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Apple Cider Braised Pork Shoulder

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Pork:
  • 3–4 lb (1.5–1.8 kg) pork shoulder, bone-in or boneless
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Aromatics u0026 Braising Liquid:
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 cups apple cider (fresh or store-bought, unsweetened if possible)
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar or honey
  • 2 teaspoons fresh thyme leaves (or 1 tsp dried)
  • 2 teaspoons fresh rosemary, chopped (or 1 tsp dried)
  • 1 bay leaf
  • Optional: 1 apple, sliced thinly for extra sweetness

Instructions
 

  • Step 1: Sear the Pork : Pat pork shoulder dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear pork on all sides until browned (3–4 minutes per side). Remove and set aside.
  • Step 2: Prepare Aromatics u0026 Braising Liquid : In the same pot, sauté onions until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Pour in apple cider, broth, apple cider vinegar, and brown sugar. Stir to combine. Add thyme, rosemary, bay leaf, and optional apple slices. Bring to a simmer.
  • Step 3: Braise the Pork : Return pork to the pot, nestling it into the liquid. Cover with a lid and simmer on the stove over low heat for 2.5–3 hours, or bake in a preheated 325°F (165°C) oven for the same duration. Occasionally spoon liquid over the pork to keep it moist. Pork is done when it easily shreds with a fork.
  • Step 4: Rest and Slice/Pull : Remove pork from pot and let rest for 10 minutes. Slice or pull pork into pieces. Skim fat from braising liquid if desired, then spoon sauce over pork.