Go Back

Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with fork-tender pulled pork and soft apples in a tangy-sweet cider sauce. Braised low and slow in a Dutch oven until the meat shreds easily.
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
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 1 boneless pork shoulder 4 pounds, cut into 2 large pieces
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
Browning and braising base
  • 2 tbsp olive oil
  • 1 onion large, sliced
  • 4 clove garlic smashed
Cider braising liquids and flavorings
  • 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
Apples
  • 2 apples cored and cut into wedges

Equipment

  • 1 Dutch oven

Method
 

Season and preheat
  1. Preheat oven to 325F, then season the pork with salt, black pepper, and smoked paprika.
Sear and build flavor
  1. Heat olive oil in a Dutch oven and sear pork until well browned, 4-5 minutes per side, then remove.
  2. Cook onion in the Dutch oven for 5 minutes, then add garlic and cook for 1 minute.
Braised cider sauce
  1. Stir in apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits.
  2. Return pork to the Dutch oven, add fresh thyme and rosemary, cover, and braise in the oven for 2 1/2 hours.
Finish with apples and reduce
  1. Add apples to the Dutch oven and braise covered for 45 minutes, until the pork is fork-tender.
  2. Shred the pork into large pieces, then simmer the liquid on the stove for 10 minutes to reduce.
  3. Serve the shredded pork with the reduced cider sauce and braised apples.

Notes

For the best shredding texture, rest the pork in the liquid for a few minutes after braising so the juices redistribute before you shred. Store leftovers in an airtight container in the refrigerator up to 4 days; rewarm gently on the stove or microwave with a splash of sauce. Freeze braised pork with sauce for up to 3 months, then thaw overnight in the fridge and reheat thoroughly. For a lower-sugar option, reduce the brown sugar to 1 tbsp while keeping the cider vinegar and Dijon the same to maintain balance.