Hard Cider Braised Pork with Apples and Onions

Hard Cider Braised Pork with Apples and Onions ~ this slow cooked pork loin is fork tender and infused with all the flavors of Fall. It’s a super comforting one pot meal.

This is one of those meals that you know is going to be great right from the get go. The ingredients tell the story: a plump loin of pork, neatly tied with butcher’s string so it won’t fall apart during the long braising, a large bottle of hard cider, a couple of rosy Honey Crisp apples, an onion, and a handful of fresh thyme. You have only to brown the onions and the meat before layering everything in a slow cooker. At the end the liquid gets boiled down on the stove and reduces to a super charged sweet tart gravy. I like to serve this with roasted veggies like carrots and Brussels sprouts, and maybe some mashed potatoes or polenta to sop up the extra juices.

I’m not sure there’s a prettier sight than dinner, all settled into the slow cooker, as you pop on the lid and say so long for 6 hours. It’s a wonderful thing.

If you like you can shred the pork after it’s cooked. I like to slice mine, so I made it ahead of time and let it chill in the fridge till dinner. The longer you let it cool down, the neater your slices will be.

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3 from 14 votes

Hard Cider Braised Pork with Apples and Onions

Hard Cider Braised Pork with Apples and Onions ~ this slow cooked pork loin is fork tender and infused with all the flavors of Fall.  It's a super comforting one pot meal.

Course Main Course

Cuisine American

Prep Time 15 minutes

slow cook 6 hours

Yield 4

Author Sue Moran

Cook ModePrevent your screen from going dark

Equipment

• A large heavy bottomed pot

Ingredients

• 2 lb boneless pork loin
• salt and fresh cracked black pepper
• 4 Tbsp vegetable oil
• 1 medium yellow onion chopped
• 2 apples any type will do, I used Honey Crisp
• 22 oz bottle of hard cider about 3 cups
• 1 bunch fresh thyme sprigs plus more leaves for garnish

Instructions

• Rub the pork loin with 2 tablespoons of the olive oil, salt and pepper.
• Heat the remaining oil until very hot in a large heavy bottomed pot. Brown the pork on all sides. Put the pork aside.
• Add the onions to the same pan and stir until they soften and get some color. Put the onions on the bottom of the slow cooker. Top with the pork.
• Add the cider to the hot pan and scrape up all the brown bits from the bottom of the pan, this will give you great flavor.
• Thinly slice the apples, no need to peel. Arrange the apples around the pork. Pour the cider into the slow cooker. Tuck in sprigs of fresh thyme and cover.
• Cook on low for 6 hours.
• Remove the pork, onions, and apples to a platter and cover loosely with foil.
• Pour the remaining liquid into a saucepan and remove the thyme sprigs. Bring to a boil and cook until the gravy is reduced by about half, and slightly thickened, (it won't be real thick.) Taste to adjust the seasonings.
• Slice or shred the pork, and serve with the gravy. Scatter fresh thyme leaves over all.

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