This apple cider pork roast is one of those meals that feels familiar in the best way. I usually make it on a day when I know I’ll be home for a while, letting it cook slowly while the house fills with that apple-and-onion smell that just feels right in cooler weather. It’s simple, steady cooking—nothing flashy—just a reliable roast that turns out tender and flavorful every time.

I started making pork roast with apple cider years ago after realizing how well cider works as a cooking liquid, not just a drink. It adds sweetness without needing much sugar and keeps the pork from drying out. After a few tweaks—less sweetness, more savory balance—this version became the one I stick with.

Recipe Origin or Trivia

Pork and apples have long been paired together, especially in regions where apples were easy to grow and store. Apple cider was often used in cooking before wine became common in everyday kitchens, making it a natural match for slow-cooked pork.

Why You’ll Love This Recipe

Tender, juicy pork: Slow cooking keeps it moist
Balanced sweetness: Apple cider enhances without overpowering
Comforting and familiar: Classic flavors that feel grounded
Great for leftovers: Easy to repurpose throughout the week
Simple ingredients: No complicated prep
Perfect for cooler months: Warm, cozy, and filling
Flexible serving options: Slice or shred

Chef’s Pro Tips for Perfect Results

Choose the right cut: Pork shoulder stays the juiciest
Season generously: Pork needs proper seasoning
Sear before roasting: Adds deeper flavor
Let it rest: Keeps juices in the meat

Kitchen Tools You’ll Need

Dutch oven or roasting pan: For even cooking
Large skillet: For searing the pork
Tongs: Easy handling
Sharp knife and cutting board: For prep and slicing

Ingredients in This Recipe

Pork roast: Shoulder or butt works best for tenderness
Apple cider: Adds natural sweetness and acidity
Onion: Builds a savory base
Garlic: Adds depth and warmth
Apples: Reinforce the cider flavor and soften into the sauce
Chicken or vegetable broth: Keeps the roast moist
Olive oil: For searing
Salt: Enhances all flavors
Black pepper: Adds mild heat
Fresh thyme or rosemary: Subtle herbal finish

Ingredient Substitutions

Pork shoulder → pork loin: Leaner, reduce cook time
Apple cider → pear cider: Slightly lighter flavor
Fresh herbs → dried herbs: Use one-third the amount
Broth → water: Increase seasoning if needed

Ingredient Spotlight

Apple cider: Provides sweetness and gentle acidity that tenderizes pork
Pork shoulder: Fat content keeps the meat juicy during long cooking

Autumn Butternut Squash Soup with Apple Cider and Sage

This squash soup is prepared by roasting butternut squash until tender, then blending it into a smooth purée. It features the subtle sweetness of the squash enhanced with apple cider, seasoned with nutmeg, and finished with toasted sage leaves for a fragrant, velvety final texture. The soup is served warm, showcasing a rich, cream-like consistency with a hint of brightness from the cider and sage.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4

Course: Soup

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

Pork roast: Shoulder or butt works best for tenderness
Apple cider: Adds natural sweetness and acidity
Onion: Builds a savory base
Garlic: Adds depth and warmth
Apples: Reinforce the cider flavor and soften into the sauce
Chicken or vegetable broth: Keeps the roast moist
Olive oil: For searing
Salt: Enhances all flavors
Black pepper: Adds mild heat
Fresh thyme or rosemary: Subtle herbal finish

Equipment

Dutch oven or roasting pan: For even cooking
Large skillet: For searing the pork
Tongs: Easy handling
Sharp knife and cutting board: For prep and slicing

Method

Preheat the oven: Set to 325°F (165°C)
Season the pork: Salt and pepper generously
Sear the roast: Brown all sides in a hot skillet with olive oil
Prepare the base: Add onions, garlic, and apples to the roasting pan
Add liquids: Pour in apple cider and broth
Roast covered: Cook low and slow until fork-tender
Uncover briefly: Allow the top to brown slightly if desired
Rest and slice: Let sit before slicing or shredding

Notes

For an extra depth of flavor, sauté the roasted squash with a teaspoon of butter before blending. You can also garnish with additional toasted seeds or a splash of apple cider vinegar for brightness.

You can also try out other recipes

Apple Cider Pork Roast

Cheesy Garlic Bread Recipe

Make-Ahead and Storage Tips

Refrigerate: Store up to 4 days
Freeze: Shred pork with sauce for up to 3 months
Reheat gently: Add broth if needed

How to Serve This Dish

Classic: With mashed potatoes or roasted vegetables
Casual: On sandwiches or rolls
Light: Over sautéed greens

Creative Leftover Transformations

Pulled pork sandwiches: Add mustard or slaw
Pork bowls: Serve over rice or grains
Pork tacos: Add cabbage and apple slices
Breakfast hash: Crisp with potatoes

Additional Tips

Use fresh cider: Flavor is cleaner
Slice against the grain: Improves tenderness
Let it cool slightly: Easier to slice

Make It a Showstopper

Reduce the sauce: Spoon over pork before serving
Garnish with herbs: Adds freshness and color
Serve family-style: Let apples and onions show

Variations to Try

Spiced version: Add cinnamon and cloves
Savory-forward: Skip apples, double onions
Cranberry apple: Add dried cranberries
Hard cider roast: Use alcoholic cider
Slow cooker version: Cook on LOW for 8 hours

FAQ’s

What cut of pork is best?: Pork shoulder is most forgiving
Can I use apple juice?: Yes, but reduce added sweetness
Do I need to peel the apples?: Optional
Can I make this in advance?: Yes, reheats well
Is this freezer-friendly?: Very
Can I cook it faster?: Lower and slower is best
How do I thicken the sauce?: Simmer it separately
Can I add vegetables?: Carrots and parsnips work well
Why is my pork dry?: Likely cooked too hot or too lean
Can I shred instead of slice?: Absolutely

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me. It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.