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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with fork-tender pulled meat in a rich cider sauce, plus soft apples and onions. Braised covered at 325°F, then reduced on the stove 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 4 lb boneless pork shoulder Cut into 2 large pieces.
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
Braise base
  • 2 tbsp olive oil
  • 1 onion Sliced.
  • 4 cloves garlic Smashed.
  • 2 cup apple cider
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
Aromatics and fruit
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 apples Cored and cut into wedges.

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat the oven to 325°F, then season the pork with salt, black pepper, and smoked paprika. Pat the spices onto the surface so they form a light rub.
Sear the pork
  1. Heat olive oil in a Dutch oven over hot heat, then sear the pork until well browned, 4-5 minutes per side. Remove the pork to a plate after browning.
Cook the aromatics
  1. Add the sliced onion to the Dutch oven and cook for 5 minutes, then add the smashed garlic and cook for 1 minute. Stir frequently so the garlic doesn’t burn.
Braised cider sauce
  1. Stir in apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits. Bring the mixture to a simmer so the sauce starts braising right away.
First braise
  1. Return the pork to the Dutch oven, add thyme and rosemary, then cover and braise for 2 1/2 hours at 325°F. Look for gentle bubbling around the edges.
Add apples and finish braising
  1. Add the apple wedges, then cover and braise for 45 minutes more until the pork is fork-tender. The apples should be soft but still hold their shape.
Shred and reduce sauce
  1. Shred the pork into large pieces, then simmer the braising liquid on the stove for 10 minutes to reduce. Serve the pork with the reduced sauce and apples.

Notes

For the tenderest pulls, don’t uncover during the first braise—covered braising helps the meat stay juicy. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove or in the microwave until hot. Freezing is not recommended because the apples can soften further during thawing. For a lighter option, reduce brown sugar to 1 tablespoon and add an extra splash of apple cider vinegar to keep the sauce bright.