Apples and pork are a delicious and timeless combination. Together they create a perfectly balanced roast, savory and filling, with a touch of sweetness and not much heaviness. The apple comes in two forms—chunks of whole apples and fresh apple cider—both of which cut through the fattiness of the pork. I leave the peel on the apples because the pectin it contains adds a bit of body to the sauce and prevents the apples from disintegrating when cooked. The onion, thyme, and cider make this comforting dish especially appropriate for the holidays. However, as we need easy and satisfying food all year round, swapping citrus for the apple easily turns this into a bright springtime dish.
If you don’t have fresh apple cider, you can add a tablespoon or so of applesauce to apple juice, but the resulting sauce might lack some of the depth.
Ingredients
Serves 12
Step 1
Preheat the oven to 325°F (165°C).
Step 2
Season the pork with the salt and pepper.
Step 3
Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
Step 4
Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
Step 5
Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
Step 6
Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.
Leave a Review
Reviews (16)
Back to Toptaste is awesome. I used a 7 lb boneless shoulder roast. Did not do the thyme and used some bbq rub instead of the salt and pepper which added a somewhat deeper flavor. Love using the cider and Granny Smith apples.
Dave n Jill
Greenville, S. C.
10/8/2023
I made the recipe as written. The apples & onion melted underneath the pork, as they should. The pork absorbed the apple cider / onion flavor so that was good. Glad I read the reviews & added about 10 sprigs of thyme. This dish did not have sufficient salt. I added at least another tsp & a half but then it tasted delicious!
TravSuz
Atlanta, Ga
10/15/2022
Where I grew up, we would add onions and sage to apples and pork!
emma
bethlehem, Pa.
10/15/2022
This turned out great! The recipe is grossly under salted - consider the 1 tsp per lb of meat seasoning rule and it's pretty clear. With that tweaked, it came out wonderfully. There was more meat than expected, which I used to make a riff on quesabirria (using the fatty broth to fry the tortilla) as well as carnitas tacos throughout the week.
Chris F
Chicago, IL
10/13/2022
Bland, boring
Anonymous
Anywhere
10/5/2022
This is one of our favourite pork recipes, it is absolutely mouthwateringly delicious! Thank you!
sara
Toronto, CA
4/13/2022
Apple cider is mulled apple juice. Use a baking apple if you want it to retain its shape during cooking.
Tecumseh
Cleveland
2/2/2022
A mouthwatering hit! I used Granny Smiths apples and fresh thyme. I would add another sprig of thyme for the next round.
Anonymous
Philadelphia, Pa
1/15/2022
This is so delicious. One guest licked his plate. I put the apples in halfway through, but the onions from the beginning.
Real Yankee
Westfield MA
11/13/2021
Good. More salt. Much more salt.
Tristan
Raleigh, NC
11/11/2021
What is your definition of "apple cider"?
Anonymous
10/25/2021
I made this recipe and used some of the suggestions of other reviews like adding apples and onions a little later. Very delicious. Can this recipe be cooked in a crockpot?
Louise
Medford, Oregon
10/25/2021
This is wonderful. I took the advice of Rodeogirl from Chicago and added the onions and apples halfway through, and they did retain their shape and texture. I did end up leaving the dish uncovered in the oven for another 30 minutes, to let the liquids cook down and darken. I think next time I'll brown the onions as the recipe directs, but not include them until the meat is half done. Wonderful recipe, very easy and flavorful. I will definitely make again.
goodqueenbess.
Montgomery TX
10/25/2021
This is really good. The only thing I would change is to add the apples and onion half way through the cooking time. The onions were unidentifiable and the apples were mush, but the flavor is awesome. I also took the bone out and cut the pork in pieces 1/2 hour before it was done. I also made a sauce of cider reduction, sour cream with a tbsp of Dijon and 1 tsp of horseradish to spoon on the pork. It was incredible!!(my husband said he could eat the sauce on pancakes;)) Really great on polenta and I made a mash of sweet potato, carrot and Yukons. WOW!!!
Rodeogirl
Chicago IL
10/18/2021
Thank you for revising intro to clarify which kind of cider.
Connecticutty
CT
10/16/2021
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