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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder that turns fall-apart tender in a Dutch oven, with caramelized apple cider pan sauce and tender apple slices. Seasoned pork is seared first, then braised low and slow until shreddable for serving over mashed potatoes.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder braise
  • 4 lb boneless pork shoulder Use boneless pork shoulder for best shred-ability.
  • 2 cup apple cider Hard or fresh apple cider both work.
  • 1 cup chicken broth
  • 3 apples Cored and quartered.
  • 1 onion Sliced.
  • 4 clove garlic Smashed.
  • 3 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 0.5 salt and pepper Measure to taste; season pork generously and adjust sauce if needed.
  • 1 mashed potatoes For serving.

Equipment

  • 1 Dutch oven

Method
 

Season and preheat
  1. Preheat the oven to 325F, then season the pork shoulder generously with salt and pepper, making sure it’s well coated.
  2. Heat the olive oil in a Dutch oven over medium-high heat until shimmering, then sear the pork on all sides until deeply browned.
Sauté and braise
  1. Remove the pork and sauté the onion and garlic for 3 minutes, scraping up browned bits from the bottom of the pot.
  2. Whisk the apple cider, chicken broth, Dijon mustard, brown sugar, and apple cider vinegar, then pour the mixture into the pot.
  3. Return the pork to the pot, then add the apples, thyme, and rosemary.
  4. Cover and braise in the oven for 3-1/2 to 4 hours at 325F until the pork is fall-apart tender, with the sauce visibly bubbling around the edges.
Shred and serve
  1. Shred the pork in the juices until coated and glossy, then adjust seasoning in the sauce if needed.
  2. Serve the shredded pork over mashed potatoes, spooning the apple cider braising sauce and apples on top.

Notes

For the most flavor, don’t rush the browning step—deep caramelized color sets up the braising sauce. Refrigerate leftovers in a covered container for up to 4 days; rewarm gently on the stove until hot throughout. Freezing is not recommended for the best apple texture after reheating. If you want it lighter, use low-sodium chicken broth and reduce added salt while keeping the Dijon for tang.