Apple Cider Braised Pork Shoulder - Tender & Melt-in-Your-Mouth!
Get ready for a one-pot comfort dinner that tastes like fall in a bowl. This Apple Cider Braised Pork Shoulder is simmered low and slow in sweet apple cider and onions until it’s fall-apart 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.
Servings: 6 people
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
You can make this recipe in a slow cooker too. Just sear the pork first, then transfer everything to the slow cooker and cook on Low for 7–8 hours or High for 4–5 hours. The flavors will turn out just as rich and cozy!
Refrigerate: Store cooled pork (with sauce) in an airtight container for up to 4–5 days. The fat may solidify on top — just remove it before reheating if you prefer.
Freeze: Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove with a splash of broth or cider to keep it moist.
Nutrition
Serving: 1/6 | Calories: 363kcal | Carbohydrates: 19g | Protein: 38g | Fat: 24g | Cholesterol: 420mg | Sodium: 732mg | Potassium: 289mg | Fiber: 2g | Sugar: 15g | Calcium: 3mg | Iron: 2mg