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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with fork-tender pork, soft apples and onions, and a rich cider sauce made with Dijon and brown sugar. Braise low and slow in a Dutch oven, then reduce the sauce 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
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 1 boneless pork shoulder 4 pounds, cut into 2 large pieces
Seasonings
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
Aromatics and fruit
  • 2 tbsp olive oil
  • 1 onion large, sliced
  • 4 cloves garlic smashed
  • 2 apples cored and cut into wedges
Braising liquid
  • 2 cup apple cider
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
Herbs
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat the oven to 325F, then season the pork all over with salt, black pepper, and smoked paprika. Look for an even coating across every surface.
Sear and build the braise
  1. Heat the olive oil in a Dutch oven over high heat, then sear the pork 4-5 minutes per side until well browned. The pork should be deep golden with dark sear marks.
  2. Cook the onion in the Dutch oven for 5 minutes. Stir until softened and lightly translucent.
  3. Add the smashed garlic and cook for 1 minute. Keep it fragrant but not browned.
  4. Stir in the apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits from the bottom. The liquid should look cohesive and brown-glistening.
  5. Return the pork to the pot and nestle in the fresh thyme and fresh rosemary, then cover. The herbs should be submerged in the braising liquid.
  6. Braised pork shoulder in the oven for 2 1/2 hours at 325F. Look for steady simmering and meat that begins to pull apart at the edges.
Add apples and finish
  1. Add the apple wedges, then braise covered for 45 minutes more until the pork is fork-tender. The apples should be soft and lightly infused.
  2. Shred the pork into large pieces and transfer them back to the cider sauce. The pork should separate easily into hearty shreds.
  3. Simmer the braising liquid on the stove for 10 minutes to reduce, stirring occasionally. The sauce should thicken slightly and look glossy.
  4. Serve the pork with the reduced sauce and apples. Spoon sauce over the meat so every bite is coated.

Notes

For the best shredding, let the pork rest in the pot for 5 minutes after braising, then shred while it’s still warm so it breaks into large, juicy pieces. Store leftovers in an airtight container in the fridge up to 4 days; freeze the pulled pork and sauce up to 2 months (thaw overnight in the fridge and reheat gently). For a lighter take, use low-sodium chicken broth and reduce brown sugar by 1 tbsp without changing the method.