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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with tender, fork-shredded meat and soft apples in a rich cider sauce. Braised low and slow in a Dutch oven until the pork is pull-apart tender.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasonings
  • 4 lb boneless pork shoulder Cut into 2 large pieces.
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
Aromatics and braising liquids
  • 2 tbsp olive oil
  • 1 onion Large, sliced.
  • 4 garlic Cloves, smashed.
  • 2 cup apple cider
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
Fruit and herbs
  • 2 apples Cored, cut into wedges.
  • 4 fresh thyme Fresh thyme, sprigs.
  • 2 fresh rosemary Fresh rosemary, sprigs.

Equipment

  • 1 Dutch oven

Method
 

Preheat and season
  1. Preheat the oven to 325F, then season the pork shoulder with salt, black pepper, and smoked paprika. Visual cue: the surface should look evenly dusted with seasoning.
Sear and build flavor
  1. Heat olive oil in a Dutch oven until hot, then sear the pork 4-5 minutes per side until well browned and remove it. Visual cue: deep brown crust forms on the outside.
  2. Cook the onion for 5 minutes, stirring, then add the smashed garlic and cook for 1 minute. Visual cue: the onion softens and the garlic becomes fragrant without browning.
  3. Stir in the apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits from the bottom. Visual cue: the sauce turns uniformly colored and glossy.
Braise until fork-tender
  1. Return the pork to the Dutch oven with the thyme and rosemary, cover, and braise for 2 1/2 hours at 325F. Visual cue: the pork begins to look very tender and pulls easily at the edges.
  2. Add the apple wedges and braise covered for 45 minutes more until the pork is fork-tender. Visual cue: apples soften and the pork yields readily to a fork.
Shred and reduce sauce
  1. Shred the pork into large pieces, then simmer the braising liquid on the stove for 10 minutes to reduce. Visual cue: the sauce thickens slightly and coats the back of a spoon.
  2. Serve the shredded pork with the reduced cider sauce and apples. Visual cue: apples are visible throughout the sauce and the pork looks juicy.

Notes

For the best texture, let the braise rest 10 minutes before shredding so the meat holds together in large pieces. Refrigerate leftovers in an airtight container up to 4 days; freeze the shredded pork with sauce up to 3 months. To make it lower-sugar, reduce the brown sugar to 1 tablespoon and increase apple cider by 2 tablespoons if the sauce seems too thin.