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A tender, slow-cooked Apple Cider Braised Pork Shoulder served in a bowl with caramelized onions, apple slices, and fresh thyme, all coated in a rich apple cider glaze.

Apple Cider Braised Pork Shoulder

Fork-tender Apple Cider Braised Pork Shoulder low and slow in apple cider with onions, apples, and herbs, finished with a glossy, rich sauce.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Rest Time 15 minutes
Total Time 4 hours 20 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 4–5 pound boneless pork shoulder - patted dry
  • 2 tablespoon olive oil - for searing
  • salt and black pepper - to taste
  • 2 tablespoon brown sugar - helps crust
For the Braising Liquid
  • 3 cup apple cider - not vinegar
  • 1 cup chicken or vegetable broth
  • 2 tablespoon apple cider vinegar - balance
  • 2 tablespoon Dijon mustard - whisk to dissolve
  • 3–4 sprig fresh thyme
  • 2 sprig fresh rosemary
  • 2 whole bay leaves - remove after cooking
For the Vegetables
  • 2 large apples - cored chunked (mixed varieties ideal)
  • 2 large yellow onions - chunked
  • 6 clove garlic - smashed
  • 3 whole carrots - chunked
  • 2 rib celery - chunked
Optional Finish
  • 8 tablespoon cold unsalted butter - whisk in off heat 1 tablespoon at a time

Equipment

  • 1 6–7 qt Dutch oven with lid (Oven-safe)
  • 1 Tongs (For searing and flipping)
  • 1 Large cutting board (Resting and shredding)
  • 1 Chef’s knife (Slicing and chopping)
  • 2 Forks (For shredding)
  • 1 Fat separator or large spoon (To skim fat)

Method
 

  1. Pat dry, season well, and brown all sides in hot oil until deeply crusted.
  2. Soften onions, apples, carrots, and celery; add garlic to pick up fond.
    A Dutch oven containing browned pork pieces, carrots, celery, onions, and herbs gently simmering in broth, creating a hearty base for apple cider braised pork shoulder.
  3. Pour in cider and broth, whisk vinegar and Dijon, add herbs, and bring to simmer.
    A Dutch oven filled with apple cider braising liquid, featuring sliced apples, sprigs of rosemary and thyme, and aromatic spices simmering together to create a rich, flavorful base.
  4. Nestle pork in liquid, cover, and cook at 325°F until fork-tender and shreddable.
  5. Skim fat, reduce sauce to thicken, whisk in butter if using, then shred and serve.
    A tender, slow-cooked Apple Cider Braised Pork Shoulder served in a bowl with caramelized onions, apple slices, and fresh thyme, all coated in a rich apple cider glaze.

Nutrition

Serving: 300gCalories: 520kcalCarbohydrates: 22gProtein: 40gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 125mgSodium: 780mgPotassium: 700mgFiber: 2gSugar: 14gVitamin A: 350IUVitamin C: 6mgCalcium: 53mgIron: 3.2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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