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Apple Cider Braised Pork Shoulder

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Apple cider braised pork shoulder is a tender, flavorful dish where slow-cooked pork absorbs the sweet and tangy flavors of apple cider, herbs, and aromatics. The result is a juicy, fall-apart cut of pork with a rich, slightly sweet sauce that pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread. Perfect for cozy family dinners or holiday gatherings, this dish is both hearty and elegant.

Why You’ll Love This Recipe

  • Tender & Juicy – Slow-braised to perfection, making the pork incredibly tender.
  • Rich & Flavorful – Apple cider adds a subtle sweetness, balancing the savory meat.
  • Perfect for Gatherings – A great dish for feeding a crowd with minimal effort.
  • Versatile Serving Options – Serve over mashed potatoes, in sandwiches, or with roasted veggies.
  • Make-Ahead Friendly – Tastes even better the next day!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Pork shoulder (bone-in or boneless)
  • Apple cider (not vinegar)
  • Chicken or vegetable broth
  • Onion (sliced)
  • Garlic (minced)
  • Carrots (chopped)
  • Fresh rosemary or thyme
  • Dijon mustard
  • Brown sugar (optional, for extra sweetness)
  • Apple cider vinegar (for a bit of tang)
  • Olive oil
  • Salt & pepper

Directions

this recipe

1. Sear the Pork

  • Pat the pork shoulder dry and season generously with salt and pepper.
  • Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
  • Sear the pork on all sides until browned (about 3-4 minutes per side).
  • Remove the pork and set aside.

2. Sauté the Aromatics

  • In the same pot, add onions, carrots, and garlic. Sauté for 3-5 minutes until softened.
  • Stir in Dijon mustard, apple cider vinegar, and brown sugar (if using).

3. Braise the Pork

  • Return the pork to the pot.
  • Pour in the apple cider and broth until the pork is about ¾ submerged.
  • Add rosemary or thyme. Bring to a gentle simmer.

4. Slow Cook

  • Cover and braise in a 325°F (163°C) oven for 3-4 hours, or until the pork is fork-tender.
  • Alternatively, cook on low in a slow cooker for 6-8 hours.

5. Shred & Serve

  • Remove the pork and shred with two forks.
  • Simmer the remaining sauce for 10 minutes to thicken if desired.
  • Serve with mashed potatoes, roasted veggies, or in sandwiches.

Servings and Timing

  • Servings: 6-8
  • Prep Time: 15 minutes
  • Cook Time: 3-4 hours (oven) or 6-8 hours (slow cooker)
  • Total Time: 3.5-8 hours

Variations

  • Spicy Kick: Add red pepper flakes or a splash of hot sauce.
  • Maple Glazed: Substitute brown sugar with maple syrup for a richer sweetness.
  • Apple Additions: Toss in sliced apples for extra apple flavor.
  • Beer-Braised: Swap half of the apple cider for a dark beer for a deeper taste.
  • Pulled Pork Style: Shred the pork and mix with the sauce for sandwiches.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze shredded pork and sauce in a freezer-safe bag for up to 3 months.
  • Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals.

FAQs

Can I use apple cider vinegar instead of apple cider?

No, apple cider vinegar is too acidic. Use fresh apple cider for sweetness.

What’s the best cut of pork for braising?

Pork shoulder (also called pork butt) is ideal because it’s well-marbled and tenderizes perfectly.

Can I make this in a slow cooker?

Yes! Cook on low for 6-8 hours or high for 4-5 hours.

How do I thicken the sauce?

Simmer it on the stovetop for 10 minutes, or mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in.

What sides go well with apple cider braised pork shoulder?

Mashed potatoes, roasted Brussels sprouts, sautéed greens, or crusty bread pair well.

Can I use boneless pork shoulder?

Yes! Boneless works just as well and may cook slightly faster.

How do I make this dish ahead of time?

Make it a day in advance and store it in the fridge. The flavors will deepen overnight.

What’s the difference between pork butt and pork shoulder?

Both come from the same area, but pork butt has more fat and is ideal for shredding.

Can I cook this on the stovetop instead of the oven?

Yes, simmer on low for 3-4 hours, making sure the liquid doesn’t evaporate too quickly.

Does this dish taste like apples?

No, the apple cider adds subtle sweetness without overpowering the pork.

Conclusion

Apple cider braised pork shoulder is a melt-in-your-mouth dish with rich, savory-sweet flavors. Whether served as a cozy dinner or meal prepped for the week, this slow-braised pork is sure to impress. Try it once, and it just might become your go-to fall favorite!

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Apple Cider Braised Pork Shoulder

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6–8 servings 1x
  • Category: Main Course
  • Method: Braising
  • Cuisine: American
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Description

This Apple Cider Braised Pork Shoulder is slow-cooked to perfection in a rich, slightly sweet, and savory apple cider sauce. The result is melt-in-your-mouth tender pork infused with warm fall flavors. Serve it over mashed potatoes, roasted vegetables, or with crusty bread to soak up the delicious sauce!

Ingredients

Units Scale

For the Pork:

  • 4–5 pound bone-in or boneless pork shoulder (pork butt)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme

For the Braising Liquid:

  • 2 cups apple cider (not vinegar)
  • 1 cup chicken or beef broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 apples, cored and sliced (Honeycrisp or Fuji work great)
  • 2 bay leaves
  • 1 cinnamon stick (optional, for extra warmth)

Instructions

1. Prepare the Pork:

  1. Pat dry the pork shoulder and rub it evenly with salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.

  2. Sear the pork – Heat olive oil in a large Dutch oven or braising pot over medium-high heat. Sear the pork on all sides until golden brown (about 3-4 minutes per side). Remove and set aside.

2. Build the Braising Base:

  1. Sauté onions & garlic – In the same pot, add sliced onions and cook for 3-4 minutes until softened. Add garlic and cook for another 30 seconds.

  2. Deglaze the pot – Pour in apple cider, broth, Dijon mustard, apple cider vinegar, Worcestershire sauce, and brown sugar. Stir to combine and scrape up any browned bits from the bottom.

  3. Add apples & seasonings – Stir in sliced apples, bay leaves, and a cinnamon stick (if using).

3. Braise the Pork:

  1. Return the pork to the pot, nestling it into the liquid. Cover with a lid.

  2. Slow cook –

    • Oven method: Bake at 325°F (160°C) for 3-4 hours, until the pork is fork-tender.
    • Slow cooker method: Cook on LOW for 6-8 hours or HIGH for 4-5 hours.
    • Stovetop method: Simmer over low heat for 3-4 hours, partially covered.

4. Shred & Serve:

  1. Once cooked, remove the pork and let it rest for 10 minutes. Shred or slice as desired.

  2. Reduce the sauce – If you want a thicker sauce, simmer the braising liquid uncovered for 10-15 minutes until slightly reduced.

  3. Serve the pork with the braising liquid spooned over the top.

Notes

  • Use fresh apple cider, not apple cider vinegar as the main liquid.
  • Prefer a smoky twist? Add ½ teaspoon liquid smoke to the braising liquid.
  • Make it spicy – Add ½ teaspoon crushed red pepper flakes for a subtle heat.
  • Storage: Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.

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