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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with tender, pulled-apart pork in a rich cider sauce with soft apples and onions. Braised low and slow in a Dutch oven until fork-tender, then reduced for a glossy finish.
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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: 650
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
  • 2 tbsp olive oil
Aromatics and braising liquids
  • 1 onion Sliced
  • 4 clove garlic 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 and cut into wedges
  • 4 sprig fresh thyme
  • 2 sprig fresh rosemary

Equipment

  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 325F and season the pork with salt, black pepper, and smoked paprika.
Sear and build the base
  1. Heat olive oil in a Dutch oven over hot heat and sear the pork for 4-5 minutes per side until well browned, then remove to a plate.
  2. Cook the onion for 5 minutes in the Dutch oven, then add the smashed garlic and cook for 1 minute.
  3. Stir in the apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits from the bottom until combined.
Braise
  1. Return the pork to the Dutch oven with fresh thyme and fresh rosemary, cover, and braise in the oven at 325F for 2 1/2 hours.
  2. Add the apple wedges and braise covered at 325F for 45 minutes more until the pork is fork-tender.
Finish and serve
  1. Shred the pork into large pieces and return it to the sauce.
  2. Simmer the braising liquid on the stove for 10 minutes to reduce, stirring as it thickens, until glossy.
  3. Serve the pork with the cider sauce and apples.

Notes

For the most tender pull, keep the Dutch oven tightly covered during the braise so the pork stays moist. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze portions with sauce for up to 2 months and thaw overnight in the fridge. Dietary swap: substitute apple cider vinegar with balsamic vinegar in the same amount for a slightly deeper tang (flavor will shift).