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Apple Cider Braised Pork Shoulder

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A fall favorite! This apple cider braised pork shoulder is tender, juicy, and full of rich, sweet-savory flavor. Braised low and slow in apple cider, chicken broth, herbs, and spices, it’s perfect for cozy dinners or festive gatherings. Serve it over mashed potatoes, polenta, or shredded in sliders.

Ingredients

Scale

3 to 4 pounds pork shoulder, bone-in or boneless

2 tablespoons olive oil

1 large yellow onion, chopped

4 garlic cloves, minced

2 cups apple cider (non-alcoholic)

1 cup low-sodium chicken broth

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

2 apples, cored and sliced (preferably Granny Smith or Honeycrisp)

Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven

  • Preheat your oven to 300°F (150°C).

2. Season and sear the pork

  • Pat the pork shoulder dry. Generously season all sides with salt and pepper.

  • In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat.

  • Add the pork and sear each side for 4–5 minutes, or until browned. Remove and set aside.

3. Sauté the aromatics

  • In the same pot, add the chopped onion and cook for 5 minutes until softened.

  • Add the minced garlic and cook for another 1 minute until fragrant.

4. Deglaze and build the braising liquid

  • Pour in the apple cider, scraping the bottom of the pot to deglaze.

  • Add the chicken broth, apple cider vinegar, brown sugar, Dijon mustard, thyme, and rosemary.

  • Stir well to combine.

5. Return pork and add apples

  • Return the pork shoulder to the pot, nestling it into the liquid.

  • Lay the apple slices on top of and around the pork.

6. Braise in the oven

  • Cover the Dutch oven with a lid and transfer to the oven.

  • Braise for 3.5 to 4 hours, or until the pork is fork-tender and easily pulls apart.

7. Rest and serve

  • Remove from the oven and let rest 15 minutes before slicing or shredding.

  • Spoon the apples and braising liquid over the pork.

  • Garnish with freshly chopped parsley and serve.

Notes

  • Apple Choice: Granny Smith apples add tartness and hold their shape well. Honeycrisp is slightly sweeter with good texture.

  • Thicker Sauce: After braising, you can remove the pork and simmer the sauce uncovered on the stovetop for 10–15 minutes to reduce.

  • Make Ahead: Tastes even better the next day! Reheat gently on the stovetop or in a 325°F oven.

  • Storage: Refrigerate up to 4 days or freeze (with sauce) for up to 3 months.

  • Serving Ideas:

    • Over mashed potatoes, polenta, or egg noodles

    • As pulled pork sandwiches with slaw

    • In tacos or on slider buns

Find it online: https://claradelish.com/apple-cider-braised-pork-shoulder/