Apple Cider Braised Pork Shoulder

This Apple Cider Braised Pork Shoulder is a tender, flavorful dish perfect for cozy family dinners. The pork shoulder slowly cooks in a savory apple cider sauce infused with aromatic herbs and spices, resulting in melt-in-your-mouth meat with a slightly sweet and tangy glaze. Serve it with mashed potatoes or roasted vegetables to soak up the delicious juices.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 6 People

Course: Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

4 pounds boneless pork shoulder
2 tablespoons vegetable oil
2 large onions, sliced
4 cloves garlic, minced
2 cups apple cider Unsweetened
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
2 tablespoons brown sugar Adjust sweetness as desired.
2 sprigs fresh thyme Or 1 teaspoon dried thyme.
2 sprigs fresh rosemary Or 1 teaspoon dried rosemary.
To taste salt
To taste black pepper

Equipment

Dutch oven
Meat thermometer optional
Measuring cups and spoons
Tongs
Cutting board

Method

Preheat your oven to 325°F (165°C).
Pat the pork shoulder dry with paper towels. Season generously with salt and black pepper on all sides.
Heat vegetable oil in the Dutch oven over medium-high heat. When hot, sear the pork shoulder on all sides until browned, about 4-5 minutes per side. Remove the pork and set aside.
In the same pot, add sliced onions and cook over medium heat until softened and slightly caramelized, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
Pour in the apple cider, chicken broth, and apple cider vinegar. Stir in the brown sugar until dissolved.
Return the pork shoulder to the pot. Add thyme, rosemary, and bay leaf. Bring the liquid to a simmer.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for about 2.5 to 3 hours, or until the pork is very tender and easily shredded with a fork.
Once done, remove the pork from the pot and let it rest for 10 minutes. Meanwhile, discard the herb stems and bay leaf.
Slice or shred the pork shoulder and serve it drizzled with the apple cider sauce.

Notes

For a deeper flavor, marinate the pork shoulder in apple cider with herbs and garlic overnight before cooking.

Leftovers keep well in the refrigerator for up to 3 days, and the pork can be shredded for sandwiches or tacos.

Adjust sweetness by adding more or less brown sugar, depending on your preference.

Use an instant-read meat thermometer to check for doneness; the internal temperature should reach around 190°F (88°C) for tender braised pork.