Tasty Apple Cider Braised Pork Shoulder

If you ask me, apple cider braised pork shoulder is pure comfort food magic.

This hearty dish turns a tough cut of meat into something tender and flavorful that falls apart with a fork. The sweet apple cider mingles with savory herbs to create a rich braising liquid that does all the work for you.

You just sear the pork shoulder in a heavy pot, add the cider and seasonings, then let it cook low and slow in the oven. The result is juicy, pull-apart pork with a sauce that’s perfect for spooning over mashed potatoes or rice.

It’s the kind of meal that makes your whole house smell amazing and brings everyone to the dinner table.

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What Kind of Pork Shoulder Should I Use?

For this braised recipe, you’ll want to look for a bone-in pork shoulder roast or Boston butt roast, which are essentially the same cut with slightly different names depending on your region. The bone-in version will give you more flavor during the long braising process, but a boneless roast will work just fine too if that’s what you can find. Look for a piece with good marbling – those white streaks of fat throughout the meat – since they’ll break down during cooking and keep your pork incredibly tender. Don’t worry about trimming excess fat before cooking, as it will render out and add richness to your braising liquid.

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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 either works perfectly. If you can’t find either, pork butt roast or even a thick pork chop roast will do the job – just adjust cooking time for smaller cuts.
• Fresh apple cider: If you can’t find fresh apple cider, bottled works fine too. In a pinch, you can use apple juice mixed with a splash of apple cider vinegar (about 1 teaspoon per cup) to add some tang.
• Chicken stock: Vegetable broth or even beef stock work as substitutes here. You could also use water with an extra bouillon cube if that’s what you have on hand.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in for dijon. Use the same amount, though whole grain will add a bit more texture.
• Fresh herbs: Don’t have fresh rosemary and thyme? Use about 1 teaspoon each of dried herbs instead. Add them at the same time, but they’ll blend in more rather than being picked out later.
• Firm apples: Granny Smith, Honeycrisp, or Braeburn apples work great. Avoid soft varieties like Red Delicious as they’ll turn to mush during the long cooking process.

Watch Out for These Mistakes While Cooking

The biggest mistake when braising pork shoulder is skipping the searing step – that golden-brown crust you get from properly searing the meat in hot oil adds tons of flavor that you can’t get back later. Make sure your oil is hot and don’t move the pork around too much; let it develop that nice crust on all sides before adding your liquids. Another common error is using apple cider vinegar instead of fresh apple cider, which will make your braising liquid way too acidic and overpower the dish. Keep your braising liquid at a gentle simmer rather than a rolling boil, as high heat will make the meat tough and stringy instead of fork-tender. Finally, resist the urge to check on it too often – opening the pot releases heat and steam, which can add significant time to your cooking process.

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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 Brussels sprouts 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 delicious sauce – trust me, you won’t want to waste a drop!

Storage Instructions

Refrigerate: This braised pork shoulder actually gets better after a day or two in the fridge! Store the meat and braising liquid together in an airtight container for up to 4 days. The flavors really meld together nicely, and it makes for easy weeknight dinners when you just need to reheat portions.

Freeze: You can freeze portions of this pork for up to 3 months in freezer-safe containers or heavy-duty freezer bags. I like to freeze it in family-sized portions with some of the braising liquid to keep the meat moist. Just make sure it’s completely cooled before freezing.

Reheat: Warm up your pork shoulder gently in a covered pot on the stovetop with a splash of the braising liquid, or use the microwave on medium power. You can also reheat it in a 325°F oven covered with foil. The meat should be heated through and still tender when it’s ready to serve.

Estimated Nutrition

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

• Calories: 3400-4000
• Protein: 320-370 g
• Fat: 230-270 g
• Carbohydrates: 65-80 g

Ingredients

For the seasoned pork and braising liquid:

• 2 cups chicken broth (I use Better Than Bouillon for deeper flavor)
• 2 tbsp dijon mustard
• 4 to 5 lb pork shoulder or boston butt roast
• 2 cups fresh apple cider (don’t use apple cider vinegar!)
• 1 tbsp dried minced onion
• 2 tbsp neutral cooking oil (avocado or vegetable oil work well)
• 1 whole garlic
• 3 rosemary sprigs (fresh)
• 4 thyme sprigs (fresh)
• Freshly ground black pepper, to taste
• Kosher salt, to taste (I prefer Diamond Crystal)

For the roasting pan additions:

• 2 tart apples, peeled and cut into wedges (Granny Smith or Honeycrisp work beautifully)
• 1 red onion

Step 1: Prep and Season the Pork

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

Preheat the oven to 325°F.

Trim any excess fat from the pork shoulder or Boston butt if present, especially large fat caps.

If using boneless pork, cut into 4 large pieces; otherwise, leave whole if bone-in.

Pat the pork dry thoroughly with paper towels, then liberally season all over 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 and shimmering, arrange the seasoned pork pieces in a single layer, searing for 4-5 minutes per side until each side is deeply browned.

Depending on the size of your dutch oven, you may need to do this in batches to avoid overcrowding.

