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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

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.

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