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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with tender, fork-shreddable pork in a rich cider sauce. Braised low and slow with onions, garlic, thyme and rosemary, then reduced for a glossy finish with soft apple wedges.
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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 Recipes
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 4 lb boneless pork shoulder Cut into 2 large pieces.
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
Aromatics and sauce
  • 2 tbsp olive oil
  • 1 onion Sliced.
  • 4 clove garlic Smashed.
  • 2 apples Cored and cut into wedges.
  • 2 cup apple cider
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 4 sprig fresh thyme
  • 2 sprig fresh rosemary

Equipment

  • 1 Dutch oven

Method
 

Preheat and season
  1. Preheat the oven to 325F, then season the pork all over with salt, black pepper, and smoked paprika.
  2. Place the Dutch oven near your stovetop setup so you can sear the pork right after seasoning.
Sear and build the base
  1. Heat the olive oil in the Dutch oven until hot, then sear the pork for 4-5 minutes per side until well browned; remove to a plate.
  2. Cook the sliced onion for 5 minutes, then add the smashed garlic and cook for 1 minute.
Braise
  1. Stir in the apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits from the bottom of the pot.
  2. Return the pork to the Dutch oven with the thyme and rosemary, cover, and braise for 2 1/2 hours.
  3. Add the apple wedges and braise 45 minutes more, until the pork is fork-tender.
Shred and reduce
  1. Shred the pork into large pieces and simmer the liquid on the stove for 10 minutes to reduce.
  2. Serve the shredded pork with the reduced sauce and the apples.

Notes

For the most fork-tender texture, keep the Dutch oven covered tightly during the 2 1/2-hour braise. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stove or in the microwave, adding a splash of cider or broth if needed. Freezing is yes—freeze portions of pork and sauce up to 3 months and thaw in the fridge overnight. For a lower-sugar option, reduce the brown sugar to 1 tablespoon while keeping the cider and vinegar amounts the same.