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Apple Cider Braised Pork Shoulder Recipe

Avatar photoByOlivia Bennett
Jump to Recipe· 4.7 from 143 reviews

If you’re craving comfort food that bursts with warmth and irresistible flavors, this Apple Cider Braised Pork Shoulder Recipe is exactly what you need in your life. Tender, juicy pork shoulder simmered slowly in fragrant apple cider and herbs creates a dish that’s perfect for family dinners or cozy weekend gatherings.

Why You Should Make This Recipe

Incredibly Tender Pork: Slow braising in apple cider gently breaks down the pork shoulder until it’s melt-in-your-mouth tender.
Balanced Flavor Profile: The sweet and slightly tart cider, paired with herbs, garlic, and a touch of mustard, creates a perfectly harmonious taste.
One-Pot Wonder: This recipe comes together mostly in a single dutch oven, making cleanup a breeze and the process straightforward.
Versatile & Crowd-Pleasing: It’s an impressive dish that can shine both as a simple family meal or a star at your next dinner party.

The image shows a close-up view of a cooked dish in a white cast iron pot. The dish has two large pieces of browned meat with a crispy texture on top, surrounded by thick slices of yellow potatoes and soft, translucent red onion strips. The ingredients are all submerged in a creamy, light brown sauce with small flecks of herbs sprinkled throughout. The pot has a rustic look with some browned edges from cooking, and the whole scene sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Braised Pork Shoulder, pork shoulder recipes, slow cooker pork shoulder, comforting pork dinner, easy fall family dinner

Ingredients & Substitutions

The ingredients for this recipe are refreshingly simple but pack an incredible punch. Each component plays a vital role: the pork shoulder brings richness, apple cider adds sweetness and acidity, herbs provide aromatic depth, and onions, apples, and garlic round out the texture and flavor. You don’t need anything fancy — just fresh and wholesome.

Flat lay of a large raw pork shoulder roast with visible marbling, fresh firm apple wedges peeled and sliced, thick rings of red onion, a whole head of garlic with the top sliced off, fresh rosemary sprigs, fresh thyme sprigs, a small bowl of golden Dijon mustard, and a glass jug of fresh apple cider, all beautifully arranged with natural light highlighting their textures and colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Braised Pork Shoulder, pork shoulder recipes, slow cooker pork shoulder, comforting pork dinner, easy fall family dinner
  • Pork Shoulder: Choose either bone-in or boneless based on your preference; bone-in adds extra flavor but may need slightly longer cooking time.
  • Apple Cider: Make sure it’s fresh apple cider (not vinegar) to get that natural sweetness and fruity brightness.
  • Dijon Mustard: Adds a subtle tanginess that complements the apples and cider beautifully.
  • Herbs: Fresh rosemary and thyme bring a lovely earthy aroma that lifts the whole dish.
  • Apples: Opt for firm, tart varieties like Honeycrisp or Pink Lady to keep their shape and add vibrant flavor.
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

Start by trimming excess fat from your pork shoulder if it has thick fat caps. You can leave the roast whole if bone-in or cut it into large pieces for easier handling. Be generous with kosher salt and freshly cracked pepper on all sides—this seasoning is the foundation for deep flavor that develops during searing and braising.

Step 2: Sear the Pork

Heat neutral oil in a heavy-bottomed dutch oven over medium-high heat. Sear the pork pieces in batches, aiming for a rich, golden crust all around, about 4-5 minutes per side. This step locks in juices and builds the base of flavor that will infuse the entire dish.

Step 3: Make the Braising Liquid

While the pork is browning, whisk together fresh apple cider, chicken stock, dijon mustard, and dehydrated minced onion for a savory-sweet braising liquid. Tie fresh rosemary and thyme into a bundle with kitchen twine—this herb bouquet will gently perfume the pork as it cooks.

Step 4: Braise Low and Slow

Once the pork is seared, pour in your braising liquid and nestle in the herb bundle and a head of garlic with the top sliced off to release the cloves’ rich flavor. Cover tightly and transfer the pot to a 325°F oven. Braise for about 3 hours, flipping the pork halfway, until it’s just shy of fall-apart tender.

Step 5: Add Apples and Onions

Remove the pork briefly and arrange thick slices of red onion and wedges of firm, slightly tart apples around the meat. Cover and return to the oven for another 30 to 45 minutes. This allows the apples and onions to soften and absorb the luscious braising juices while complementing the pork’s savory richness.

Step 6: Rest and Serve

Once done, let the pork rest in the aromatic braising liquid for at least 30 minutes. Squeeze the roasted garlic cloves out of their husks to spread over the meat or stir into the juices. Season the braising liquid with salt and pepper to taste, then spoon it generously over your pork, apples, and onions for a gorgeous, flavorful presentation.

How to Serve Apple Cider Braised Pork Shoulder Recipe

The image shows a white bowl filled with three main layers: at the bottom is smooth, creamy mashed potatoes with a light yellow color and a few green herb sprinkles; on top of this are chunks of golden-yellow cooked potatoes along with some cooked purple onion pieces; the top layer has browned, roasted meat pieces with a crispy, dark crust and some fresh green herb leaves scattered over everything. There is a silver spoon resting in the bowl near the edge on a white marbled surface underneath the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Braised Pork Shoulder, pork shoulder recipes, slow cooker pork shoulder, comforting pork dinner, easy fall family dinner

Garnishes

Fresh herbs like chopped rosemary or thyme scattered on top add a pop of green and an extra layer of aromatic brightness. A few thin apple slices or a drizzle of a tangy mustard sauce also make for beautiful and tasty finishing touches that echo the flavors inside the dish.

