Get ready for a one-pot comfort dinner that tastes like fall in a bowl. This Apple Cider Braised Pork Shoulder cooks slowly in sweet apple cider and onions. It becomes very tender. The braising liquid turns into a luscious sauce infused with garlic and a splash of apple cider vinegar for balance. Juicy, rich, and full of cozy flavor. This dish is perfect for crisp autumn nights.
Melt-in-Your-Mouth Pork!
Get ready to fall in love with this Apple Cider Braised Pork Shoulder pot meal as much as my family and I did. This is truly the most tender, melt-in-your-mouth pork shoulder recipe you’ll ever make.
We love pork shoulder in my family, especially because we’re big fans of carnitas tacos and slow cooker pulled pork for easy weeknight dinners. I made Apple Cider Chicken with my homemade apple cider the other day, and it was amazing! So, I thought, why not try it with pork shoulder too? The result was incredible! The pork turned out so juicy and tender that it practically fell apart with a fork.
We enjoyed it for three days with mashed potatoes, air fryer green beans, and a crisp arugula salad. The perfect cozy fall dinner, especially when you end it with a warm apple cider donut for dessert.
Key Ingredients and Why They Work
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Apples: Fresh apples add a touch of sweetness and texture contrast. I’ve tested Honeycrisp and Gala, and both hold their shape well after long cooking.
Pork Shoulder: I’ve tested this recipe with both bone-in and boneless cuts, and boneless makes it easier to sear evenly and shred later. Cutting it into four large pieces helps it braise faster and soak up all that sweet apple cider flavor. You can also use pork butt too! Just note that pork butt might release a little more fat, so you can skim the excess fat of the sauce before serving if you prefer a lighter finish.
Can I use Bone-in pork shoulder? Yes you can, but it takes a little longer to cook than boneless. So, plan to add about 30–45 minutes to your braising time. The meat is done when it’s fork-tender and easily pulls apart.
Apple Cider: Use homemade apple cider for the best flavor. It’s naturally sweeter and gives the sauce a rich, fruity depth. I tested it with regular apple juice too, but cider made the pork more flavorful and aromatic. You can also use store-bought apple cider.
Onions: Thinly sliced onions melt into the sauce as the pork cooks, adding natural sweetness and body. Don’t skip them — they balance the tang from the cider and vinegar beautifully.
Garlic: Roughly chopped garlic infuses the braising liquid as it simmers. I tested with minced garlic once, but larger pieces mellow out better and give a more subtle background flavor.
Apple Cider Vinegar: Just a splash brightens the sauce and cuts through the richness of the pork. I tried it without once, and the dish felt a little too heavy — the vinegar keeps it perfectly balanced.
Beef Stock: I like using beef stock instead of chicken stock here; it deepens the flavor and gives the sauce a richer color.
How to Make Apple Cider Braised Pork Shoulder:
Start by patting the pork dry, then season it generously with salt and pepper. This helps build that beautiful crust.
Then: Heat some olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until it’s golden brown and smells amazing. Transfer the browned pork to a plate and set aside.
Step 2: Add the onions to the same pot and cook until they’re soft and golden, soaking up all those delicious browned bits. Stir in the garlic and cook for another minute.
Step 3: Pour in the apple cider and a splash of vinegar, scraping the bottom of the pot to release all that flavor.
Step 4: Nestle the seared pork shoulder back into the pot, pour in the broth, and place the apples on top. They’ll add a lovely sweetness as it cooks.
Next: Bring everything to a gentle simmer, then cover and bake at 350°F for about 2 to 2½ hours. Uncover and let it cook for another hour so the sauce thickens and the pork becomes melt-in-your-mouth tender.
Finally: Let the tender pork rest for 20 minutes before shredding or slicing. Spoon the onions, apples, and sauce over the top, and enjoy and enjoy the cozy fall flavors in every bite.
Successful Tips
1. Sear for Flavor, Not Just Color:
When you sear the pork, take your time. You’re not just browning it for looks. The caramelized bits (fond) stuck to the bottom of your pot are flavor gold. Once you add the cider and stock, those bits dissolve into the sauce, giving it incredible depth and richness. Don’t rush this step.
2. Don’t Overcrowd the Pot:
If you pile the pork too tightly, it steams instead of browns. Work in batches if needed when searing, so each piece gets that deep caramelized crust before braising.
3. Keep the Apples Chunky:
Many recipes slice apples too thin, and they disintegrate. Quarter them instead. They’ll hold their shape, absorb flavor, and create soft, jammy bites that contrast perfectly with the pork.
4. Use the Leftover Sauce Creatively:
Don’t throw it away! Spoon it over mashed potatoes, roasted vegetables, or even over rice or polenta. You can also chill it. The fat solidifies on top, making it easy to remove if you prefer a lighter sauce later.
5. Herbs for extra flavor:
If you’d like, you can also add fresh herbs such as bay leaves, thyme, and rosemary before placing the cider-braised pork shoulder in the oven.
Apple Cider Braised Pork Shoulder – Tender & Melt-in-Your-Mouth!
Equipment
Ingredients
- 1 3-pound pork shoulder roast boneless cut in 4 big pieces
- Kosher salt and black pepper
- 1 tablespoon extra-virgin olive oil
- 2 large onions thinly sliced
- 4 garlic cloves roughly chopped
- 2 cups homemade apple cider
- 2 teaspoons apple cider vinegar
- 1 cup beef stock
- 2 apples cored and quartered
Instructions
- Pat the pork shoulder dry with paper towels. Generously season all sides with kosher salt and black pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the pork shoulder and sear on all sides until well browned (about 3–4 minutes per side). Remove the pork and set aside.
- Reduce the heat to medium. Add the sliced onions and cook for 5–6 minutes until softened and golden. Stir in the garlic and cook for 1 minute more.
- Pour in the apple cider and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
- Return the pork shoulder to the pot, then add the beef stock. Place the quartered apples on top, not on the bottom. Bring everything to a gentle simmer.
- Cover the pot with a lid and transfer to a preheated oven at 350°F. Cook for 2–2 ½ hours, or until the pork is fork-tender and pulls apart easily. Uncover the pot and cook for 1 hour more, allowing the liquid to thicken.
- Remove the pork from the pot and let it rest for 20 minutes before shredding or slicing. Serve with the braising liquid, onions, and apples spooned over the top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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