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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with fork-tender pork and soft apples in a rich cider sauce. Braise low and slow in a Dutch oven, then reduce the cooking liquid until it clings to the meat.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat oven to 325F, then season pork with salt, black pepper, and smoked paprika. Pat the seasoning onto all sides so it forms a browned crust later.
Sear and build the braise
  1. Heat olive oil in a Dutch oven over high heat, then sear pork until well browned, 4-5 minutes per side, and remove. Look for deep golden-brown edges before taking it out.
  2. Cook onion in the Dutch oven for 5 minutes, stirring, until softened. Add garlic and cook 1 minute to bloom its aroma.
  3. Stir in apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits. Bring the mixture to a simmer and make sure the sauce looks cohesive.
Braise
  1. Return pork to the Dutch oven with fresh thyme and fresh rosemary, then cover and braise 2 1/2 hours at 325F. The meat should be nearly tender when you check it.
  2. Add apples and braise 45 minutes more, covered, at 325F until pork is fork-tender. The apples should be soft and the sauce should be lightly thickened.
Reduce and serve
  1. Shred pork into large pieces, then simmer the liquid on the stove for 10 minutes to reduce. Watch for the sauce to coat the back of a spoon.
  2. Serve pork with the reduced sauce and apples. Spoon extra sauce over the meat so each bite is well glossed.

Notes

For best browning, pat the pork dry before seasoning and avoid moving it during the first 4-5 minute sear. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze in portions for up to 2 months and thaw in the refrigerator. For a lighter option, use low-sodium chicken broth and reduce the added salt accordingly.