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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with deeply browned edges and fall-apart shredded pork. Braised low and slow in a caramelized cider pan sauce with tender apple slices and fresh thyme.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

pork shoulder
  • 4 lb boneless pork shoulder
apple cider braising liquid
  • 2 cup apple cider Hard or fresh
  • 1 cup chicken broth
  • 3 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
aromatics and braising add-ins
  • 3 apples Cored and quartered
  • 1 onion Sliced
  • 4 garlic Smashed
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 2 tbsp olive oil
seasoning and serving
  • 0.25 salt and pepper To taste
  • 1 mashed potatoes For serving

Equipment

  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 325F, then season pork shoulder generously with salt and pepper for an even crust.
Sear and build the braise
  1. Heat olive oil in a Dutch oven and sear the pork on all sides until deeply browned, about 8 to 12 minutes total (visible dark caramelization on the edges).
  2. Remove pork to a plate, then sauté onion and garlic in the Dutch oven for 3 minutes until softened and fragrant (no burning).
  3. Whisk apple cider, chicken broth, Dijon mustard, brown sugar, and apple cider vinegar until smooth, then pour into the pot and scrape up browned bits.
Braise until fall-apart tender
  1. Return pork to the pot and nestle in apples, thyme, and rosemary so the pork steams while the sauce develops (apples should be partially submerged).
  2. Cover and braise at 325F for 3-1/2 to 4 hours, until the pork is fall-apart tender when pressed with a fork (liquid should be gently bubbling).
Finish and serve
  1. Shred the pork in the juices and toss to coat, then serve over mashed potatoes with spooned apple cider sauce (sauce should cling to the meat).

Notes

Pro tip: Brown the pork thoroughly before braising—those dark bits help thicken the cider sauce and deepen the flavor. Store leftovers in the refrigerator up to 4 days; reheat gently with a splash of braising liquid. Freezing is yes for up to 2 months, thaw overnight in the fridge and rewarm on low. For a lighter option, use chicken broth with no-sugar-added cider or reduce brown sugar by half while keeping the vinegar amount the same.