Dinner

Apple Cider Braised Pork Shoulder Recipe

Byreem everly November 19, 2025November 19, 2025

Introduction

Apple Cider Braised Pork Shoulder is a hearty and comforting dish that blends the sweetness of apple cider with tender, slow-cooked pork. It’s perfect for fall gatherings or whenever you crave a flavorful, home-cooked meal.

A rustic dish features a thick, dark brown piece of braised meat with a glossy, slightly textured surface in the center of a shallow white bowl, surrounded by chunky golden-brown roasted potatoes and bright orange carrot pieces. The meat has strands pulling away, showing its tenderness, and is topped with small green herb leaves. Around the edge of the bowl, more herbs provide a fresh green contrast, while a rich, brown gravy pools at the bottom, coating the vegetables and meat. The bowl sits on a white marbled surface with apples softly blurred in the background, adding warmth to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 pounds pork shoulder (also known as pork butt)
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 cups apple cider (not vinegar)
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon ground cinnamon
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2-3 apples, cored and sliced (such as Granny Smith or Honeycrisp)
Fresh thyme or parsley for garnish (optional)

Instructions

Step 1: Preheat your oven to 300°F (150°C). In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season the pork shoulder with salt and pepper, then sear on all sides until browned, about 3-4 minutes per side. Remove the pork and set aside.
Step 2: In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Pour in apple cider, chicken broth, apple cider vinegar, brown sugar, Dijon mustard, cinnamon, and dried thyme. Stir to combine. Place the seared pork back into the pot, nestling it into the liquid. Add the sliced apples on top.
Step 4: Cover the pot with a lid and transfer it to the oven. Braise for 3-4 hours, or until the pork is fork-tender and easily shreds.
Step 5: Remove the pot from the oven. Carefully take out the pork and let it rest for a few minutes. Shred the pork using two forks, then return it to the pot. Stir to combine with the sauce and apples. Serve warm, garnished with fresh thyme or parsley if desired.

Tips & Variations

Add carrots or celery to the pot for extra flavor and nutrition.
Try spices like allspice or nutmeg to vary the flavor.
Serve the pork over mashed potatoes, rice, or with crusty bread to soak up the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

How to Serve

A white bowl holds a hearty dish with three main parts: a large piece of dark brown, tender, shredded pot roast in the center, surrounded by chunky pieces of golden brown roasted potatoes and orange carrot chunks, all coated in a rich brown sauce. Fresh green rosemary sprigs sit on top of the meat and to the side as garnish. The bowl rests on a beige cloth on a white marbled surface, with three apples blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish in a slow cooker?

Yes! After searing the pork and sautéing the onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the pork is tender.

Can I freeze the braised pork?

Yes. Allow the pork to cool completely after cooking, then store it in an airtight container in the freezer for up to 2 months. Reheat in the oven or on the stovetop before serving.