Side Dishes

This pork shines alongside creamy mashed potatoes or buttery polenta, which soak up all those wonderful braising juices. Roasted root vegetables or a crisp green salad introduce texture contrast and a fresh bite, balancing the meal perfectly.

Creative Ways to Present

For something fun, shred the braised pork and serve it piled high on soft rolls or as a taco filling with pickled onions and slaw. You can also transform leftovers into hearty sandwiches or even toss the meat with pasta and a bit of the reduced braising liquid for a rustic, comforting dinner.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover pork and its braising juices in an airtight container in the fridge. It will keep well for 3 to 4 days, and the flavors often deepen as it rests.

Freezing

This Apple Cider Braised Pork Shoulder Recipe freezes beautifully. Portion the pork and juices into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm leftovers gently on the stovetop over low heat, adding a splash of water or broth if needed to keep the pork moist. Alternatively, reheat covered in the oven at 300°F until warmed through, which helps retain tenderness.

FAQs

  1. Can I use apple cider vinegar instead of apple cider?

    It’s best to use fresh apple cider, not apple cider vinegar. The cider provides natural sweetness and fruity notes essential to the dish’s flavor, while vinegar is much more acidic and would overpower the balance.

  2. Do I have to trim the fat off the pork shoulder?

    Trimming large fat caps can make the dish less greasy, but a moderate amount of fat adds flavor and moisture during braising. It’s a matter of personal preference and how fatty your cut is.

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

    Absolutely! After searing the pork, transfer everything—including the braising liquid, herbs, and aromatics—to a slow cooker. Cook on low for 6-8 hours until tender. Add apples and onions halfway through cooking.

  4. What apples work best in this recipe?

    Firm, slightly tart apples like Honeycrisp, Pink Lady, or Gala hold their shape and add brightness. Avoid softer varieties like Red Delicious or Golden Delicious, which tend to break down during cooking.

Final Thoughts

I can’t recommend this Apple Cider Braised Pork Shoulder Recipe enough—it’s the kind of dish that fills your kitchen with incredible aromas and leaves everyone asking for seconds. Give it a try and enjoy the satisfying combination of tender pork, sweet apples, and savory herbs. Trust me, it’s a dinner win every time!

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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 4.7 from 143 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 45 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 6 – 8 servings 1x
  • Category: Main Course
  • Method: Braising
  • Cuisine: American
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Description

This Apple Cider Braised Pork Shoulder recipe features tender, flavorful pork slow-cooked in a fragrant braising liquid of fresh apple cider, chicken stock, and aromatic herbs. Finished with roasted apples and onions, this dish combines sweet, savory, and herbal notes, perfect for a comforting meal that feeds a crowd.

Ingredients

Scale

Meat and Oil

  • 4–5 lb pork shoulder roast or Boston butt roast
  • 2 tablespoons neutral oil

Braising Liquid and Flavorings

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

Aromatics and Herbs

  • 1 head of garlic, top sliced off opposite of the root end
  • 3 rosemary sprigs
  • 4 thyme sprigs

Vegetables and Fruit

  • 1 red onion, cut into thick slices
  • 2 firm and slightly tart apples, peeled and cut into wedges (recommended varieties: Honeycrisp, Pink Lady, Gala)

Seasonings

  • Kosher salt
  • Freshly cracked black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the braising process.
  2. Prepare Pork: Trim any large fat caps off the pork shoulder roast if it’s especially fatty. Cut the pork into 4 large pieces or leave it whole if using a bone-in roast. Pat dry all sides of the pork pieces with paper towels.
  3. Season Pork: Liberally season all sides of the pork with kosher salt and freshly cracked black pepper to enhance flavor.
  4. Sear Pork: Heat the neutral oil in a large Dutch oven over medium-high heat. Once hot, add the pork pieces in a single layer and sear for 4-5 minutes per side until deeply browned, repeating on all sides. Sear in batches if necessary to avoid overcrowding.
  5. Mix Braising Liquid: While the pork is searing, whisk together the fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion in a bowl and set aside. Use kitchen twine to tie rosemary and thyme sprigs into a small bundle.
  6. Add Braising Liquid and Herbs: Once the pork is browned, pour the braising liquid into the Dutch oven. Add the herb bundle and the garlic head, then cover the pot tightly and transfer it to the preheated oven.
  7. Braise Pork: Braise the pork for about 3 hours, checking at 2.5 hours if using boneless. Flip the pork halfway through cooking. The pork should be just shy of fork tender at this point.
  8. Add Apples and Onions: Remove the pork from the oven and arrange the thickly sliced red onions and apple wedges around the meat. Cover and return to the oven for an additional 30 to 45 minutes, until the pork is very tender.
  9. Rest and Serve: Remove the pork from the oven and let it rest in the braising liquid for 30 minutes. Squeeze the softened garlic cloves from their husks into the broth or onto the pork. Season the braising liquid with salt and pepper to taste. Serve the pork with the apples, onions, and juices spooned over the top.

Notes

  • For guidance on choosing between boneless or bone-in pork shoulder, refer to detailed blog recommendations.
  • If your pork shoulder is particularly fatty, trim excess fat before searing to avoid an overly greasy dish.
  • Choose firm, slightly tart apple varieties such as Honeycrisp, Pink Lady, or Gala; avoid Granny Smith, Red Delicious, or Golden Delicious as they tend to fall apart during cooking.
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