Save This apple cider braised pork pasta transforms humble pork shoulder into an elegant, comforting meal that fills your kitchen with the aroma of autumn. The long, slow braise in apple cider creates fork-tender meat that shreds beautifully, while the cinnamon stick infuses the entire dish with subtle warmth that pairs perfectly with the natural sweetness of the cider.
I first made this dish during a particularly chilly autumn weekend when I was craving something that would warm our home with comforting aromas. The combination of apple cider and cinnamon created such a magical scent that my family now requests this dish as soon as the first leaves begin to fall.
Ingredients
- Boneless pork shoulder cut into chunks: The marbling in shoulder makes it perfect for long braising and develops incredible flavor
- Apple cider: not apple juice or vinegar. Look for unfiltered cider for the most robust apple flavor
- Cinnamon stick: provides gentle warming spice without overpowering. Always use whole sticks rather than ground cinnamon for braising
- Fresh thyme: adds herbal notes that balance the sweetness. Strip leaves just before using for maximum flavor
- Heavy cream: optional but adds luxurious silkiness to the final sauce
- Parmesan cheese: adds savory depth and helps thicken the sauce. Use freshly grated for best melting properties
Instructions
- Sear the pork:
- Season pork chunks generously with salt and pepper on all sides. Heat olive oil in a Dutch oven until shimmering but not smoking. Add pork in batches if necessary to avoid overcrowding. Cook each piece for about 2 minutes per side until deeply golden brown. This crucial step builds the foundation of flavor through caramelization. Transfer pork to a plate.
- Build the aromatic base:
- Add diced onions, carrots, and celery to the same pot with all those flavorful brown bits. Cook over medium heat for 4 to 5 minutes, stirring occasionally until vegetables begin to soften and onions become translucent. Add minced garlic during the final minute, stirring constantly to prevent burning.
- Create the braising liquid:
- Return seared pork to the pot. Pour in apple cider and chicken broth, using a wooden spoon to scrape up all the caramelized bits from the bottom. These bits contain concentrated flavor that will enrich your sauce. Add the cinnamon stick, thyme sprigs, and bay leaf.
- Slow braise to perfection:
- Cover the Dutch oven and transfer to a preheated 325°F oven. Let the pork braise undisturbed for 2 hours. The slow, gentle heat will break down tough connective tissues in the pork shoulder, resulting in incredibly tender meat. Check halfway through that liquid is gently simmering, not boiling rapidly.
- Shred and build the sauce:
- Remove aromatics (cinnamon stick, thyme stems, bay leaf). Using two forks, shred the tender pork directly in the pot. The meat should pull apart with minimal resistance. If the sauce seems too thin, simmer uncovered on the stovetop for 5 to 10 minutes to reduce slightly.
- Finish with pasta and enrichments:
- Cook pasta in generously salted water until just shy of al dente. Add butter and optional cream to the shredded pork mixture, stirring until melted and incorporated. Add slightly underdone pasta directly to the sauce along with a splash of pasta cooking water. The starchy water helps create a silky texture that clings to the pasta.
Save The cinnamon stick is my secret weapon in this recipe. While many people reserve cinnamon for sweet applications, this single stick adds a subtle warmth that complements the apple cider perfectly without making the dish taste like dessert. I discovered this combination years ago when experimenting with fall flavors, and it's become my signature cold weather technique.
Make Ahead and Storage
The braised pork portion of this recipe actually improves with time, making it perfect for meal prep. Complete steps through shredding the pork, then refrigerate in an airtight container for up to 3 days. When ready to serve, gently reheat the pork mixture on the stovetop, cook fresh pasta, and proceed with the final assembly steps. The flavors will have melded beautifully during the rest period.
Substitution Guide
For a gluten free version, simply swap the regular pasta for your favorite gluten free variety. Rice pasta or chickpea pasta both work well with the robust sauce.
If pork isn't your preference, boneless skinless chicken thighs make an excellent substitute. Reduce the braising time to about 90 minutes, as chicken will become tender more quickly than pork.
No Dutch oven? Use any heavy bottomed, oven safe pot with a tight fitting lid. In a pinch, you can also complete the entire recipe on the stovetop over very low heat, but you'll need to check it more frequently to ensure it doesn't dry out.
Serving Suggestions
This hearty pasta dish pairs beautifully with lighter sides that offer contrast. A simple arugula salad dressed with lemon vinaigrette cuts through the richness perfectly.
For a complete autumn inspired meal, serve with roasted Brussels sprouts tossed with a touch of maple syrup and chopped pecans.
If serving for a dinner party, consider beginning with a light appetizer like endive leaves filled with blue cheese and walnuts.
Flavor Variations
Apple Brandy Upgrade Add 2 tablespoons of Calvados or apple brandy along with the cider for an elegant, deeper apple flavor.
Herbal Notes For a more complex flavor profile, add a sprig of rosemary alongside the thyme.
Spice It Up Include a pinch of red pepper flakes when sautéing the vegetables for a subtle heat that balances the sweetness.
Save Ensure the pork is well-seared before braising for maximum flavor development. Don't overcrowd the pan to achieve a good sear.
Recipe FAQ
- → What kind of apple cider should I use?
Opt for unfiltered, non-vinegar apple cider for the best depth of flavor. Avoid sweetened or sparkling versions.
- → Can I substitute a different meat for pork?
Yes, boneless chicken thighs work well and offer a lighter alternative while absorbing the cider and spices.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta water. Add it little by little when tossing the pasta with pork to loosen the sauce to your liking.
- → Is the heavy cream necessary?
No, the dish is still delicious without cream. The cream adds richness for a silkier sauce, but it's optional.
- → Which pasta shapes work best?
Hearty shapes like rigatoni or pappardelle are ideal, as they hold the sauce and pork pieces well.
- → Can I make this dish ahead?
Yes, braised pork can be prepared a day in advance; reheat gently and combine with freshly cooked pasta before serving.