Go Back

Apple Cider Braised Pork Shoulder

This Apple Cider Braised Pork Shoulder is the ultimate cozy fall dinner. A bone-in pork shoulder slowly cooks in apple cider, stock, and herbs until it’s fork-tender, juicy, and full of flavor. The long, slow braise transforms this humble cut of meat into a show-stopping centerpiece, perfect for family meals or entertaining.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 3 hours 20 minutes
Servings: 8 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 4-5 lb Bone-in pork shoulder (or pork-butt), trimmed of excess fat
  • Salt & pepper to taste
  • 2 tbsp Olive oil
  • 1 Large onion diced
  • 3 cloves Garlic minced
  • 2-3 Carrots cut into chunks
  • 2-3 Celery stalks cut into chunks
  • 2 cups Apple cider preferably unsweetened
  • 1 cup Chicken or vegetable stock
  • 2 tbsp Apple cider vinegar
  • 2 tsp Fresh thyme leaves or 1 tsp dried
  • 2 tsp Fresh rosemary chopped, or 1 tsp dried
  • 2 Bay leaves
  • 2-3 Apples quartered or cut into chunks, optional
  • 1-2 tbsp Dijon mustard optional

Equipment

  • Large Dutch oven or oven-safe pot
  • Wooden spoon
  • Tongs
  • Knife & cutting board
  • Meat thermometer
  • Ladle or spoon

Method
 

  1. Sear the Pork
    Preheat oven to 325°F (160°C).
    Pat pork shoulder dry and generously season with salt and pepper.
    In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
    Sear pork shoulder on all sides until browned (about 3–4 minutes per side). Remove and set aside.
  2. Sauté Vegetables
    Reduce heat to medium. Add onion, carrots, and celery to the pot and sauté 5–7 minutes until softened.
    Add garlic and cook 1 minute until fragrant.
  3. Deglaze & Braise
    Pour in apple cider, scraping up any browned bits from the bottom.
    Add stock, apple cider vinegar, thyme, rosemary, bay leaves, and optional apples. Stir to combine.
    Return pork shoulder to the pot, spooning some liquid over the top.
  4. Oven Braise
    Cover the pot with a tight-fitting lid and place in the oven.
    Braise at least 3 hours, basting occasionally, until pork is fork-tender and easily shredded. For the most tender, melt-in-your-mouth pork, aim for 4.5–5 hours of slow braising. You’ll know it’s truly ready when the internal temperature reaches over 200°F and your meat thermometer slides in effortlessly.
  5. Finish & Serve
    Remove pork and let rest 10 minutes before slicing or shredding.
    Skim fat from the braising liquid and optionally reduce on the stovetop for 5–10 minutes for a thicker sauce.
    Serve pork with vegetables and braising liquid spooned over the top. Optional: whisk in Dijon mustard for extra depth.