Simple Apple Cider Braised Pork Shoulder

Here is my go-to apple cider braised pork shoulder recipe, with tender, fall-off-the-bone meat that’s slow-cooked in sweet apple cider, onions, herbs, and a touch of brown sugar.

This pork shoulder is what I make when I want the house to smell amazing and dinner to practically cook itself. I throw it in the Dutch oven on Sunday afternoon and let it do its thing while we’re out at soccer practice. Coming home to that smell is pure magic, right?

What Kind of Pork Shoulder Should I Use?

You’ll want to look for a pork shoulder roast or Boston butt roast for this recipe, and both cuts will work perfectly since they’re actually from the same part of the pig. Boston butt tends to be a bit more marbled with fat, which means extra flavor and tenderness after braising. If you can only find a picnic roast (the lower part of the shoulder), that’ll work too, though it might have a bit more connective tissue. Look for a roast that has good marbling throughout and avoid anything that looks too lean, since the fat will break down during the long cooking process and keep your meat moist and flavorful.

Options for Substitutions

This braised pork recipe is pretty forgiving when it comes to swaps:

• Pork shoulder: Boston butt and pork shoulder are basically the same cut, so use whichever you find. If you can’t find either, pork chuck roast works too – just make sure it has good marbling for tender results.
• Fresh apple cider: If you can’t find fresh apple cider, use unfiltered apple juice instead. You can also substitute with white wine or additional chicken stock, though you’ll lose some of that apple flavor.
• Chicken stock: Vegetable stock or even water will work in a pinch, but chicken stock gives the best flavor. If using water, add an extra bouillon cube or two.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in for dijon. Use the same amount – the flavor will be slightly different but still tasty.
• Fresh herbs: Dried herbs work fine here – use about 1 teaspoon each of dried rosemary and thyme instead of the fresh sprigs. Add them at the same time.
• Firm apples: Granny Smith, Honeycrisp, or Braeburn apples hold up well during braising. Avoid soft apples like Red Delicious as they’ll turn to mush.

Watch Out for These Mistakes While Cooking

The biggest mistake when braising pork shoulder is skipping the searing step, which creates a golden crust that locks in flavor – make sure your oil is hot and don’t move the meat until it releases easily from the pan.

Another common error is using apple cider vinegar instead of fresh apple cider, which will make your braising liquid too acidic and overpower the dish, so double-check your bottle before pouring.

Don’t rush the braising process by cranking up the heat, as pork shoulder needs low and slow cooking (around 325°F) for 2-3 hours to break down the tough connective tissues into tender, pull-apart meat.

To avoid mushy apples, add them during the last 45 minutes of cooking rather than at the beginning, and always use firm varieties like Granny Smith or Honeycrisp that hold their shape when cooked.

What to Serve With Apple Cider Braised Pork Shoulder?

This tender, fall-apart pork pairs beautifully with creamy mashed potatoes or buttery egg noodles that can soak up all those amazing apple cider pan juices. I love serving it alongside roasted root vegetables like carrots, parsnips, or sweet potatoes, which complement the sweet and savory flavors perfectly. A simple side of sautéed green beans or steamed broccoli adds a nice fresh contrast to the rich, braised meat. Don’t forget some crusty bread or dinner rolls to mop up every bit of that flavorful sauce – trust me, you won’t want to waste a drop!

Storage Instructions

Refrigerate: This braised pork shoulder actually gets better with time! Store the leftovers in the fridge for up to 4 days in an airtight container, keeping the cooking liquid with the meat to prevent it from drying out. The flavors really meld together beautifully overnight, making it perfect for meal prep.

Freeze: You can freeze portions of this pork for up to 3 months in freezer-safe containers or bags. I like to freeze it in family-sized portions with some of that delicious braising liquid. Just make sure everything is completely cooled before freezing to maintain the best texture.

Warm Up: Gently reheat the pork in a covered pot on the stove over low heat, adding a splash of apple cider or broth if needed to keep it moist. You can also warm it in the oven at 325°F covered with foil. The meat should easily shred apart when it’s properly warmed through.

Preparation Time	20-30 minutes
Cooking Time	210-225 minutes
Total Time	230-255 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 200-220 g
• Fat: 150-170 g
• Carbohydrates: 90-110 g

Ingredients

For the pork:

• 4 to 5 lb pork shoulder or boston butt roast
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp neutral cooking oil

For the braising liquid:

• 2 cups apple cider (not vinegar)
• 2 cups chicken broth
• 2 tbsp dijon mustard
• 1 tbsp dried minced onion

For aromatics and additions:

• 1 head garlic, top end sliced off
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 red onion, thickly sliced
• 2 tart apples, peeled and cut into wedges

Step 1: Prep the Pork and Oven

• 4 to 5 lb pork shoulder or Boston butt roast
• kosher salt, to taste
• freshly ground black pepper, to taste

Preheat your oven to 325°F.

Trim any large fat caps from the pork shoulder or Boston butt roast.

If your pork is boneless, cut it into 4 large pieces; if bone-in, you can leave it whole.

Pat the pork dry with paper towels, then season all sides liberally with kosher salt and freshly ground black pepper.

Step 2: Sear the Pork

• 2 tbsp neutral cooking oil
• seasoned pork from Step 1

Heat the neutral cooking oil in a large Dutch oven over medium-high heat.

Once the oil is hot, add the pork pieces in a single layer (you may need to do this in batches).

Sear each side for 4-5 minutes, turning to ensure the pork is deeply browned on all sides.

Remove browned pork to a plate as you work if batch searing.

Step 3: Prepare the Braising Liquid and Aromatics

• 2 cups apple cider (not vinegar)
• 2 cups chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp dried minced onion
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 head garlic, top end sliced off

While the pork is searing, whisk together the apple cider, chicken broth, Dijon mustard, and dried minced onion in a bowl and set aside.

Use kitchen twine to bundle the fresh rosemary and thyme.

Slice the top end off a head of garlic to expose the cloves.

This will make it easier to squeeze out the roasted garlic later—a trick I always enjoy for adding a burst of flavor.

Step 4: Braise the Pork

• seared pork from Step 2
• braising liquid from Step 3
• herb bundle from Step 3
• prepared garlic from Step 3

Place the browned pork back into the Dutch oven, then pour in the prepared braising liquid.

Nestle the herb bundle and the head of garlic among the pork.

Cover the pot and transfer it to the preheated oven.

Braise for about 3 hours (begin checking at 2½ hours if the roast is boneless), making sure to flip the pork halfway through cooking.

The pork should be just shy of fork-tender before moving to the next step.

Step 5: Add Onions and Apples and Finish Braising

• 1 red onion, thickly sliced
• 2 tart apples, peeled and cut into wedges

Remove the pot from the oven and arrange the thickly sliced red onions and apple wedges around the pork.

Cover and return the Dutch oven to the oven.

Continue braising for an additional 30–45 minutes, until the pork is extremely tender and the apples and onions are softened.

Step 6: Rest, Serve, and Finish

Let the pork rest in the braising liquid for 30 minutes before serving.

Squeeze the roasted garlic cloves out of their husk directly into the braising liquid or onto the pork for extra depth of flavor.

Season the braising juices to taste with additional salt and pepper if needed, then serve the pork with a generous spoonful of the juices, apples, and onions.

For richer flavor, I sometimes finish the dish with a sprinkling of fresh herbs.