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Apple Cider Braised Pork Shoulder Recipe

Avatar photoBySusan Miller
Jump to Recipe· 4.9 from 137 reviews
Apple Cider Braised Pork Shoulder Recipe

If you’re longing for a comforting, melt-in-your-mouth meal with a hint of autumn magic, this Apple Cider Braised Pork Shoulder Recipe is about to become your new go-to. The tender pork slowly braised in a fragrant, tangy apple cider sauce creates an irresistible harmony of flavors that feels both cozy and elegant.

Why You Should Make This Recipe

Rich, tender meat: Slow braising transforms the pork shoulder into juicy, fork-tender perfection that practically melts in your mouth.
Aromas of fall: Fresh apple cider paired with rosemary, thyme, and garlic fills your kitchen with the most inviting fragrance.
Comfort with freshness: The addition of tart apples and sweet onions adds a bright contrast that keeps every bite exciting.
Simple but impressive: Minimal ingredients and straightforward steps deliver a meal that looks and tastes like it took all day—without the fuss.

The image shows a white pot filled with a rich, creamy light brown sauce. Inside the sauce, there are two large tender pieces of browned meat with crispy edges and visible texture from shredding. Scattered around the meat are sliced pale yellow potatoes and soft purple onion slices, all soaking in the sauce. The inside edge of the pot is slightly browned from cooking. The dish looks warm, hearty, and comforting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Braised Pork Shoulder, fall comfort pork dishes, tender pork shoulder recipes, autumn pork slow cooker, cozy pork shoulder meal

Ingredients & Substitutions

This recipe shines because it uses simple yet essential ingredients that all play a key role: the pork’s rich flavor, the sweet tang from fresh apple cider, and herbal notes from rosemary and thyme. Each component comes together to deliver a deep, layered taste and a perfect braising liquid with just the right color and body.

Flat lay of a fresh pork shoulder roast with a golden browned crust, two firm apple wedges peeled and sliced, vibrant thick slices of red onion, a whole head of garlic with the top sliced off showing the cloves inside, three fresh rosemary sprigs, four delicate thyme sprigs, a small bowl of amber-colored apple cider, and a small container of creamy Dijon mustard artfully placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Braised Pork Shoulder, fall comfort pork dishes, tender pork shoulder recipes, autumn pork slow cooker, cozy pork shoulder meal
  • Pork Shoulder: This cut is ideal for braising due to its fat content and connective tissue, which break down for tender, juicy meat.
  • Apple Cider: Use fresh, unfiltered apple cider—not vinegar—to get that bright sweetness without harsh acidity.
  • Dijon Mustard: Adds a subtle tang and depth to the braising liquid, balancing the sweetness of the cider.
  • Fresh Herbs (Rosemary, Thyme): Infuse earthy, piney aromatics that elevate the entire dish.
  • Apples and Onions: The apples provide a tart pop while onions mellow into softness, complementing the pork beautifully.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Apple Cider Braised Pork Shoulder Recipe

Step 1: Prepare and Season the Pork

Begin by trimming any thick fat caps from the pork shoulder to control richness. Either leave the roast whole or cut it into four large pieces for easier handling. Pat the pork dry to ensure a beautiful sear, then generously season all sides with kosher salt and freshly cracked black pepper to build foundational flavor.

Step 2: Sear the Pork

Heat neutral oil in a large Dutch oven over medium-high heat until shimmering. Add the pork pieces in a single layer and sear each side for 4-5 minutes, working in batches if necessary. This Maillard reaction browns the meat and locks in juiciness while developing rich depth for your braising liquid.

Step 3: Mix the Braising Liquid and Add Aromatics

While the pork sears, whisk together fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion to create a balanced and flavorful braising liquid. Tie rosemary and thyme sprigs together with kitchen twine to infuse the pot and easily remove later. Once the pork is browned, pour in the liquid, add herb bundle and the sliced head of garlic, then cover the pot.

