Go Back

Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with fork-tender, pulled-apart meat and soft apples in a rich cider-Dijon sauce. Braise low and slow in a Dutch oven for deep flavor and melt-in-your-mouth texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Dinner Recipes
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder and seasoning
  • 4 lb boneless pork shoulder (cut into 2 large pieces) Cut into 2 large pieces for even braising.
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
Aromatics and fruit
  • 1 onion (sliced)
  • 4 cloves garlic (smashed) Smashed for more flavor release.
  • 2 apples (cored and cut into wedges)
Cider braising sauce
  • 2 cup apple cider
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 4 sprig fresh thyme
  • 2 sprig fresh rosemary

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat the oven to 325F. Season the pork with salt, black pepper, and smoked paprika.
Sear the pork
  1. Heat the olive oil in a Dutch oven and sear the pork over hot heat for 4-5 minutes per side until well browned, then remove it.
Build the braising base
  1. Cook the sliced onion for 5 minutes, then add the smashed garlic and cook for 1 minute.
  2. Stir in the apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits until combined.
Braised oven phase
  1. Return the pork to the Dutch oven, add the thyme and rosemary, cover, and braise for 2 1/2 hours at 325F.
Add apples and finish braising
  1. Add the apple wedges and braise, covered, for 45 minutes more at 325F until the pork is fork-tender.
Shred and reduce sauce
  1. Shred the pork into large pieces and return it to the sauce. Simmer the liquid on the stove for 10 minutes to reduce, then serve the pork with the sauce and apples.

Notes

Pro tip: keep the Dutch oven covered during both braising phases to maintain moisture and help the meat turn fork-tender. Refrigerate leftovers up to 4 days; reheat gently on the stove. Freezing is yes—cool completely and freeze for up to 3 months, then thaw and reheat slowly. For a lighter option, use reduced-sodium chicken broth.