Step 3: Prepare Braising Liquid and Aromatics

• 2 cups fresh apple cider
• 2 cups chicken broth
• 2 tbsp dijon mustard
• 1 tbsp dried minced onion
• 3 rosemary sprigs
• 4 thyme sprigs
• 1 head garlic

While the pork sears, whisk together the fresh apple cider, chicken broth, dijon mustard, and dried minced onion in a bowl and set aside.

Tie the rosemary and thyme sprigs together with kitchen twine to create a bouquet garni.

Slice the top off the garlic head (not the root end) to expose the cloves.

Step 4: Braise the Pork

• seared pork from Step 2
• braising liquid and aromatics from Step 3

Once the pork is deeply browned on all sides, pour the prepared braising liquid over the pork in the dutch oven.

Nestle in the bundle of rosemary and thyme as well as the garlic head.

Cover the pot and transfer to the preheated oven.

Braise for about 3 hours (start checking for doneness after 2½ hours if using boneless pork), flipping the pork halfway through.

The pork should be just shy of fork tender at this point.

Step 5: Add Apples and Onions

• 1 red onion, cut into thick rounds
• 2 firm, slightly tart apples

Once the pork is nearly fork tender, remove the pot from the oven.

Arrange the thick rounds of red onion and the peeled, wedged apples around the pork in the braising liquid.

Cover and return to the oven for another 30-45 minutes until the pork is very tender, the onions have softened, and the apples are cooked but still holding their shape.

I like to choose slightly tart apples here—the flavor balances the richness of the pork beautifully.

Step 6: Rest, Finish, and Serve

Remove the dutch oven from the oven and let the pork rest in the braising liquid for about 30 minutes before serving.

Squeeze the roasted garlic cloves out of their husk into the broth or onto the pork for extra flavor.

Taste the braising liquid and adjust the seasoning with additional salt and freshly ground black pepper if needed.

Serve the pork with the apples and onions, spooning some of the fragrant juices over the top.

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Tasty Apple Cider Braised Pork Shoulder

Delicious Tasty Apple Cider Braised Pork Shoulder recipe with step-by-step instructions.

5 from 1 vote

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Prep Time 1 hour hr 18 minutes mins

Cook Time 2 hours hrs 37 minutes mins

Total Time 3 hours hrs 55 minutes mins

Servings 4

Calories 3700 kcal

Ingredients

  

For the seasoned pork and braising liquid:

• 4 to 5 lb pork shoulder or Boston butt roast
• 2 tbsp neutral cooking oil
• 2 cups fresh apple cider (not apple cider vinegar)
• 2 cups chicken broth
• 2 tbsp dijon mustard
• 1 tbsp dried minced onion
• 1 head garlic, top sliced away (not root end)
• 3 rosemary sprigs
• 4 thyme sprigs
• kosher salt, to taste
• freshly ground black pepper, to taste

For the roasting pan additions:

• 1 red onion, cut into thick rounds
• 2 firm, slightly tart apples, peeled and cut into wedges

Instructions

 

• Preheat the oven to 325°F. Trim any excess fat from the pork shoulder or Boston butt if present, especially large fat caps. If using boneless pork, cut into 4 large pieces; otherwise, leave whole if bone-in. Pat the pork dry thoroughly with paper towels, then liberally season all over with kosher salt and freshly ground black pepper.
• Heat the neutral cooking oil in a large dutch oven over medium-high heat. Once the oil is hot and shimmering, arrange the seasoned pork pieces in a single layer, searing for 4-5 minutes per side until each side is deeply browned. Depending on the size of your dutch oven, you may need to do this in batches to avoid overcrowding.
• While the pork sears, whisk together the fresh apple cider, chicken broth, dijon mustard, and dried minced onion in a bowl and set aside. Tie the rosemary and thyme sprigs together with kitchen twine to create a bouquet garni. Slice the top off the garlic head (not the root end) to expose the cloves.
• Once the pork is deeply browned on all sides, pour the prepared braising liquid over the pork in the dutch oven. Nestle in the bundle of rosemary and thyme as well as the garlic head. Cover the pot and transfer to the preheated oven. Braise for about 3 hours (start checking for doneness after 2½ hours if using boneless pork), flipping the pork halfway through. The pork should be just shy of fork tender at this point.
• Once the pork is nearly fork tender, remove the pot from the oven. Arrange the thick rounds of red onion and the peeled, wedged apples around the pork in the braising liquid. Cover and return to the oven for another 30-45 minutes until the pork is very tender, the onions have softened, and the apples are cooked but still holding their shape. I like to choose slightly tart apples here—the flavor balances the richness of the pork beautifully.
• Remove the dutch oven from the oven and let the pork rest in the braising liquid for about 30 minutes before serving. Squeeze the roasted garlic cloves out of their husk into the broth or onto the pork for extra flavor. Taste the braising liquid and adjust the seasoning with additional salt and freshly ground black pepper if needed. Serve the pork with the apples and onions, spooning some of the fragrant juices over the top.