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Apple Cider Braised Pork Shoulder

Tender pork shoulder slowly braised in apple cider, onions, and herbs until fall-apart delicious — a perfect cozy fall dinner.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Fall
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 lb pork shoulder bone-in or boneless
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups apple cider not vinegar
  • 1 cup chicken broth
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 2 apples, sliced Honeycrisp or Gala
  • 2 sprigs fresh thyme or 1 tsp dried
  • 1 bay leaf
  • 1 tbsp butter optional, for finishing
  • salt and pepper to taste

Equipment

  • Dutch oven or heavy pot
  • Tongs
  • Wooden spoon
  • Ladle

Method
 

  1. Preheat oven to 325°F (160°C). Season pork with salt and pepper.
  2. Heat olive oil in a Dutch oven and sear pork on all sides until golden.
  3. Remove pork and add onions; cook until soft. Add garlic and sauté briefly.
  4. Deglaze with ½ cup cider, scraping up browned bits.
  5. Add remaining cider, broth, mustard, brown sugar, vinegar, apples, thyme, and bay leaf. Return pork to pot.
  6. Cover and braise in oven for 3 to 3½ hours until tender.
  7. Remove pork; skim fat and reduce sauce. Stir in butter if desired.
  8. Shred pork and serve with cider sauce spooned over top.

Notes

Perfect for fall gatherings or cozy Sunday dinners. Serve over mashed potatoes or polenta.