Go Back
Abby

Apple Cider Braised Pork Shoulder

This Apple Cider Braised Pork Shoulder is an easy, cozy one-pot dinner — perfect for fall. Tender pork is cooked low and slow in apple cider, chicken broth, herbs, onions, and apples until fork-tender and flavorful.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 422
Ingredients Equipment Method Notes

Ingredients
  

  • 4–5 lb pork shoulder roast or boston butt roast
  • 2 tbsp neutral oil
  • 2 cups fresh apple cider
  • 2 cups chicken stock or broth
  • 2 tbsp dijon mustard
  • 1 tbsp dehydrated minced onion
  • 1 head garlic, top sliced off
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 red onion, cut into thick slices
  • 2 firm tart apples, peeled and cut into wedges
  • kosher salt
  • freshly cracked black pepper

Equipment

  • Dutch Oven
  • kitchen twine
  • Whisk
  • Oven

Method
 

  1. Preheat oven to 325°F. Trim excess fat from pork if needed. Cut into 4 large pieces or leave whole if bone-in.
  2. Pat pork dry and season all over with kosher salt and pepper.
  3. Heat oil in a large Dutch oven over medium-high heat. Sear pork 4–5 minutes per side until browned. Work in batches if needed.
  4. While pork is searing, whisk together cider, stock, dijon, and minced onion. Tie rosemary and thyme with kitchen twine.
  5. Pour braising liquid into Dutch oven. Add tied herbs and garlic. Cover and transfer to oven.
  6. Braise for 3 hours (check at 2.5 hours for boneless), flipping pork halfway through.
  7. Add apples and onions around the pork. Cover and return to oven for 30–45 more minutes.
  8. Remove from oven and let rest in braising liquid for 30 minutes. Squeeze roasted garlic into liquid or over pork. Season liquid to taste and spoon over pork and apples to serve.

Notes

Use boneless or bone-in pork shoulder — bone-in gives more flavor but takes longer to cook. Trim excess fat if needed. Choose firm, slightly tart apples like Honeycrisp or Pink Lady; avoid soft or overly tart varieties. Do not use apple cider vinegar — only fresh, unfiltered apple cider.