Easy Apple Cider Pork Roast with Cabbage
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Apple Cider Pork Roast with Cabbage feels like a warm hug straight from the oven. Slow-roasted pork, tender and juicy, sits on a bed of caramelized cabbage and apples, all soaked in a tangy apple cider sauce that’s somehow both simple and impressive. The flavors are cozy and bold—sweet, savory, and just the right touch of brightness from the cider vinegar. What I love most is how hands-off it is; a little prep, and the oven does the heavy lifting. It’s the kind of meal that makes your kitchen smell incredible, and the leftovers (if there are any) are just as good. Whether it’s a family dinner or just a weeknight craving for comfort food, this dish hits all the right notes.
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Why You’ll Love This Apple Cider Pork Roast with Cabbage
- Fall-Inspired Flavors: The combination of apple cider, tender pork, and sweet-tart apples captures all the best tastes of the season.
- Effortlessly Tender Meat: Slow-roasting the pork creates juicy, fall-apart meat that feels like it came from a gourmet kitchen.
- Simple Ingredients: You likely already have most of the pantry staples and produce needed to bring this dish together.
- One-Pan Wonder: Everything—pork, cabbage, and apples—cooks together, making clean-up a breeze.
- Crowd-Pleasing Comfort: This dish feels fancy enough for special occasions but still hits that cozy, comforting vibe for family dinners.
Ingredients Needed To Make This Apple Cider Pork Roast with Cabbage
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Pork butt (bone-in or boneless)
- Apple cider (or apple juice)
- Green cabbage, chopped
- Onion, diced
- Granny Smith apples, cubed
- Thyme leaves
- Kosher salt
- Black pepper
- Garlic cloves, minced
- Dijon mustard
- Apple cider vinegar
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make This Apple Cider Pork Roast with Cabbage
- Prepare the pork and veggies: Trim the pork and get the vegetables, apples, and seasonings ready in a large roasting pan.
- Season everything: Coat the pork with mustard and sprinkle salt, pepper, and thyme over it and the vegetables.
- Assemble the dish: Place the pork on top of the seasoned cabbage mixture and add the liquids to the pan.
- Roast in the oven: Cover the pan with foil and cook at a low temperature until the pork is tender and easily shreds.
- Shred and serve: Remove the pork, shred it, and mix it back with the cabbage and juices before serving.
Commonly Asked Questions
How do I know when the pork is done?
The pork is ready when it reaches an internal temperature of 205°F and is fork-tender. If you’re unsure, you can test it by trying to shred the meat with a fork. If it falls apart easily, it’s done!
Can I make this recipe in a slow cooker?
Yes! You can cook the pork in a slow cooker on low for 6-8 hours instead of roasting it in the oven. Just make sure to follow the same steps for preparing the pork and vegetables, then transfer everything into your slow cooker and let it cook until the pork is tender and easy to shred.
Can I use a different cut of pork for this recipe?
While pork butt (shoulder) is ideal because of its marbling and tenderness, you can also use pork loin or tenderloin. Just keep in mind that these cuts may cook faster and could be a little less tender compared to pork butt.
How should I store the leftovers?
Once cooled, store the leftovers in an airtight container in the fridge for up to 3-4 days. You can keep the shredded pork and cabbage separate to help maintain the texture of each component.
Can I freeze this recipe?
Yes! This recipe freezes really well. After cooling, place the shredded pork and cabbage in an airtight freezer-safe container or a resealable freezer bag. It will keep in the freezer for up to 2-3 months. When ready to reheat, simply thaw in the fridge overnight and reheat in the oven or on the stovetop.
How do I reheat leftovers?
To reheat the leftovers, place the shredded pork and cabbage in a covered dish in the oven at a low temperature (around 300°F) for about 20-25 minutes, or until heated through. You can also reheat it on the stovetop over medium heat, adding a splash of apple cider or broth to keep it moist.
Apple Cider Roasted Pork Roast with Cabbage
Equipment
- Large roasting pan (at least 9×13″, 3″ deep)
- sharp knife
- Measuring cups and spoons
- Aluminum foil
- Large fork or tongs for shredding
Ingredients
- 2-4 lb pork butt bone-in or boneless
- 1 cup apple cider or substitute apple juice
- 1 head green cabbage chopped into 1″ chunks
- 1 large onion diced
- 2 Granny Smith apples cored and cubed into ¼” pieces
- 1 tsp thyme leaves
- 2 ½ tsp kosher salt divided
- ½ tsp black pepper divided
- 3 garlic cloves minced
- 3 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
Instructions
Prep the Pork and Vegetables:
- Trim excess fat from the pork butt, leaving a small fat cap for flavor.
- Preheat the oven to 350°F (175°C).
Prepare the Roasting Pan:
- In a large roasting pan, combine chopped cabbage, cubed apples, diced onion, and minced garlic.
- Add apple cider vinegar, thyme, 1 tsp kosher salt, ¼ tsp black pepper, and apple cider. Mix well to coat the vegetables.
Season the Pork:
- Pat the pork butt dry with a paper towel.
- Spread Dijon mustard evenly over the pork.
- Season with the remaining 1 ½ tsp kosher salt and ¼ tsp black pepper.
Assemble and Roast:
- Place the pork fat-side up on top of the cabbage mixture in the roasting pan.
- Cover the pan tightly with aluminum foil.
- Roast for 5-8 hours, depending on the size and whether the pork is bone-in (bone-in takes longer).
Check for Doneness:
- After 5 hours, check the roast. It’s ready when it reaches an internal temperature of 205°F (96°C) and is fork-tender.
Shred and Serve:
- Remove the pork from the pan and shred, discarding any excess fat.
- Stir the shredded pork back into the cabbage and juices.
- Serve warm and enjoy!
Nutrition
This Apple Cider Roasted Pork Roast with Cabbage has quickly become one of my go-to dishes for cozy dinners and special occasions. The combination of tangy apple cider and savory pork is just the right balance of flavors, and the cabbage soaks up all those delicious juices. Whether it’s for a busy weeknight or a family gathering, this recipe never disappoints. Trust me, it’s one you’ll want to keep in your rotation!
These recipe is by far the easiest pork recipes I had made , results are so delicious , tasty and indulgent ,I’ll keep it in my recipe box for EVER . Thank you
Was thinking along the same lines as your recipe appeared and I used apple cider not vinegar and it’s super nice. You can use other types of mustard too like a German one.
Could you put this in the crockpot?
yes
4 to 6 hours on high:)
Can you use an Instant Pot?
Definitely
This was serious such a flavorful recipe!! It came out amazing and the cabbage and apples cook out so much you could fool anyone who isn’t a fan. My husband hates mustard and he didn’t even notice it!! Would be great for a crowd!