Apple Cider Braised Pork Shoulder

Get ready to fill your house with the most incredible fall aromas while creating the most tender, flavorful pork you’ve ever tasted!

This apple cider braised pork shoulder is basically autumn in a pot – sweet apple cider, fragrant herbs, and melt-in-your-mouth pork that practically falls apart with a fork.

What makes this recipe absolutely magical is how the apple cider transforms during the long, slow braise.

It reduces down into this sweet-tangy glaze that perfectly balances the rich, savory pork.

Plus, those tender apple wedges and caramelized onions? They’re like little flavor bombs that soak up all those incredible pan juices. Trust me, you’ll want to lick the spoon.

Ingredients

Prep Time: 20 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 5 minutes
Makes: 6 – 8 servings

For the Pork:

• 4-5 lb pork shoulder roast or boston butt roast
• 2 tablespoons neutral oil
• Kosher salt and freshly cracked black pepper

For the Braising Liquid:

• 2 cups fresh apple cider (not apple cider vinegar)
• 2 cups chicken stock or broth
• 2 tablespoons dijon mustard
• 1 tablespoon dehydrated minced onion

For the Aromatics:

• 1 head of garlic, top sliced off opposite of the root end
• 3 rosemary sprigs
• 4 thyme sprigs
• 1 red onion, cut into thick slices
• 2 firm and slightly tart apples, peeled and cut into wedges

Steps

1. Preheat your oven to 325°F (163°C). This lower temperature ensures the pork braises gently without drying out, creating that perfect fork-tender texture.
2. Start by trimming the pork of excess fat, focusing on any large fat caps that are thicker than ¼ inch. Cut the pork into 4 large pieces, or leave it whole if it’s bone-in. Smaller pieces will cook more evenly and be easier to serve later.
3. Pat the pork pieces completely dry with paper towels – this is crucial for proper searing. Season liberally all over with kosher salt and freshly cracked black pepper, using about 1 teaspoon salt per pound of meat.
4. Heat the 2 tablespoons of oil in a large dutch oven over medium-high heat. The oil should shimmer and move freely when the pan is tilted. Arrange the pork in a single layer without overcrowding. Sear for 4-5 minutes per side until the pork develops a deep golden-brown crust. This caramelization adds incredible depth to the final dish. Depending on your dutch oven size, you may need to work in batches.
5. While the pork is searing, whisk together the apple cider, chicken stock, dijon mustard, and dehydrated minced onion in a large bowl until completely smooth. The mustard will help emulsify the braising liquid. Use kitchen twine to tie the rosemary and thyme together in a tight bundle – this makes removal much easier later.
6. Once the pork is beautifully browned on all sides, carefully pour in the braising liquid (it will sizzle dramatically). The liquid should come about halfway up the sides of the pork pieces. Nestle the herb bundle and garlic head into the pot alongside the pork, cover tightly with the lid, and place in the preheated oven.
7. Braise for 3 hours (start checking at 2½ hours for boneless cuts), flipping the pork pieces halfway through the cooking time. The pork is ready when it’s just shy of fork-tender – a fork should meet some resistance but slide in fairly easily. Remove the pot from the oven and arrange the red onion slices and apple wedges around the pork pieces.
8. Cover and return to the oven for another 30-45 minutes. The pork should now be completely fork-tender, practically falling apart when gently prodded. The apples should be tender but still hold their shape, and the onions should be caramelized and sweet.
9. Remove from the oven and let the pork rest in the braising liquid for 30 minutes before serving. This resting time allows the meat to reabsorb some of the flavorful juices. Squeeze the softened garlic cloves out of their papery husks directly into the braising liquid or onto the pork for extra richness. Taste the braising liquid and season with salt and pepper as needed. Serve with the pan juices generously spooned over the pork, apples, and onions.

Smart Swaps

• Bone-in pork shoulder instead of boneless (adds more flavor, increase cook time by 30 minutes)
• Fresh herbs instead of dried (use 3x the amount and add in final 30 minutes)
• Pear cider instead of apple cider (1:1 ratio) – creates a more delicate sweetness

Make It Diabetes-Friendly

Replace the 2 cups apple cider with 1 cup unsweetened apple juice mixed with 1 cup chicken broth to reduce carbs by approximately 15g per serving. Use firm pears instead of apples (slightly lower glycemic index). This modification reduces the total carbs from 12g to 8g per serving while maintaining the fruity essence. Pair with cauliflower mash instead of potatoes to keep the meal under 15g total carbs per serving. The natural sweetness from the caramelized onions helps maintain flavor balance.

Pro Tips

• Score the fat cap in a crosshatch pattern before searing – helps rendering and creates better browning
• Save some of the braising liquid to toss with mashed potatoes or polenta for incredible flavor
• This tastes even better the next day – the flavors meld beautifully overnight in the fridge