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Apple Cider Braised Pork Shoulder is shown as a delicious featured image for a recipe article.

Perfect Apple Cider Braised Pork Shoulder

This Apple Cider Braised Pork Shoulder recipe delivers incredibly tender and flavorful pork, slow-cooked to perfection. The combination of apple cider, aromatic herbs, and patient braising results in a melt-in-your-mouth main course that's perfect for any occasion and sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 2025
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 pound pork shoulder, also known as pork butt
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups apple cider
  • 1 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt to taste
  • Pepper to taste
  • 1 apple, peeled, cored, and chopped optional
  • Fresh parsley, for garnish optional

Equipment

  • Dutch oven or oven-safe pot with a tight-fitting lid
  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Paper towels
  • Two forks
  • Oven

Method
 

  1. Pat the pork shoulder dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
  3. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork from the pot and set aside.
  4. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Pour in the apple cider and scrape up any browned bits from the bottom of the pot. Let the cider simmer for a few minutes to reduce slightly.
  6. Stir in the chicken broth, apple cider vinegar, Dijon mustard, brown sugar, thyme, rosemary, and bay leaf. If using, add the chopped apple.
  7. Return the pork shoulder to the pot. The liquid should come about halfway up the side of the pork. If needed, add a little more chicken broth. Bring the liquid to a simmer, then cover the pot.
  8. Transfer the pot to a preheated oven at 325°F (160°C) and braise for 3-4 hours, or until the pork is fork-tender. The exact cooking time will depend on the size of your pork shoulder.
  9. Remove the pot from the oven and let the pork rest for 15-20 minutes.
  10. Use two forks to shred the pork.
  11. Serve the shredded pork with the braising liquid spooned over the top. Garnish with fresh parsley, if desired.

Notes

For best results, use a Dutch oven and sear the pork shoulder well. Braising takes time, so be patient. Taste the braising liquid after the pork is cooked and adjust the seasonings as needed. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. To make in a slow cooker, sear pork and then cook on low for 6-8 hours. To make in an Instant Pot, sear the pork and then cook on high pressure for 60 minutes, followed by a 15-minute natural pressure release.