Apple Cider–Braised Pork Butt with Bacon & Crème Fraîche
I developed this dish because I had a heritage Berkshire pork butt from Brown-Pearcy and wanted to highlight the pork itself, not cover it in a heavy sauce or bury it under barbecue flavors.
This braise is built to support the meat, not compete with it. Apple cider and stock keep the pork moist and tender without making the dish sweet. Bacon adds depth without turning the sauce smoky or greasy. Fresh thyme and rosemary stay subtle, giving structure without pulling attention away from the pork.
As the pork cooks, it becomes pull-apart tender while the braising liquid stays light. The sauce is reduced just enough to concentrate flavor, then finished with crème fraîche. Crème fraîche brings silkiness and balance without the heaviness of cream, letting the pork remain the focus. A small splash of apple cider vinegar at the end brightens the sauce and keeps it from feeling dull.
The pork is shredded and returned to the sauce so every bite is coated. The result is a dish that tastes rich but feels clean, comforting without being heavy, and centered on the quality of the pork rather than what’s been added to it.
Berkshire pork is known for its rich flavor and natural marbling, which makes it especially well suited for slow cooking. The pork used in this recipe came from Brown-Pearcy. You can learn more about their Berkshire pork here:
Apple Cider–Braised Pork Butt with Bacon & Crème Fraîche
Equipment
- dutch oven
Ingredients
- 5-6 pound pork butt, bone-in or boneless
- 2 tsp kosher salt
- 1 tsp fresh cracked pepper
- 4-6 bacon, chopped
- 1 onion, diced
- 3 carrots, cut into diced
- 2 celery stalks, diced
- 4 cloves garlic, smashed
- 1 cup cup apple cider (not vinegar)
- 1/2 cup Calvados or brandy, optional
- 2 cups chicken stock
- 2-3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 (8-oz) container crème fraîche
- 2 tsp apple cider vinegar
Instructions
- Season the porkPat the pork dry and season all over with kosher salt and black pepper.Render the baconAdd the chopped bacon to a cold Dutch oven. Place over medium heat and cook slowly until the fat is fully rendered and the bacon is lightly crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.Sear the porkIncrease heat to medium-high and sear the pork in the bacon fat until deeply browned on all sides. Remove and set aside.Cook and season the vegetablesLower heat to medium. Add the onion, carrot, and celery to the pot. Season with ½ teaspoon kosher salt and a few grinds of black pepper. Cook 6–8 minutes, stirring occasionally, until softened and lightly caramelized. Add the garlic and cook 30 seconds.Build the braising liquidAdd the Calvados or brandy, if using, scraping up any browned bits from the bottom of the pot. Simmer 1 minute.Add the apple cider, chicken stock, thyme, rosemary, bay leaf, and reserved bacon. Bring to a gentle simmer.Nestle the porkReturn the pork to the pot, nestling it into the liquid. The liquid should come at least halfway up the pork. If it does not, add additional apple cider or chicken stock as needed.BraiseCover and transfer to a 300°F oven. Braise until fork-tender, flipping the pork halfway through cooking.Boneless, about 3–3¼ hoursBone-in, about 3½–4 hoursReduce the sauceRemove the pork and set aside. Discard the herb stems and bay leaf. Place the pot over medium heat and simmer the liquid uncovered for about 10 minutes, until slightly reduced and concentrated.Finish the sauceLower heat and stir in the entire container of crème fraîche until smooth and silky. Add apple cider vinegar, 1 teaspoon at a time, tasting until the sauce is balanced and bright. Adjust salt and pepper as needed.Shred and return the porkShred the pork and return it to the sauce, stirring gently to coat. Warm through before serving.
Serving Suggestions
- Spoon the pork and sauce over mashed potatoes, buttered egg noodles, or soft polenta to catch the silky sauce.Serve with biscuits or crusty artisan bread for soaking up every bit of the cider–crème fraîche sauce.Balance the richness with a simple green salad dressed in a sharp vinaigrette.