Step 4: Braise the Pork

Transfer your covered Dutch oven to a preheated 325°F oven. Let the pork braise gently for about 3 hours—start checking at 2½ hours if your cut is boneless—flipping the meat halfway through. This slow cooking tenderizes the pork, allowing flavors to meld beautifully.

Step 5: Add Apples and Onions, and Finish Cooking

Once the pork is just shy of fork tender, remove the pot from the oven and nestle in the sliced red onions and apple wedges around the meat. Cover and return to the oven for an additional 30-45 minutes. The fruit and onions soften and soak up the braising juices, providing great texture contrasts and natural sweetness.

Step 6: Rest and Serve

When done, allow the pork to rest in the braising liquid for 30 minutes; this resting step is key for juicy meat. Squeeze the roasted garlic cloves out of their husk into the juices or onto the pork for an extra garlicky punch. Adjust seasoning in the braising liquid with salt and pepper to taste, then spoon these luscious juices over the pork and fruit when serving.

How to Serve Apple Cider Braised Pork Shoulder Recipe

The image shows a close-up of a stew in a pot, featuring two large browned meat pieces with crispy, dark golden edges and tender, shredded insides. Around the meat are slices of soft, yellow potatoes and cooked purple onions, all in a creamy, light brown sauce with visible herbs. The pot is white ceramic with a rustic brown rim, sitting on a white marbled surface. The textures range from crispy meat crust to soft cooked vegetables, blending in the savory sauce photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Braised Pork Shoulder, fall comfort pork dishes, tender pork shoulder recipes, autumn pork slow cooker, cozy pork shoulder meal

Garnishes

Fresh herbs like chopped thyme or rosemary sprinkled right before serving bring a fresh herbal brightness that contrasts the rich pork. A little drizzle of good-quality olive oil or a spoonful of crisp apple chutney can add even more flavor layers and texture.

Side Dishes

This Apple Cider Braised Pork Shoulder Recipe pairs beautifully with creamy mashed potatoes or buttery polenta to soak up all those delicious pan juices. Roasted root vegetables or a crisp green salad also bring balance to the plate with fresh, earthy notes.

Creative Ways to Present

For a stunning presentation, arrange slices of pork shoulder on a large platter with braised apples and onions artistically placed alongside. Garnish with fresh herb sprigs and a drizzle of the braising liquid reduced into a syrupy glaze. Consider serving on rustic wooden boards for a cozy, family-style feast vibe.

Make Ahead and Storage

Storing Leftovers

Store leftover pork and braising liquid in an airtight container in the refrigerator. It will stay delicious for up to four days, making it a fantastic option for quick weekday meals or sandwiches.

Freezing

This dish freezes beautifully. Portion the pork with apples, onions, and some braising liquid into freezer-safe containers or bags. Thaw overnight in the fridge before reheating for a convenient, comforting meal anytime.

Reheating

Gently reheat leftovers in a covered pan on the stovetop over low heat, adding a splash of water or broth as needed to keep the meat moist. Avoid microwaving if possible to maintain tender texture and flavor.

FAQs

  1. Can I use bone-in pork shoulder for this Apple Cider Braised Pork Shoulder Recipe?

    Absolutely! Bone-in pork shoulder works wonderfully and often adds extra flavor and moisture to the braising liquid. Just be mindful that cooking time might be a bit longer compared to boneless cuts.

  2. What’s the difference between apple cider and apple cider vinegar in this recipe?

    Apple cider is fresh, unfiltered, pressed apple juice that is sweet and slightly tangy, perfect for braising. Apple cider vinegar is highly acidic and would overpower the dish if substituted. For this recipe’s balance, fresh apple cider is essential.

  3. Can I make this recipe in a slow cooker?

    Yes! After searing the pork and preparing the braising liquid, transfer everything to a slow cooker. Cook on low for 6-8 hours until the pork is tender. Add apples and onions during the last hour.

