This apple cider braised pork shoulder falls apart tender and is packed with rich flavor. The sweet apple cider infuses the meat, making each bite a delight!
Cooking this meal fills your kitchen with a warm, cozy smell that will make everyone hungry. I love serving it with creamy mashed potatoes—perfect for soaking up all that yummy sauce!
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for braising due to its fat content, which keeps it juicy. If you can’t find pork shoulder, a boneless pork butt or even a well-marbled beef chuck can work as a substitute.
Apple Cider: Fresh apple cider gives the best flavor. If you only have apple juice, you can use it, but consider adding a splash of vinegar for that tangy taste. I also enjoy using homemade cider when I have some on hand!
Onions and Garlic: Yellow onions add nice sweetness when caramelized. You could use shallots for a milder flavor, and you can substitute garlic powder if you’re short on fresh garlic—though fresh is always better in my experience!
Herbs: Dried thyme is more concentrated than fresh, but it’s great to have on hand. If using fresh, remember to double the amount for a stronger herbal flavor. Rosemary or sage could also be great alternatives.
How Do I Achieve Perfectly Tender Braised Pork?
To make sure your pork shoulder turns out tender, you’ll want to follow a few key steps: first, the searing process is essential. Browning the meat locks in flavor and adds richness.
- Heat the oil until it shimmers before adding the pork. This helps get a nice golden crust.
- After browning, allow the pork to braise in the pot fully covered. The low and slow cooking method is what helps it break down and become fork-tender.
Check on your pork during cooking. If it looks too dry, you can add a bit more cider or broth. The cooking time can vary based on the size of your pork shoulder, so having a meat thermometer is a good idea. Aim for an internal temp of 190–205°F for the best texture!
Tender Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
For the Pork:
- 4 to 5 pounds pork shoulder (bone-in or boneless)
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper, to taste
For the Aromatics:
- 2 large onions, sliced
- 4 cloves garlic, minced
For the Braising Liquid:
- 2 cups apple cider (preferably fresh or unsweetened)
- 1 cup chicken broth or stock
- 2 tablespoons apple cider vinegar
- 2 teaspoons dried thyme (or 3 teaspoons fresh thyme leaves)
- 2 bay leaves
For Added Flavor:
- 2 apples, cored and sliced (such as Granny Smith or Honeycrisp)
- Optional: 1 tablespoon brown sugar or maple syrup (for extra sweetness)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and approximately 3.5 to 4 hours of cooking time in the oven. The lengthy braising makes the pork incredibly tender and flavorful! Make sure to allow some extra time for shredding and serving too.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (160°C). While it’s heating, pat the pork shoulder dry with paper towels to remove excess moisture. This will help achieve a nice sear later. Generously season all sides of the pork with salt and pepper for flavor!
2. Sear the Pork:
In a large, heavy oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. When the oil is hot, carefully add the pork shoulder to the pot. Sear it on all sides until you achieve a lovely golden-brown crust, about 4-5 minutes per side. Once nicely browned, remove the pork from the pot and set it aside on a plate.
3. Sauté the Aromatics:
Add the sliced onions to the same pot—you want to keep all those delicious browned bits! Cook the onions, stirring occasionally, until they become softened and lightly caramelized, about 5-7 minutes. Then, add the minced garlic and sauté for an additional minute until fragrant.
4. Make the Braising Liquid:
Pour in the apple cider and chicken broth, followed by apple cider vinegar. Give it a good stir, scraping the bottom of the pot to deglaze and lift all the delicious bits. Add the dried thyme, bay leaves, and brown sugar/maple syrup if you’re using it. This mixture is going to make your pork so flavorful!
5. Nestle the Pork:
Return the seared pork shoulder to the pot, placing it snugly in the liquid. Then, scatter the sliced apples around the pork for a touch of sweetness that pairs perfectly with the cider.
6. Braise in the Oven:
Cover the pot with a lid and carefully transfer it to the preheated oven. Let it braise for about 3.5 to 4 hours, or until the pork is fork-tender and easily pulls apart. You can check on it occasionally—just be careful when opening the oven!
7. Finish and Serve:
When the pork is done, remove it from the pot and tent it with foil to keep it warm. Discard the bay leaves from the pot, and if desired, simmer the braising liquid on the stovetop over medium heat to reduce and thicken for a lovely sauce.
8. Shred & Garnish:
Shred or slice the pork shoulder, then serve it drizzled with the apple cider sauce and the cooked apple slices. Don’t forget to garnish with freshly chopped parsley for a pop of color and flavor!
Enjoy your tender, flavorful apple cider braised pork shoulder! This dish pairs beautifully with creamy mashed potatoes, roasted vegetables, or crusty bread for a hearty meal.
Frequently Asked Questions (FAQ)
Can I Use Chicken Instead of Pork Shoulder?
Yes, you can! While the cooking time will be shorter—about 1.5 to 2 hours at 325°F—make sure the chicken is cooked to an internal temperature of 165°F. Bone-in chicken thighs or breasts would work best for moisture!
Can I Make This Recipe in a Slow Cooker?
Absolutely! After searing the pork shoulder, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for about 4 hours, until the pork is tender. This is a great option for a hands-off cooking method.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of broth or cider to maintain moisture.
Can I Freeze the Braised Pork?
Yes, you can freeze the braised pork! Allow it to cool completely before transferring it to a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating.
