Go Back

Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with fall-apart shredded pork and a caramelized pan sauce. Braise low and slow in a Dutch oven until tender, then serve over mashed potatoes with apple and fresh herbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork braise
  • 4 lb boneless pork shoulder
  • 2 cup hard or fresh apple cider
  • 1 cup chicken broth
  • 3 apples Cored and quartered.
  • 1 onion Sliced.
  • 4 clove garlic Smashed.
  • 3 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1 salt and pepper To taste.
Serving
  • 1 mashed potatoes For serving.

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat oven to 325F and season the pork generously with salt and pepper.
Sear and build the braise
  1. Heat olive oil in a Dutch oven and sear the pork on all sides until deeply browned.
  2. Remove the pork, then sauté onion and garlic in the Dutch oven for 3 minutes.
  3. Whisk apple cider, chicken broth, Dijon mustard, brown sugar, and apple cider vinegar, then pour into the pot.
Braise until fall-apart tender
  1. Return pork to the pot, add apples, thyme, and rosemary, and cover with a lid.
  2. Braise in the oven at 325F for 3-1/2 to 4 hours, until the pork is fall-apart tender.
Shred and serve
  1. Shred the pork in the juices so it soaks up the caramelized apple cider pan sauce.
  2. Serve the shredded pork and sauce over mashed potatoes.

Notes

For best shredding, braise until the pork feels very tender when prodded and shred directly in the hot juices to keep the sauce thick and flavorful. Refrigerate leftovers in a covered container for up to 4 days; freeze up to 3 months (reheat gently until hot). If you want a lighter option, use a skinless pork shoulder portion and trim excess fat before searing.