Tender and juicy fall-apart pork shoulder or pork butt braised in apple cider, wine, and herbs, and cooked alongside apple slices. A beautiful and flavorful one-pot Fall dinner that is cozy and comforting.
Heat a Dutch oven or a large pot over medium heat. Drizzle with oil once hot.
Season pork shoulder with salt and pepper making sure to cover all sides. Sear each side of the pork. Remove and set aside once all sides are browned. Pork does not need to be cook through at this point.
In the same pot, add onions and garlic. Cook until the onions begin to soften.
Deglaze the pot by adding the wine, scrapping the browned bits from the button of the Dutch oven. Bring to a boil and let it boil for a minute to cook down the wine.
Return the pork shoulder to the pot.
Add apple cider. Make sure to add enough cider to cover ¾ of the pork. Bring back to a boil.
Lower heat to a simmer and add fresh thyme and rosemary. Cover and cook for 3 hours, or until pork is tender and shreds easily.
Add the apple slices. Cover and cook for 45 more minutes.
Discard herbs. Add salt to taste as needed to open up the flavors. Serve and enjoy!
Notes
3 hr cook time for the pork is an estimate. If using smaller slices of pork, you may not need as long of a cook time.