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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with fork-tender pulled meat and soft apples in a rich cider Dijon sauce. Oven-braised in a Dutch oven until deeply tender, then reduced for a glossy finish.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

pork shoulder
  • 4 lb boneless pork shoulder (4 pounds), cut into 2 large pieces
seasonings
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
aromatics and sauce base
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 4 clove garlic, smashed
  • 2 cup apple cider
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
fruit and herbs
  • 2 apples, cored and cut into wedges
  • 4 sprig fresh thyme
  • 2 sprig fresh rosemary

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat oven to 325F. Season the pork with salt, black pepper, and smoked paprika.
Sear and build the braise
  1. Heat olive oil in a Dutch oven, then sear the pork until well browned, about 4-5 minutes per side, and remove it.
  2. Cook the onion in the Dutch oven for 5 minutes. Add the smashed garlic and cook for 1 minute.
  3. Stir in the apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits from the bottom.
  4. Return the pork to the pot and nestle in the fresh thyme and rosemary. Cover and braise for 2 1/2 hours at 325F.
Add apples and finish
  1. Add the apple wedges to the Dutch oven and continue braising, covered, for 45 minutes at 325F until the pork is fork-tender.
  2. Shred the pork into large pieces. Simmer the braising liquid on the stove for 10 minutes to reduce, then serve the pork with the sauce and apples.

Notes

For the best texture, braise covered so the pork stays moist and fork-tender; if the liquid is getting low during the last stage, add a splash of broth to keep the bottom from scorching. Refrigerate leftovers in a covered container up to 4 days; reheat gently on the stove with a splash of water or broth. Freezing is yes—freeze shredded pork with the sauce for up to 3 months and thaw in the fridge overnight. For a lower-sugar option, reduce the brown sugar to 1 tbsp and consider adding a little extra apple cider to keep balance.