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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with fall-apart shredded pork and a caramelized apple cider pan sauce. Braised low and slow in a Dutch oven with tender apples, fresh thyme, and rosemary for a rich, savory finish.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork braise
  • 4 lb boneless pork shoulder
  • 2 cup apple cider
  • 1 cup chicken broth
  • 3 apples cored and quartered
  • 1 onion sliced
  • 4 cloves 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
  • Salt and pepper to taste
  • mashed potatoes for serving

Equipment

  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 325F, then season the pork shoulder generously with salt and pepper.
  2. Set the Dutch oven on the stove and heat the olive oil over medium-high heat.
Sear and build the braise
  1. Sear the pork in the Dutch oven on all sides until deeply browned, about 6 to 10 minutes total, using a visible crust as your cue.
  2. Remove the pork to a plate, then sauté the onion and garlic in the Dutch oven for 3 minutes, stirring until fragrant.
  3. Whisk the apple cider, chicken broth, Dijon mustard, brown sugar, and apple cider vinegar until smooth, then pour the liquid into the pot and scrape up browned bits.
Braise until fall-apart tender
  1. Return the pork to the pot and add the apples, thyme, and rosemary on top.
  2. Cover and braise at 325F for 3-1/2 to 4 hours, until the pork is fall-apart tender and easily pulls apart in the juices.
  3. Shred the pork in the juices and simmer uncovered for 5 to 10 minutes if you want a thicker, more caramelized sauce.
Serve
  1. Serve the shredded cider-braised pork over mashed potatoes with the apple cider pan sauce and apple pieces spooned on top.

Notes

For the best shredding, braise until the pork feels tender when pressed with a fork, then shred directly in the sauce so it stays coated. Refrigerate leftovers in a sealed container up to 4 days; rewarm gently on the stove or in the microwave with a splash of juices. Freezing is yes—freeze in portions up to 3 months and thaw overnight in the fridge. For a lighter swap, use bone-in pork shoulder fat-trimmed (or trim visible fat before searing) to reduce overall richness while keeping the same braise method.