11 Festive Christmas Dinner Main Dishes That Aren’t Ham

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Cider-Braised Pork Shoulder with Apples & Onions

Large platter of cider-braised pork shoulder, tender slices arranged with caramelized onions and roasted apple wedges, drizzled with cider glaze, styled on a rustic Christmas table with festive holiday accents.

Fall in a pot: tender pork shoulder simmered in apple cider with onions and herbs.

Why You’ll Love It

  • Cozy, comforting, and full of fall flavor.
  • Great centerpiece for a Christmas table.
  • Practically cooks itself.

Equipment You’ll Need

  • Dutch oven or slow cooker

Serving Suggestions
Serve over mashed potatoes or egg noodles.

Make-Ahead & Storage Tips
Even better the next day. Refrigerates 3 days, freezes 2 months.

Ingredients

  • 3–4 lb boneless pork shoulder
  • 2 tbsp olive oil
  • 2 onions, sliced
  • 3 apples, sliced
  • 3 cups apple cider
  • 1 cup chicken stock
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • Salt & pepper

Instructions

  1. Preheat oven to 325°F.
  2. Season pork, sear in Dutch oven until browned.
  3. Add onions and apples. Pour in cider and stock. Add herbs.
  4. Cover and braise 3 hours until fork tender.
  5. Slice or shred, serve with pan juices.

Yield: 6–8 servings

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11 Festive Christmas Dinner Main Dishes That Aren’t Ham

Cider-Braised Pork Shoulder with Apples & Onions

Large platter of cider-braised pork shoulder, tender slices arranged with caramelized onions and roasted apple wedges, drizzled with cider glaze, styled on a rustic Christmas table with festive holiday accents.

Fall in a pot: tender pork shoulder simmered in apple cider with onions and herbs.

Why You’ll Love It

  • Cozy, comforting, and full of fall flavor.
  • Great centerpiece for a Christmas table.
  • Practically cooks itself.

Equipment You’ll Need

  • Dutch oven or slow cooker

Serving Suggestions
Serve over mashed potatoes or egg noodles.

Make-Ahead & Storage Tips
Even better the next day. Refrigerates 3 days, freezes 2 months.

Ingredients

  • 3–4 lb boneless pork shoulder
  • 2 tbsp olive oil
  • 2 onions, sliced
  • 3 apples, sliced
  • 3 cups apple cider
  • 1 cup chicken stock
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • Salt & pepper

Instructions

  1. Preheat oven to 325°F.
  2. Season pork, sear in Dutch oven until browned.
  3. Add onions and apples. Pour in cider and stock. Add herbs.
  4. Cover and braise 3 hours until fork tender.
  5. Slice or shred, serve with pan juices.

Yield: 6–8 servings