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Pork Shoulder with Apples

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This cozy fall dinner features juicy, fork-tender pork shoulder slow-roasted with apples, onions, and thyme in a savory, sweet-tart gravy. It’s a hearty, crowd-pleasing meal that’s easy enough for a weeknight but impressive enough for company.

Ingredients

Scale
  • 3–4 lbs (1.4–1.8 kg) pork shoulder (bone-in or boneless)
  • 3 medium apples (about 1 lb), preferably Honeycrisp, Braeburn, Pink Lady, Granny Smith, Fuji, or Gala, sliced
  • 2 large yellow onions, sliced
  • 4 cloves garlic, minced
  • 1 cup (240 ml) apple cider or apple juice
  • 1 cup (240 ml) chicken broth (preferably low-sodium)
  • 2 tbsp (30 g) Dijon mustard
  • 4–5 sprigs fresh thyme or 1 tsp dried thyme
  • 2 tbsp (30 ml) olive oil
  • 2 tsp kosher salt (plus more to taste)
  • 1 tsp freshly ground black pepper (plus more to taste)
  • Optional: 2–3 carrots or parsnips, chopped
  • Optional: 1 tbsp (12 g) brown sugar (if apples are very tart)
  • Optional: 1 bay leaf

Instructions

  1. Remove pork shoulder from fridge 30 minutes before cooking. Pat dry with paper towels and season all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper.
  2. Preheat oven to 325°F (160°C). Heat olive oil in a large Dutch oven over medium-high heat. Sear pork shoulder for 4–5 minutes per side until deep golden brown (about 12–15 minutes total). Remove pork and set aside.
  3. Add sliced onions and a pinch of salt to the pot (add more oil if needed). Cook for 5–7 minutes, stirring occasionally, until soft and golden. Add minced garlic and cook for 1 minute until fragrant.
  4. Layer apple slices over the onions. In a small bowl, mix apple cider, chicken broth, and Dijon mustard. Pour mixture into the pot. Nestle pork shoulder on top, then add thyme and bay leaf if using.
  5. Cover and transfer to oven. Roast for 2.5 to 3 hours (boneless may be done closer to 2 hours), until pork is fork-tender and registers at least 195°F (90°C) internally. Check halfway and add a splash of broth if needed.
  6. Remove pork to a cutting board, cover loosely with foil, and let rest for 15–20 minutes.
  7. Skim excess fat from sauce if desired. For a thicker sauce, simmer uncovered on the stove for 5–10 minutes. Adjust seasoning with salt, pepper, brown sugar, or more mustard as needed.
  8. Slice or shred pork and return to pot with apples and onions. Spoon sauce over the top and serve hot, garnished with extra thyme if desired.

Notes

Searing the pork is essential for flavor—don’t rush this step. Mix apple varieties for the best sweet-tart balance. Let the pork rest before slicing to keep it juicy. Add root veggies like carrots or parsnips for extra color and sweetness. Leftovers taste even better the next day and freeze well. For a gluten-free meal, double-check your broth and mustard.

Nutrition

Keywords: pork shoulder, apples, fall dinner, one pot, roast, comfort food, easy, family meal, autumn, savory, sweet, gluten-free, dairy-free

Find it online: https://yumnode.com/pork-shoulder-with-apples-easy-fall-dinner-recipe-youll-love/