This apple cider braised pork shoulder is tender and full of flavor! Cooking it in apple cider makes the meat juicy and gives it a sweet touch that everyone will love.
Every time I make this, my house smells amazing, and I can’t resist sneaking bites as it cooks. Serve it with some mashed potatoes, and you’ll feel like a chef for the night!
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for slow cooking since it breaks down beautifully and becomes super tender. If you’re looking for a leaner option, you could use pork loin, but it may not be as juicy. Just check the cooking times if you switch!
Apple Cider: I love using unsweetened apple cider for this recipe as it adds a natural sweetness without the extra sugar. If you can’t find it, you can use apple juice, but it might be a bit sweeter—so adjust the brown sugar accordingly!
Fresh Herbs: While I recommend fresh rosemary and thyme for the best flavor, dried herbs work in a pinch. Use one-third of the amount if substituting dried for fresh. I often keep dried herbs on hand for convenience!
Apples: I prefer Granny Smith apples for their tartness which balances the sweetness of the cider. However, Honeycrisp or other firm apples can also work. Just avoid mushy varieties like McIntosh.
What’s the Best Way to Sear Pork Shoulder?
Searing pork shoulder is crucial for achieving a rich flavor and nice color. Here’s how you can get it just right:
- Make sure the pork is patted dry—this helps it brown better.
- Heat the oil until it’s shimmering but not smoking. If it’s too hot, the outside may burn before the inside cooks.
- Don’t overcrowd the pot; if your pork is too big, do it in batches to get an even sear on all sides.
- When you see a nice golden crust form (about 4-5 minutes per side), it’s time to take it out.
This step not only adds flavor but also texture to your dish! Trust me, taking a little time here will make a big difference.
How to Ensure the Pork is Fork-Tender?
The secret to fork-tender pork shoulder is low and slow cooking. Here’s what to remember:
- Keep your oven at 325°F (160°C) for even cooking and moisture retention.
- Cook for at least 3 hours, checking periodically. If you can easily shred it with a fork, it’s done!
- If it’s not tender enough, cover and let it cook longer—braising times can vary based on the size of your pork shoulder.
Don’t rush it—this patience pays off with melt-in-your-mouth tenderness!
Tender Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
For the Pork:
- 4 to 5 pounds pork shoulder, bone-in or boneless
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Base:
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups apple cider (preferably unsweetened)
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
For the Herbs and Spices:
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 apples, cored and sliced (such as Granny Smith or Honeycrisp)
- Optional: 1 cinnamon stick or 1/2 teaspoon ground cinnamon for warmth
For Garnish:
- Chopped fresh parsley, optional
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 3 to 4 hours of cooking time in the oven. It’s a great recipe to make ahead since the flavors only get better with time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (160°C) so it’s ready for the pork shoulder.
2. Prepare the Pork:
Take your pork shoulder and pat it dry with paper towels. This helps it sear better. Now, season the meat generously with salt and pepper all over to enhance its flavor.
3. Sear the Pork:
In a large, heavy-bottomed Dutch oven or an oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the pork shoulder and sear it on all sides until it’s nicely browned, about 4-5 minutes per side. After browning, carefully remove the pork and set it aside on a plate.
4. Sauté the Onions and Garlic:
Lower the heat to medium and toss the sliced onions into the pot. Sauté them for about 5 minutes until they soften and turn translucent. Then, add the minced garlic and cook for an additional 30 seconds until the garlic is fragrant.
5. Mix in the Liquids:
Pour in the apple cider, chicken broth, apple cider vinegar, and brown sugar. Stir everything together, making sure to scrape up any flavorful bits stuck to the bottom of the pot from the pork. Those bits add great flavor!
6. Add the Herbs and Return the Pork:
Add in the rosemary, thyme, bay leaves, and the cinnamon stick if you’re using it. Now, carefully place the pork shoulder back into the pot, making sure it’s nestled well into the liquid.
7. Add Apples:
Scatter the sliced apples around the pork—this will add sweetness and flavor as they cook.
8. Braise in the Oven:
Cover the pot with a tight-fitting lid and place it in your preheated oven. Let it braise for about 3 to 4 hours, checking occasionally. You’ll know it’s done when the meat is fork-tender and just pulls apart easily.
9. Rest the Pork:
Once it’s ready, take the pot out of the oven and carefully remove the pork shoulder. Let it rest on a cutting board for about 10-15 minutes to retain its juices.
10. Reduce the Sauce (Optional):
Meanwhile, you can simmer the braising liquid on the stovetop over medium heat if you’d like to reduce it a bit and concentrate the flavors. Just cook it for a few minutes until slightly thickened.
11. Shred the Pork:
Using two forks, shred the pork into bite-sized pieces and mix it with the juices and apples in the pot.
12. Serve!
Garnish with chopped fresh parsley if desired and serve your delicious apple cider braised pork shoulder warm alongside mashed potatoes, roasted vegetables, or nice crusty bread. Enjoy every bite!
This dish is perfect for gatherings or a comforting family dinner—everyone will love the tender, juicy pork with its sweet apple flavor!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Pork?
Yes! While pork shoulder is ideal for braising due to its fat content and tenderness, you can also use pork loin. Just keep in mind that it may cook faster, so check for doneness around the 2-3 hour mark to avoid drying it out.
Is It Possible to Make This Recipe in a Slow Cooker?
Absolutely! You can follow the same steps for searing and sautéing, then transfer everything to a slow cooker. Cook on low for about 6-8 hours or until the pork is fork-tender. It’s an easy way to have it ready when you come home!
How Should I Store Leftovers?
Let the leftover pork cool completely, then transfer it to an airtight container. You can keep it in the fridge for up to 3-4 days. For longer storage, freeze it for up to 3 months. Just remember to thaw it in the fridge before reheating!
What’s the Best Way to Reheat the Braised Pork?
The best way to reheat your braised pork is on the stovetop over low heat, adding a splash of broth to keep it moist. You can also use the microwave—just cover it loosely and heat in short bursts, stirring in between to ensure even heating.
