy: Add a pinch of red pepper flakes or a splash of hot sauce to the braising liquid.

• For a Sweeter Finish: Stir in a spoonful of apple butter or maple syrup near the end of cooking.

• Add Wine: Replace ½ cup of cider with dry white wine for more complexity.

These adjustments make the recipe flexible for different occasions or palates.

Conclusion

This Apple Cider Braised Pork Shoulder is a celebration of fall’s best flavors—tender, juicy pork simmered in a fragrant broth of cider, herbs, and onions, finished with sweet apple slices and roasted garlic. It’s rustic, comforting, and deeply satisfying, the kind of dish that makes your home smell amazing and your table feel complete. Whether you’re cooking for guests, preparing meals for the week, or simply embracing the season, this one-pot wonder is guaranteed to warm hearts and bellies alike.