This Apple Cider Braised Pork Shoulder recipe is a cozy, one-pot dish perfect for fall. The pork shoulder is slow-cooked in fresh apple cider, onions, apples, and aromatic herbs, resulting in a fall-apart tender and flavor-packed meal that’s sure to become a seasonal favorite.
There’s something irresistibly comforting about a hearty braised meat, and pairing it with mashed potatoes makes it even more satisfying. Braised pork or beef over mashed potatoes is one of my all-time favorite meals. Trust me, you’ll want to make this again and again throughout the season.
Why You’ll Love This Recipe
- Easy to Make: A simple recipe with minimal prep. It’s mostly hands-off, allowing you to work on other tasks while the oven does the heavy lifting.
- Budget-Friendly: Pork shoulder is an affordable, crowd-pleasing cut of meat that delivers a delicious meal without breaking the bank.
- One-Pot Wonder: All cooking is done in one pot (a Dutch oven or braiser), making cleanup a breeze.
- Cozy Fall Vibes: Nothing beats the warmth and comfort of braised pork on a chilly fall evening. It’s the perfect dish to enjoy while wearing your favorite sweater!
What is Braising?
Braising is a cooking method that combines both dry and wet heat. First, you sear the pork shoulder to develop rich flavor, then add liquid and cook the meat slowly in the oven. This method is perfect for tougher cuts like pork shoulder, as it breaks down the collagen and results in melt-in-your-mouth tenderness.
For this recipe, we’re braising the pork in apple cider, which imparts a delicious sweetness and tang to the dish, making it the perfect fall meal.
Ingredients and Substitutions
- Pork Shoulder: You can use bone-in or boneless pork shoulder (also called Boston butt). The bone adds extra flavor, but boneless is quicker to cook and easier to manage.
- Apple Cider: Choose fresh, unfiltered apple cider for the best flavor. If unavailable, apple juice can be used as a substitute.
- Apples: Opt for firm, tart apples like Honeycrisp or Pink Lady to balance the sweetness of the cider.
- Onion: Red onion works beautifully here, but any onion will do.
- Chicken Stock: Adds depth of flavor to balance the cider’s sweetness.
- Dijon Mustard: A splash of Dijon mustard enhances the braising liquid with tangy, savory notes.
- Garlic: Roasting a whole head of garlic brings out its natural sweetness, adding a rich depth of flavor.
- Herbs: Fresh rosemary and thyme are classic fall herbs that infuse the dish with fragrance.
How to Make Apple Cider Braised Pork Shoulder
- Prepare the Pork: Trim any excess fat from the pork and cut it into large pieces (or leave it whole if bone-in). Pat the pork dry and season it generously with salt and pepper.
- Sear the Pork: Heat oil in a Dutch oven over medium-high heat. Brown the pork on all sides, about 4-5 minutes per side. Do this in batches if necessary to avoid overcrowding the pan.
- Prepare the Braising Liquid: In a separate bowl, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated onion. Tie the rosemary and thyme together in a bundle using kitchen twine.
- Braised Cooking: Pour the braising liquid over the seared pork and add the herb bundle and garlic to the pot. Cover the Dutch oven and place it in a preheated oven at 325°F. Braise the pork for about 3 hours, flipping it halfway through.
- Add Apples and Onions: Once the pork is nearly fork-tender, add the apples and onion slices around the pork. Cover and return the pot to the oven for another 30-45 minutes until the pork is fully tender.
- Rest and Serve: Let the pork rest in the braising liquid for 30 minutes. Squeeze the garlic cloves out of their skins and stir them into the braising liquid. Taste the sauce and adjust seasoning with salt and pepper.
Serve the pork with the apples, onions, and plenty of the braising liquid spooned over the top.
Boneless vs Bone-In Pork Shoulder
Both bone-in and boneless pork shoulder are great choices, but there are some differences:
- Bone-In: I prefer bone-in for the extra flavor it imparts to the sauce. The bone marrow, collagen, and gelatin break down during cooking, resulting in a richer, thicker braising liquid. However, bone-in cuts take longer to cook and may need to be cut into larger pieces.
- Boneless: Boneless pork cooks more quickly and evenly. It’s easier to slice and serve, making it a good choice if you’re short on time, though you may lose a bit of the richness that comes from the bone.
Storing, Freezing, and Reheating
- Storing: Once cooled, store leftovers in an airtight container in the refrigerator for 4-6 days.
- Freezing: Apple Cider Braised Pork Shoulder freezes well! Let it cool, then store it in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: To reheat, gently simmer the pork and liquid in a Dutch oven or skillet. Add extra broth if necessary to keep the meat moist.
Slow Cooker & Pressure Cooker Instructions
If you’re short on time, you can make this dish using a slow cooker or pressure cooker:
- Instant Pot/Pressure Cooker: Follow the recipe as written, using the sauté function to sear the pork. After adding the braising liquid, set the Instant Pot to “pressure cook” for 60 minutes with a natural release. Add apples and onions, then pressure cook for 5 more minutes.
- Slow Cooker: Sear the pork first, then transfer it to the slow cooker. Pour the braising liquid over the pork and cook on high for 4-5 hours or low for 7-8 hours. Add apples and onions in the last 30 minutes of cooking.
What to Serve with Apple Cider Braised Pork Shoulder
- Mashed Potatoes: This is a classic pairing! For a twist, try mashed potatoes with crème fraîche or caramelized onions and bacon.
- Salad: Start your meal with a fresh salad. A hearty kale Caesar salad pairs wonderfully with braised pork.
- Dinner Rolls: Warm, fluffy dinner rolls are perfect for sopping up the rich, flavorful sauce.
- Dessert: For dessert, try something seasonal like an apple cider donut cake or a comforting skillet apple crisp.
When you’re craving a cozy fall meal, this Apple Cider Braised Pork Shoulder is your go-to! It’s the ultimate comfort food that’s easy to make, full of flavor, and perfect for gathering around the table. If you give it a try, let me know how it turns out! Tag me on Instagram @jennygoycochea—I love seeing your creations!
More Braising Recipes to Try
- Coconut Milk Braised Chicken
- Beer Braised Brisket
- Beer Braised Carnitas
Apple Cider Braised Pork Shoulder Recipe
Prep Time: 20 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 5 minutes
Makes: 6-8 servings
Ingredients:
- 4-5 lb pork shoulder roast (bone-in or boneless)
- 2 tbsp neutral oil
- 2 cups fresh apple cider
- 2 cups chicken stock
- 2 tbsp Dijon mustard
- 1 tbsp dehydrated minced onion
- 1 head garlic (top sliced off)
- 3 sprigs rosemary
- 4 sprigs thyme
- 1 red onion (sliced)
- 2 firm, tart apples (peeled and cut into wedges)
- Kosher salt
- Freshly cracked black pepper
Instructions:
- Preheat oven to 325°F.
- Trim excess fat from the pork and cut into large pieces (or leave it whole if bone-in). Season with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat and sear the pork on all sides until deeply browned.
- In a bowl, whisk together apple cider, chicken stock, Dijon, and dehydrated onion. Tie rosemary and thyme with kitchen twine.
- Add braising liquid to the pot with the pork. Add garlic, herbs, and cover. Braise in the oven for 3 hours, flipping halfway through.
- Add apples and onions, return to the oven for another 30-45 minutes.
- Let rest for 30 minutes before serving with the braising liquid.
Enjoy this comforting fall meal!