Go Back
A close-up image of a tender Apple Cider Braised Pork Shoulder resting in a rich, glossy sauce in a Dutch oven.

Ultimate Apple Cider Braised Pork Shoulder

This recipe transforms a humble pork shoulder into a succulent, fall-apart tender masterpiece through the alchemy of low-and-slow braising in apple cider. A deep sear builds a flavor foundation, while a long oven cook melts collagen into gelatin for an unctuous texture. The resulting sauce, balanced with a hit of vinegar, is rich, complex, and the perfect finishing touch.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 2 tbsp high-heat oil e.g., avocado or grapeseed
  • 1 large yellow onion, roughly chopped
  • 2 medium carrots, roughly chopped
  • 2 ribs celery, roughly chopped
  • 6 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 3 cups high-quality apple cider not juice
  • 1 cup low-sodium chicken stock
  • 2 tbsp apple cider vinegar

Equipment

  • Large Dutch oven or heavy-bottomed pot with tight-fitting lid
  • Instant-read thermometer
  • Tongs
  • Sturdy fork
  • Paper towels
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Saucepan
  • Fine-mesh strainer
  • Platter or serving dish
  • Aluminum foil

Method
 

  1. Pat the pork shoulder completely dry with paper towels. Season aggressively on all sides with salt and pepper. Let it sit at room temperature for 45-60 minutes.
  2. Preheat oven to 300°F (149°C). Heat oil in a Dutch oven over medium-high heat until shimmering. Sear the pork, fat-side down first, for 4-5 minutes per side until a deep golden-brown crust forms on all sides. Transfer pork to a plate.
  3. Reduce heat to medium. Add the onion, carrot, and celery to the pot. Cook for 6-8 minutes, stirring occasionally, until softened and beginning to brown.
  4. Add the garlic, rosemary, thyme, and bay leaves to the pot. Cook for 1 minute until fragrant.
  5. Pour in the apple cider and chicken stock, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Bring to a simmer, then stir in the apple cider vinegar.
  6. Carefully return the pork to the pot, fat-side up. The liquid should come about one-third to halfway up the side of the roast.
  7. Cover the pot with its lid and place it in the preheated oven. Braise for 4 to 5 hours, basting the top with braising liquid once every hour, until the pork is completely tender and an instant-read thermometer inserted into the thickest part reads at least 195°F (90°C).
  8. Carefully transfer the pork to a cutting board or platter, tent loosely with foil, and let it rest for at least 30 minutes.
  9. Meanwhile, strain the braising liquid into a saucepan, skim off excess fat, and reduce over medium heat until it reaches a saucy, slightly thickened consistency.
  10. Serve the pork shredded or in large chunks, drenched with the reduced apple cider sauce.

Notes

For the best flavor and texture, a bone-in pork shoulder is highly recommended. Do not skip the searing step or the resting period. The target internal temperature of 195-205°F (90-96°C) is crucial for tenderness. The sauce can be further thickened with a cornstarch slurry if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.