  4. What apples work best for this recipe?

    Use firm, slightly tart apples like Honeycrisp, Pink Lady, or Gala. These hold their shape during cooking and provide the perfect balance of sweetness and acidity without becoming mushy.

Final Thoughts

This Apple Cider Braised Pork Shoulder Recipe is pure comfort food elevated with fresh, bright flavors—and it’s easier to make than you might think. Whether for a special occasion or a delightful weekend dinner, it’s a meal that fills your home with warmth and your plate with joy. I can’t wait for you to try it and make it your own!

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Apple Cider Braised Pork Shoulder Recipe

Apple Cider Braised Pork Shoulder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 137 reviews
  • Author: Susan
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 45 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 6–8 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Apple Cider Braised Pork Shoulder recipe features a tender, flavorful pork roast slowly braised in a savory apple cider and chicken stock mixture with aromatic herbs, garlic, onions, and tart apples. The pork becomes deeply caramelized from searing and melts in your mouth after hours of gentle oven braising, complemented by the sweetness and slight tartness of the apples, making it perfect for a comforting fall or winter meal.

Ingredients

Units Scale

Pork and Seasoning

  • 4–5 lb pork shoulder roast or Boston butt roast
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Cooking Liquids and Herbs

  • 2 tablespoons neutral oil (such as vegetable or canola oil)
  • 2 cups fresh apple cider (not apple cider vinegar)
  • 2 cups chicken stock or broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dehydrated minced onion
  • 3 rosemary sprigs
  • 4 thyme sprigs

Aromatics and Produce

  • 1 head of garlic, top sliced off opposite of the root end
  • 1 red onion, cut into thick slices
  • 2 firm slightly tart apples (such as Honeycrisp, Pink Lady, or Gala), peeled and cut into wedges

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow braising.
  2. Prepare Pork: Trim any large fat caps from the pork shoulder if needed. You may cut the pork into four large pieces or keep it whole if bone-in for even cooking. Pat dry with paper towels and season generously all over with kosher salt and freshly cracked black pepper.
  3. Sear Pork: Heat the neutral oil in a large Dutch oven over medium-high heat until shimmering. Add the pork pieces in a single layer and sear for 4-5 minutes per side until deeply browned and caramelized, turning to brown all sides. Work in batches if necessary to avoid crowding.
  4. Make Braising Liquid and Herb Bundle: While searing, whisk together the fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion in a bowl. Tie together the rosemary and thyme sprigs with kitchen twine to create an herb bundle.
  5. Add Braising Ingredients: After searing, return all pork to the Dutch oven. Pour the braising liquid over the pork. Nestle the garlic head (cut-side up) and the herb bundle into the pot. Cover with the lid and place the Dutch oven in the preheated oven.
  6. Braise Pork: Braise the pork for about 3 hours total, starting to check doneness at 2.5 hours if using boneless cuts. Flip the pork halfway through cooking to ensure even tenderness. The pork should be just shy of fork tender at this point.
  7. Add Apples and Onions: Remove the Dutch oven and arrange the sliced red onions and apple wedges around the pork pieces. Cover again and return to the oven for an additional 30-45 minutes until the pork is very tender and the apples are softened but still hold their shape.
  8. Rest and Serve: Remove from oven and let the pork rest in the braising liquid for 30 minutes. Squeeze the softened garlic cloves out of their husk onto the pork or into the broth. Season the braising liquid to taste with salt and pepper. Serve the pork slices with the braising juices, apples, and onions spooned over top.

Notes

  • For best results, use firm, slightly tart apples like Honeycrisp, Pink Lady, or Gala. Avoid Granny Smith or Red Delicious as they can fall apart during cooking.
  • Do not substitute apple cider vinegar for the apple cider. Apple cider is unfiltered fresh apple juice, while vinegar is acidic and will change the flavor profile.
  • If your pork is especially fatty, trim some excess fat before searing for better texture and reduced grease.
  • Choosing bone-in or boneless pork shoulder affects braising time; bone-in may require slightly longer cooking for tenderness.
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