Apple Cider Braised Pork Shoulder – Cozy Fall Recipe for Tender, Flavorful Pork
This Apple Cider Braised Pork Shoulder is slow-cooked to perfection in a rich blend of apple cider, herbs, and aromatics. A comforting, flavorful dish ideal for autumn gatherings, holiday dinners, or cozy weekends.
Equipment
- Dutch oven or heavy braising pot
- Tongs
- Chef’s knife
- Cutting board
- Measuring Cups and Spoons
- Optional: slow cooker or pressure cooker
Ingredients
- 4–5 lb pork shoulder (bone-in or boneless)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 cups unfiltered apple cider
- ½ cup apple cider vinegar
- 1 cup chicken or vegetable broth
- 1 onion, sliced
- 4 garlic cloves, smashed
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- 2 apples (Granny Smith or Honeycrisp), sliced
- Optional: 1 tbsp Dijon mustard, ½ tsp smoked paprika, pinch of cayenne
Instructions
- Preheat oven to 325°F (163°C).
- Season pork generously with salt and pepper.
- Sear pork in olive oil over medium-high heat until browned on all sides. Remove and set aside.
- Sauté onion and garlic in the same pot until softened.
- Deglaze with apple cider and vinegar, scraping up browned bits.
- Add broth, herbs, and optional mustard/spices. Return pork to pot.
- Cover and braise in oven for 2.5–4 hours, flipping halfway through.
- Add sliced apples during the last hour of cooking.
- Check for doneness—pork should be fall-apart tender.
- Remove pork, reduce liquid on stovetop to make a sauce.
- Serve shredded or sliced, drizzled with reduced sauce.
Notes
- Use unfiltered cider for richer flavor.
- Bone-in pork adds depth but takes slightly longer to cook.
- Store leftovers with sauce for best reheating results.
- Apples added late retain texture and sweetness.
- Great for sandwiches, sliders, or served over mashed potatoes.