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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

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.

Find it online: https://oliviadinner.com/apple-cider-braised-pork-shoulder-recipe/