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Apple Cider Braised Pork Shoulder

Apple Cider Braised Pork Shoulder

Fall is the ultimate season for food lovers, and this recipe embodies everything we love about the cooler months: hearty, comforting, and bursting with seasonal flavor.

Tender, slow-cooked pork shoulder is braised in a rich apple cider and chicken stock mixture, complemented by tart apples, fresh herbs, and a touch of Dijon mustard. The result? A melt-in-your-mouth dish with a perfect balance of savory and sweet.

Why You’ll Love This Recipe:

  • Effortless: A little prep upfront, and then the oven does the hard work for you. Perfect for busy days or when you’re hosting!
  • Budget-Friendly: Pork shoulder is an economical cut that feeds a crowd without breaking the bank.
  • One-Pot Wonder: Fewer dishes mean more time to savor the meal! Everything from searing to braising happens in one Dutch oven.
  • Cozy Comfort: There’s something so satisfying about braised pork over mashed potatoes or egg noodles, especially on chilly evenings.

What You Need to Know:

Braising Basics: This classic method combines dry heat (searing) with wet heat (slow cooking in liquid). It’s ideal for tough cuts like pork shoulder, breaking down connective tissue for ultra-tender results.

Apple Cider Magic: Fresh apple cider adds depth and sweetness to the dish. Combined with chicken stock and Dijon mustard, it creates a luscious braising liquid you’ll want to mop up with every bite.

Bone-In vs. Boneless: Bone-in pork adds richness to the sauce but takes longer to cook. Boneless is faster and easier to handle. Either way, you’re in for a treat!

Ingredients:

  • Pork Shoulder (bone-in or boneless)
  • Fresh Apple Cider
  • Tart Apples (like Honeycrisp or Pink Lady)
  • Onion (red or yellow)
  • Chicken Stock
  • Dijon Mustard
  • Garlic (a whole head for roasted garlic goodness!)
  • Fresh Rosemary & Thyme
  • Dehydrated Onion

How to Make It:

  1. Prep & Season: Cube the pork, pat it dry, and season generously with salt and pepper.
  2. Sear: Brown the pork in a Dutch oven until golden on all sides.
  3. Build the Braise: Whisk together apple cider, stock, Dijon, and seasonings, then pour over the pork. Add garlic and herb bundles. Cover and transfer to the oven.
  4. Oven Love: Braise for 3 hours, flipping the pork halfway through. Add apples and onions, then return to the oven for another hour.
  5. Rest & Serve: Let the pork rest in the juices before serving over mashed potatoes, egg noodles, or spaetzle.

Storage Tips:

  • Fridge: Store leftovers in an airtight container for 4-6 days.
  • Freeze: Freeze pork and sauce in a ziplock bag for up to 3 months. Thaw overnight before reheating.
  • Reheat: Simmer in a skillet with extra broth or water until heated through.

Pair It With:

  • Salad: Kale Caesar or mixed greens with vinaigrette.
  • Sides: Mashed potatoes or fluffy dinner rolls for soaking up all that braising liquid.
  • Dessert: Apple crisp, cider donut cake, or a slice of Texas sheet cake for a sweet finish.

This Apple Cider Braised Pork Shoulder is the coziest way to celebrate autumn. Whether you’re making sliders for game day or a comforting dinner for family, it’s a recipe you’ll turn to all season long.

Apple Cider Braised Pork Shoulder
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Apple Cider Braised Pork Shoulder

Recipe by snackonmeat
Servings

8

servings
Prep time

25

minutes
Cooking time

3

hours 

55

minutes

This one-pot Apple Cider Braised Pork Shoulder is the ultimate fall comfort food! Tender, juicy pork is slow-cooked in a rich blend of fresh apple cider, chicken broth, onions, apples, garlic, and aromatic herbs. It’s cozy, flavorful, and sure to become a family favorite.

Ingredients

  • 4-5 lb pork shoulder roast (or Boston butt roast)

  • 2 tbsp neutral oil (e.g., canola or vegetable oil)

  • 2 cups fresh apple cider (not apple cider vinegar)

  • 2 cups chicken stock or broth

  • 2 tbsp Dijon mustard

  • 1 tbsp dehydrated minced onion

  • 1 head of garlic (top trimmed)

  • 3 sprigs rosemary

  • 4 sprigs thyme

  • 1 red onion (thickly sliced)

  • 2 tart, firm apples (peeled and cut into wedges)

  • Kosher salt and freshly ground black pepper

Directions

  • Preheat & Prep: Preheat your oven to 325°F. If needed, trim excess fat from the pork. Cut boneless pork into 4 large chunks, or leave bone-in pork whole. Pat the pork dry and generously season with salt and pepper.
  • Sear the Pork: Heat oil in a large Dutch oven over medium-high heat. Sear the pork in batches, browning each side for 4-5 minutes until golden. Set aside.
  • Prepare the Braising Liquid: In a bowl, whisk together apple cider, chicken stock, Dijon mustard, and dehydrated onion. Tie rosemary and thyme sprigs into a bundle using kitchen twine.
  • Braise: Deglaze the pot by pouring in the braising liquid and scraping up any browned bits. Nestle the seared pork, herb bundle, and garlic head into the pot. Cover and place in the oven.
  • Cook Low & Slow: Braise the pork for 3 hours, flipping the pieces halfway through. For boneless cuts, start checking tenderness at 2.5 hours.
  • Add Apples & Onions: Remove the pot from the oven when the pork is nearly fork-tender. Add the onions and apples around the pork, cover, and return to the oven. Cook for another 30-45 minutes, until the pork is fully tender and the apples and onions are soft.
  • Rest & Serve: Let the pork rest in the braising liquid for 30 minutes. Squeeze roasted garlic cloves into the broth or onto the pork. Season the liquid with salt and pepper to taste. Serve the pork with apples, onions, and the flavorful juices drizzled over the top.
  • Serving Suggestions:
  • Pair this cozy dish with creamy mashed potatoes, spaetzle, or crusty bread to soak up every drop of the flavorful sauce.
  • Enjoy this comforting fall classic! 🍂