Go Back

Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with slow-braised, fall-apart shredded pork and a caramelized cider pan sauce. Braised in a Dutch oven with apples, onion, garlic, and fresh thyme for deeply savory flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and braising liquid
  • 4 lb boneless pork shoulder
  • 2 cup apple cider hard or fresh
  • 1 cup chicken broth
  • 3 apples, cored and quartered
  • 1 onion, sliced
  • 4 garlic, smashed cloves
  • 3 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
Herbs and seasoning
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1 Salt and pepper to taste
  • 1 Mashed potatoes for serving

Equipment

  • 1 Dutch oven

Method
 

Prep and brown the pork
  1. Preheat the oven to 325F and season the pork shoulder generously with salt and pepper. The surface should look speckled with seasoning before you start searing.
  2. Heat olive oil in a Dutch oven and sear the pork on all sides until deeply browned. Continue until you get dark caramelized crust, about a few minutes per side.
Build the braise
  1. Remove the pork, then sauté the onion and garlic in the Dutch oven for 3 minutes. Stir until the onion softens and the garlic smells fragrant.
  2. Whisk the apple cider, chicken broth, Dijon mustard, brown sugar, and apple cider vinegar until smooth, then pour into the pot. Scrape up any browned bits from the bottom so the sauce develops flavor.
  3. Return the pork to the pot and nestle in the apples, thyme, and rosemary. The herbs should be spread across the surface, with apple quarters partially submerged.
Braise and serve
  1. Cover and braise at 325F for 3-1/2 to 4 hours until fall-apart tender. Look for meat that easily pulls apart with a fork and apples that soften into the sauce.
  2. Shred the pork in the juices and serve over mashed potatoes. Spoon the caramelized cider pan sauce and apples over the shredded meat so every bite is glossy.

Notes

For best shredding, rest the braise uncovered for 5–10 minutes after cooking so the sauce thickens slightly before shredding. Refrigerate leftovers in a covered container up to 4 days; reheat gently until steaming. Freeze up to 2 months (freeze shredded pork with sauce). For a lower-sugar option, reduce the brown sugar to 1 tablespoon—caramelization will be lighter but still flavorful.