Apple Cider Braised Pork Shoulder Recipe

I turn pork shoulder, apple cider, onions, apples, and fresh herbs into a fall-ready main whose unexpected sweet-and-savory balance has made it a staple in my Hearty Fall Dinners.

I’ve been making this Apple Cider Braised Pork Shoulder for years, and somehow it still surprises me. A big pork shoulder stewing in fresh apple cider turns out tender and oddly bright, like fall in a bowl.

I always serve it when I need an easy showstopper, the kind of dish that fits right into Fall One Pot Recipes but somehow feels special enough for guests. It’s not fussy, and i’ll admit i’ve ruined a shirt or two trying to carry the pot to the table.

If you like bold, homey flavors for Hearty Fall Dinners, this one’ll make you curious.

Ingredients

• Pork shoulder, rich in collagen and protein, makes the dish tender and hearty
• Apples bring bright sweetness and fiber, they balance richness with fresh acidity
• Apple cider adds natural apple flavor and carbs, boosting sweet fruity depth
• Apple cider vinegar gives tangy zip, cuts fattiness and wakes the flavors
• Brown sugar or maple syrup deepens caramel notes, adds simple sugars and warmth
• Onion and garlic add savory backbone, fiber and umami, they mellow when braised
• Thyme, rosemary and bay lift aroma, give herbal brightness and subtle bitterness
• Chicken broth adds savory depth with less sodium, helps make a light jus

Ingredient Quantities

• 3 to 4 lb pork shoulder (Boston butt), bone-in or boneless
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp vegetable oil or canola oil
• 1 large yellow onion, thickly sliced
• 2 medium apples (Granny Smith or Honeycrisp), cored and cut into wedges
• 3 cloves garlic, smashed or roughly chopped
• 2 cups fresh apple cider (not apple juice)
• 1 cup low sodium chicken broth or water
• 1 to 2 tbsp apple cider vinegar
• 1 to 2 tbsp brown sugar or maple syrup
• 4 to 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

How to Make this

1. Preheat oven to 325°F. Pat the 3 to 4 lb pork shoulder dry with paper towels, score the fat lightly, then season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

2. Heat 2 tbsp vegetable oil in a large Dutch oven over medium high heat. Sear the pork 4 to 6 minutes per side until deeply browned, then transfer to a plate.

3. Add the thickly sliced large yellow onion to the pot and cook, stirring, until softened and starting to caramelize, about 6 to 8 minutes. Scrape up the browned bits, they hold a lot of flavor.

4. Add the cored apple wedges and smashed garlic, cook 2 to 3 minutes more just to marry flavors.

5. Pour in 2 cups fresh apple cider (not apple juice) and 1 cup low sodium chicken broth or water to deglaze the pan, scraping the bottom. Stir in 1 to 2 tbsp apple cider vinegar and 1 to 2 tbsp brown sugar or maple syrup.

6. Tuck in 4 to 6 sprigs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves. Return the pork to the pot, fat side up, so it’s partly submerged in the liquid but not fully covered.

7. Bring the pot to a gentle simmer on the stove, then cover and transfer to the oven. Braise until the pork is fork tender and pulls apart easily, about 2 1/2 to 3 1/2 hours. You can also simmer on the stove over very low heat for the same amount of time, just check occasionally and baste.

8. When the pork is done, remove it to a cutting board and loosely tent with foil, let rest 10 to 15 minutes. Meanwhile skim excess fat from the surface of the braising liquid and simmer the sauce on the stove until slightly reduced and glossy, 8 to 12 minutes.

9. If you want a thicker sauce, mix 1 tsp cornstarch with 1 tsp cold water, whisk into the simmering liquid and cook 1 to 2 minutes. Taste and adjust with a pinch of salt, pepper, or another splash of vinegar or a bit more maple syrup if it needs balance.

10. Shred or slice the pork, return to the sauce to coat, then serve warm with mashed potatoes, roasted veggies or rolls. Leftovers keep 3 to 4 days in the fridge or freeze up to 3 months.

Equipment Needed

1. Large heavy Dutch oven (5 to 6 qt) ovenproof, for searing and braising
2. Sharp chef’s knife — keep it actually sharp or slicing will be a pain
3. Sturdy cutting board
4. Tongs for turning the pork while searing
5. Wooden spoon or heatproof spatula to scrape up browned bits
6. Measuring cups and measuring spoons
7. Instant read thermometer to check for fork tender doneness
8. Paper towels to pat the pork dry and aluminum foil to loosely tent while it rests

FAQ

Apple Cider Braised Pork Shoulder Recipe Substitutions and Variations

• Pork shoulder: swap for pork butt or picnic roast (same fat and shreddability), or use a beef chuck roast if you want a beefy version. If you pick a lean pork loin, watch the cook time cause it can dry out.
• Fresh apple cider: use unfiltered apple juice plus 1 tbsp lemon juice per cup to mimic brightness, or use hard cider for more depth, or just extra chicken broth with a splash of apple juice if needed.
• Apples (Granny Smith or Honeycrisp): firm pears, Braeburn or Jonagold apples all work fine, they hold their shape and give the sweet-tart balance you want.
• Brown sugar or maple syrup: swap with honey, or use molasses (use less cause its stronger), or 1 tbsp granulated sugar plus 1 tsp molasses equals about 1 tbsp brown sugar.

Pro Tips

1) Get the surface really dry and dont crowd the pot when searing. A wet shoulder wont brown, and browning is where most of the flavor comes from. If you have a heavy-bottomed pot heat it hot and sear until a deep brown forms, then spoon some of that fat over the top once or twice while it starts to braise.

2) Use real apple cider and taste as you go. Let the cider reduce a bit before you finish, then tweak the sweet and acid balance with small splashes of vinegar or a bit more maple syrup. If the sauce tastes flat a tiny pinch of salt or another splash of vinegar will wake it up.

3) Low and slow, check doneness by feel not just time. Aim for meat that pulls apart at 195 F to 205 F or that fork-tender give; if it needs more time dont rush it. Let it rest 10 to 15 minutes before shredding so the juices redistribute.

4) Finish smart and plan for leftovers. Skim excess fat, simmer the braising liquid till glossy, and thicken with a quick cornstarch slurry if you want clingy sauce. Shred the pork into the sauce to soak up flavor, and if you want a different texture crisp the shredded pork briefly in a hot skillet before serving.