Apple Cider Braised Pork Shoulder – A Cozy Fall Feast in One Pot

When the leaves turn golden and the air grows crisp, few dishes capture the spirit of fall quite like Apple Cider Braised Pork Shoulder. It’s the kind of meal that fills your home with the rich aroma of slow-cooked pork, simmering apples, caramelized onions, and warm spices. Every bite feels like autumn on a plate — tender, deeply savory pork infused with the subtle sweetness of cider and herbs.

This dish is rustic, comforting, and perfect for cozy gatherings or a Sunday dinner that feels special yet effortless. The beauty of braising is that it transforms a humble cut of meat into something extraordinary — fork-tender, flavorful, and bathed in a luxurious, cider-infused sauce.

Whether served over mashed potatoes, creamy polenta, or alongside roasted root vegetables, Apple Cider Braised Pork Shoulder is the kind of slow-cooked masterpiece that feels both nostalgic and celebratory.

---

Ingredients:

• 4 pounds pork shoulder (bone-in or boneless)
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups apple cider (not vinegar)
• 1 cup chicken broth
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 2 apples, sliced (Honeycrisp or Gala recommended)
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon butter (optional, for finishing the sauce)

---

Instructions:

1. Preheat the oven: Set oven to 325°F (160°C). Pat the pork shoulder dry with paper towels and season generously with salt and pepper.
2. Sear the pork: In a large Dutch oven, heat olive oil over medium-high heat. Add the pork shoulder and sear on all sides until golden brown, about 4–5 minutes per side. Remove and set aside.
3. Sauté aromatics: Add onions to the same pot and cook until soft and lightly caramelized, about 6 minutes. Add minced garlic and cook for another 30 seconds.
4. Deglaze with cider: Pour in ½ cup of apple cider, scraping up browned bits from the bottom of the pot.
5. Add remaining ingredients: Stir in chicken broth, Dijon mustard, brown sugar, vinegar, apples, thyme, and bay leaf. Nestle the pork back into the pot.
6. Braise: Cover the pot with a lid and transfer to the oven. Braise for 3 to 3½ hours, or until the pork is tender and falls apart easily with a fork.
7. Finish the sauce: Remove the pork and discard the bay leaf. Skim excess fat from the surface of the liquid. If desired, stir in a tablespoon of butter for extra richness. Simmer uncovered on the stove for 5–10 minutes to thicken slightly.
8. Serve: Shred the pork gently and spoon the cider sauce over the top. Garnish with fresh thyme or apple slices before serving.

---

Tips & Tricks

• Choose the right cider: Use fresh, non-alcoholic apple cider (not vinegar). Hard cider can also be used for a more complex, slightly boozy flavor.
• Don’t rush the sear: Browning the meat adds deep, caramelized flavor that forms the foundation of the sauce.
• Make ahead: This dish tastes even better the next day! Store overnight to let the flavors meld, then reheat gently before serving.
• For extra depth: Add a splash of bourbon or a tablespoon of whole-grain mustard for a bold twist.

---

Variations

• Cider-Braised Pork with Vegetables: Add chunks of carrots, parsnips, or potatoes directly to the pot during the last hour of cooking for a complete one-pot meal.
• Apple & Sage Version: Swap thyme for fresh sage leaves and add a pinch of cinnamon for a more aromatic fall flavor.
• Instant Pot Shortcut: Sear the pork using the sauté setting, then pressure cook on high for 60 minutes with natural release for 15 minutes.
• Pulled Pork Sandwiches: Shred the braised pork and serve on toasted brioche buns with coleslaw — perfect for game day!

---

Serving Suggestions
Apple Cider Braised Pork Shoulder shines when served with creamy mashed potatoes or buttered egg noodles to soak up the sauce. For a lighter touch, try it with roasted Brussels sprouts or sautéed kale. It also pairs beautifully with a crisp green apple salad or buttery dinner rolls to balance the richness.

For drinks, serve with a chilled hard cider or a dry white wine like Chardonnay — both enhance the apple-forward notes in the dish.

---

Storage Information
Leftovers keep wonderfully! Store in an airtight container in the fridge for up to 4 days. To reheat, warm slowly on the stove with a splash of broth or cider to keep it moist. For longer storage, freeze shredded pork and sauce in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

---

FAQ
Can I use pork butt instead of pork shoulder?
Yes! Pork butt (Boston butt) is nearly identical in texture and works perfectly for braising.

Can I make this in a slow cooker?
Absolutely. Sear the pork first, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.

What’s the difference between apple cider and apple juice?
Apple cider is unfiltered and less sweet, which gives the sauce more body and a natural apple tang — apple juice can be substituted, but it’s best to reduce the sugar slightly.

---

History / Fun Facts
Braising has deep roots in both European and American culinary traditions, especially in regions where apples and pork were staples of fall cooking. The pairing of pork and apples dates back centuries — the sweetness of the fruit beautifully complements the savory richness of the meat. In colonial America, apple cider was often used for cooking long before refrigeration made fresh apples available year-round.

Today, this recipe brings that heritage to your kitchen — combining old-fashioned comfort with modern simplicity. The aroma alone — warm apples, sizzling pork, and earthy herbs — is enough to make you want to curl up under a blanket and savor every spoonful.

Whether you’re cooking for family, entertaining guests, or simply indulging in a quiet weekend dinner, Apple Cider Braised Pork Shoulder is the definition of cozy fall comfort food.