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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder is cooked low-and-slow until the pork is fork-tender and fall-apart. The braising liquid is reduced with apple cider, broth, and Dijon for a tangy-sweet sauce, then finished with soft onions and apple slices.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder chunks
  • 2 lb boneless pork shoulder
  • 1 tbsp olive oil
  • 0.5 Salt and pepper, to taste Use to season.
Aromatics and herbs
  • 3 garlic, minced
  • 2 fresh thyme Use sprigs.
  • 1 fresh rosemary Use sprig.
Braising liquid
  • 2 tbsp apple cider vinegar
  • 1.5 cup apple cider
  • 1 cup chicken broth
  • 1 tbsp Dijon mustard
Finish with onions and apples
  • 1 onion, sliced
  • 2 Granny Smith apples, peeled and sliced

Equipment

  • 1 Dutch oven

Method
 

Preheat and season
  1. Preheat the oven to 325F. Position a rack in the middle so the Dutch oven braises evenly.
  2. Season the pork shoulder generously with salt and pepper. Pat it lightly so the seasoning adheres to the meat.
Brown and build flavor
  1. Heat the olive oil in a large Dutch oven over medium-high heat and brown the pork on all sides, about 5 minutes per side. Leave deep browned spots for flavor in the sauce.
  2. Remove the pork and sauté the garlic, thyme, and rosemary in the pot for 1 minute. Stir until fragrant and aromatic, watching that garlic does not burn.
  3. Add the apple cider vinegar, apple cider, chicken broth, and Dijon mustard, scraping up any browned bits from the bottom. Bring the liquid to a gentle simmer so it starts braising immediately.
Braise until fork-tender
  1. Return the pork to the pot, cover, and braise in the oven for 2 to 2 1/2 hours, flipping halfway. Continue braising until fork-tender and the meat easily pulls apart.
Finish with onions and apples
  1. Add the sliced onion and apples, cover, and return to the oven for 20-30 minutes. Cook until the apples are soft and the onions are tender.
  2. Remove the herb sprigs, adjust seasoning, and serve the pork with the braising liquid spooned over top. Taste and add salt and pepper if needed for balance.

Notes

For the richest sauce, keep the Dutch oven covered during the braise and don’t uncover until the oven time is done. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in a pot or microwave with a splash of braising liquid. Freezing is yes—freeze pork and sauce up to 2 months, then thaw and reheat until hot. For a lighter option, use low-sodium chicken broth and reduce added salt to taste.