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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with tender, fork-shredded meat in a rich cider sauce, plus soft apples and onions. Oven-braised at 325°F until fork-tender, then reduced for a glossy finish.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 1 boneless pork shoulder 4 pounds, cut into 2 large pieces
Seasonings
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
Aromatics and fruit
  • 2 tbsp olive oil
  • 1 onion large, sliced
  • 4 cloves garlic smashed
  • 2 apples cored and cut into wedges
Braising liquid
  • 2 cup apple cider
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
Herbs
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Equipment

  • 1 Dutch oven

Method
 

Preheat and season
  1. Preheat the oven to 325°F. Season the pork all over with salt, black pepper, and smoked paprika.
Sear the pork
  1. Heat olive oil in a Dutch oven over high heat until hot, then sear the pork 4-5 minutes per side until well browned. Remove pork from the pot and set aside.
Build the braise
  1. Add the sliced onion to the Dutch oven and cook for 5 minutes. Add the smashed garlic and cook for 1 minute.
  2. Stir in apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits from the bottom. Bring the mixture to a brief simmer as you stir.
Braised in the oven
  1. Return the pork to the Dutch oven, then add fresh thyme and fresh rosemary on top. Cover and braise for 2 1/2 hours at 325°F.
  2. Add the apple wedges and continue braising, covered, for 45 minutes more at 325°F until the pork is fork-tender. Use a fork to confirm the meat pulls apart easily.
Reduce and serve
  1. Shred the pork into large pieces using two forks. Transfer the pork back to the sauce and simmer the liquid on the stove for 10 minutes to reduce.
  2. Serve the pork with the reduced cider sauce and the soft apples and onions. Spoon sauce over the meat so it clings to every bite.

Notes

For the richest sauce, make sure you scrape up all the browned bits when you add the cider and broth—those dissolve into the gravy. Store leftovers in the refrigerator up to 4 days in a covered container; reheat gently on the stovetop or in the microwave until hot. Freezing is yes: freeze portions up to 2 months, then thaw and reheat slowly. For a lower-sugar option, reduce the brown sugar to 1 tbsp (taste the sauce and adjust with a little extra cider vinegar if it needs brightness).