Name: Apple Balsamic Braised Pork
Prep time: 20 min
Cook time: 6 min
Total time: 6 min
Yield: 10
Cuisine: Comfort Food
Ingredients: 9 lb bone-in pork shoulder * (Boston butt), trimmed and cut into 3–4 large pieces if possible; 3–4 Tbsp AOOC EVOO or Olive Wood Smoked Olive Oil (plus more for searing); Kosher salt and freshly cracked black pepper; 4 Tbsp brown sugar; 2 Tbsp kosher salt; 4 tsp black pepper; 4 tsp smoked paprika; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp cinnamon; 1 tsp cayenne pepper (optional, for heat); ½ cup AOOC Apple Balsamic (Gravenstein Apple White or Red Apple Dark); 4 cups fresh apple cider (not vinegar); 4 cups chicken stock or broth; 4 Tbsp Dijon mustard; 2 Tbsp dehydrated minced onion; 2 heads garlic, tops sliced off (opposite the root end); 5–6 rosemary sprigs; 8 thyme sprigs; 2 large red onions, cut into thick slices; 4 firm, tart apples, peeled and cut into wedges

Jump to Recipe

There’s something magical about the aroma of a slow-braised pork shoulder filling the kitchen. It’s the smell of comfort, warmth, and home — a dish that beckons everyone to gather around the table. This Apple Balsamic Braised Pork Shoulder is just that: juicy, tender pork infused with the sweet tang of apples, the depth of fresh herbs, and the rich flavor of Abingdon Olive Oil Company’s Apple Balsamic.

Whether you’re feeding a crowd or planning a cozy family dinner, this recipe is designed to impress while still being approachable for a home cook. It’s the kind of dish that’s as satisfying to make as it is to eat.

Why You’ll Love This Recipe

This recipe combines classic braising techniques with a few special touches that elevate it:

Apple Balsamic: Adds bright sweetness and depth, perfectly complementing the pork.
Herbs & Garlic: Fresh rosemary, thyme, and roasted garlic infuse every bite with savory warmth.
Apples & Onions: Cooked alongside the pork, they absorb all the flavors and create a natural, lightly caramelized side right in the pan.
Versatility: Serve over mashed potatoes, roasted vegetables, or even crusty bread to soak up the delicious sauce.

Tips & Tricks

Adjusting for Smaller Roasts: For a 4–5 lb pork shoulder, halve the braising liquid, apples, onions, and aromatics. Cook for 3–3½ hours, then finish with apples and onions for 30–45 minutes.
Make Ahead: This dish is even better the next day as flavors deepen overnight.
Serving Suggestions: Pair with mashed potatoes, roasted vegetables, or fresh bread to soak up the sauce.

Yield: 10 servings

Apple Balsamic Braised Pork

When it comes to comfort food, few dishes are as satisfying as a slow-braised pork shoulder. This recipe transforms a large pork butt into fork-tender, juicy meat infused with the sweetness of apples, the richness of fresh herbs, and the depth of Abingdon Olive Oil Company’s Apple Balsamic. Perfect for feeding a crowd or gathering around the table with family, this dish delivers hearty, soul-warming flavor.

Prep Time 20 minutes

Cook Time 6 minutes

Total Time 6 minutes

Ingredients

For the Pork

9 lb bone-in pork shoulder * (Boston butt), trimmed and cut into 3–4 large pieces if possible
3–4 Tbsp AOOC EVOO or Olive Wood Smoked Olive Oil (plus more for searing)
Kosher salt and freshly cracked black pepper

Dry Rub

4 Tbsp brown sugar
2 Tbsp kosher salt
4 tsp black pepper
4 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp cinnamon
1 tsp cayenne pepper (optional, for heat)

Braising Liquid & Aromatics

½ cup AOOC Apple Balsamic (Gravenstein Apple White or Red Apple Dark)
4 cups fresh apple cider (not vinegar)
4 cups chicken stock or broth
4 Tbsp Dijon mustard
2 Tbsp dehydrated minced onion
2 heads garlic, tops sliced off (opposite the root end)
5–6 rosemary sprigs
8 thyme sprigs
2 large red onions, cut into thick slices
4 firm, tart apples, peeled and cut into wedges

Instructions

Prep the Pork
The night before cooking, rub the pork with AOOC Olive Oil and coat generously with the dry rub mixture. Wrap tightly in plastic wrap and refrigerate overnight. This gives the flavors time to penetrate the meat.
Preheat the Oven
Preheat your oven to 300°F. Since the roast is large, use a roasting pan covered tightly with foil rather than a Dutch oven.
Sear the Pork
Heat a few tablespoons of AOOC Olive Oil in a large skillet over medium-high heat. Sear each piece of pork for 4–5 minutes per side, until deeply browned. Work in batches if needed. Transfer seared pork to the roasting pan.
Build the Braising Liquid
In a large bowl, whisk together apple cider, chicken stock, Dijon mustard, dehydrated onion, and AOOC Apple Balsamic. Pour this mixture into the roasting pan around the pork.
Add Aromatics
Nestle the rosemary, thyme, and garlic heads (cut side up) into the pan with the pork. Cover tightly with foil.
Slow Roast
Roast for 4½ to 5 hours, flipping the pork halfway through, until the meat is tender but not falling apart.
Add Apples and Onions
After the initial cook, arrange the apple wedges and red onion slices around the pork. Re-cover and cook for another 45–60 minutes, until the pork is fork-tender and the apples are soft but not mushy.
Rest and Serve
Remove the pan from the oven and let the pork rest in the braising liquid for at least 20–30 minutes. Squeeze the roasted garlic cloves into the broth and stir. Taste and adjust seasoning with salt and pepper.
Serve the pork with spoonfuls of the braising liquid, apples, and onions over top.

Notes

*Adjusting for a 4–5 lb Roast: Cut the liquid amounts and aromatics in half. Cooking time will be closer to 3–3½ hours, plus an additional 30–45 minutes after adding the apples and onions.
✨ Pro Tip: This dish is even better the next day, as the flavors deepen overnight. Serve with mashed potatoes, roasted vegetables, or crusty bread to soak up the apple-balsamic sauce.