Apple Cider Braised Pork Shoulder
This Apple Cider Braised Pork Shoulder is a simple, one-pot recipe made in a Dutch oven that produces incredibly tender pork and a rich, flavorful sauce. Pork shoulder is seared, then slow-braised with apple cider, chicken stock, fresh herbs, onions, garlic, and apples until fork-tender. It’s an easy, hearty main dish that pairs perfectly with mashed potatoes or roasted vegetables.
Why You Will Love This Recipe
This Apple Cider Braised Pork Shoulder is everything a cozy, slow-cooked dinner should be—deeply flavorful, fall-apart tender, and surprisingly easy to make. The pork is gently braised in apple cider, chicken stock, fresh herbs, and apples, creating a rich, savory-sweet sauce that tastes like autumn in a bowl.
It’s a one-pot Dutch oven recipe that feels special enough for Sunday dinner but simple enough for a weeknight when you want something hearty and comforting. As the pork slowly cooks, it becomes fork-tender while the cider reduces into a glossy, aromatic braising liquid that begs to be spooned over mashed potatoes.
If you’re looking for a crowd-pleasing pork shoulder recipe that’s rustic, comforting, and full of flavor—this one delivers every time.
How To Make Apple Cider Braised Pork Shoulder
This recipe uses classic braising techniques to build layers of flavor while keeping the process straightforward.
Start by preheating your oven to 325°F, which is the ideal temperature for low-and-slow braising.
Step 1. Cut the pork shoulder into large, manageable pieces, trimming away any excess fat or tough connective tissue. Season the pork generously with kosher salt and freshly cracked black pepper—this is your first opportunity to build flavor.
Step 2. Heat a large Dutch oven over medium-high heat and add the olive oil. Once the oil is shimmering, add the pork in batches, making sure not to overcrowd the pan. Sear the pork until deeply browned on all sides, about 4–5 minutes per side. This step is key to developing rich flavor. Remove the pork and set it aside.
Step 3. Lower the heat to medium and add the sliced onions. As they cook, they’ll release moisture that helps deglaze the pan. Stir frequently and scrape up all those browned bits from the bottom—this is where a lot of the flavor lives. Cook the onions until softened, about 5 minutes.
Step 4. Add the crushed garlic and cook just until fragrant, about 1 minute, being careful not to let it burn.
Pour in the apple cider, apple cider vinegar, and chicken stock. Bring the liquid to a gentle boil, scraping the bottom of the pot if needed to deglaze fully.
Return the browned pork to the Dutch oven along with the rosemary, thyme, and quartered apples. Reduce the heat to a simmer, cover, and transfer the pot to the oven.
Step 5. Braise for 2½ hours, or until the pork is completely fork-tender and pulls apart easily.
Step 6. Once done, remove the pork from the pot and set it aside. Place the Dutch oven back on the stovetop and simmer the braising liquid uncovered for about 30 minutes, allowing it to reduce and concentrate. Return the pork to the pot to warm through, then remove from the heat.
Step 7. Serve with your favorite side(s). We found that mashed potatoes are a perfect match, especially our Garlic Herb Mashed Potatoes or Fast and Delicious Mashed Potatoes.
If you love hearty, no-fuss dinners with big flavor, this apple cider braised pork shoulder belongs in the list. It’s the kind of meal that fills the house with great smells and keeps everyone coming back for seconds.
Tips
Choose the right pork: Pork shoulder (also called pork butt) is ideal for braising because of its marbling and connective tissue, which break down into tender, juicy meat.
Don’t rush the browning: Properly searing the pork adds depth and complexity to the final dish.
Use real apple cider: Fresh, unfiltered apple cider provides the best flavor. Avoid apple juice, which is often too sweet.
Let it rest: Allow the pork to sit in the reduced sauce for a few minutes before serving so it can reabsorb some of that flavorful liquid.
Great for leftovers: This dish tastes even better the next day as the flavors continue to develop.
Variations
Make it sweeter: Add an extra sweet apple or a tablespoon of maple syrup to the braising liquid.
More savory: Stir in 1 tablespoon Dijon or whole-grain mustard during the reduction step.
Spice it up: Add a pinch of red pepper flakes or a dried chili to the pot for subtle heat.
Herb swap: Sage or bay leaves work beautifully if you don’t have rosemary or thyme.
Slow cooker option: After browning the pork and aromatics, transfer everything to a slow cooker and cook on LOW for 8 hours.
FAQs
Yes. This dish is perfect for making ahead. Cool completely, refrigerate, and reheat gently on the stovetop or in the oven.
A mix of sweet and tart apples is ideal. Fuji, Gala, or Honeycrisp paired with Granny Smith or McIntosh creates a great balance.
Absolutely. Store the pork and sauce in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Mashed potatoes are a classic pairing, but roasted root vegetables, buttered egg noodles, or crusty bread also work beautifully.
Other Delicious Pork Recipes
Apple Cider Braised Pork Shoulder
Ingredients
- 5 lbs Pork Shoulder 3-5 lbs, cut in large pieces
- 2 Onions large, sliced
- 3 Garlic cloves crushed
- 2 Apple Sweet, like Fuji, Gala, or Honeycrisp – cored and quartered
- 1 Apple Tart, like Granny Smith or McIntosh – cored and quartered
- 2 cups Apple cider
- 2 cups Chicken stock
- 2 tsp Apple cider vinegar
- 1 tbsp Olive oil
- 3 sprigs Rosemary
- 5 sprigs Thyme
- Kosher salt
- Black pepper
Instructions
- Preheat the oven to 325°F.
- Cut the pork shoulder into large pieces, trimming excess fat or tough connective tissue if needed. Season generously on all sides with kosher salt and black pepper.5 lbs Pork Shoulder, Kosher salt, Black pepper
- Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, add the pork and sear until deeply browned on all sides, about 4–5 minutes per side. Do not overcrowd the pan.1 tbsp Olive oil
- Transfer the pork to a plate and set aside.
- Reduce the heat to medium and add the sliced onions to the Dutch oven. Cook for about 5 minutes, stirring often, scraping up any browned bits from the bottom of the pot.2 Onions
- Add the crushed garlic and cook for 1 minute, just until fragrant.3 Garlic cloves
- Add the apple cider, apple cider vinegar, and chicken stock. Bring to a gentle boil, scraping the bottom of the pot to fully deglaze.2 cups Chicken stock, 2 tsp Apple cider vinegar, 2 cups Apple cider
- Return the browned pork to the Dutch oven along with the apples, rosemary, and thyme. Reduce the heat to a simmer, cover, and transfer to the oven.2 Apple, 1 Apple, 3 sprigs Rosemary, 5 sprigs Thyme
- Cover the Dutch oven and place it in the oven. Braise for 2 1/2 hours or until the pork shoulder is fork tender and falls apart easily.
- Carefully remove the pork from the Dutch oven and set aside. Place the pot back on the stovetop and simmer the braising liquid uncovered for about 30 minutes, until slightly reduced and concentrated.
- Return the pork to the Dutch oven and heat through for about 5 minutes. Remove from heat and serve with your favorite side(s).