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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with tender, fork-shredded meat and soft apples, cooked low and slow in a Dutch oven. The cider-Dijon sauce reduces on the stovetop for a rich, spoonable finish.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 4 lb boneless pork shoulder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
Braise base
  • 2 tbsp olive oil
  • 1 onion Sliced.
  • 4 cloves garlic Smashed.
  • 2 cup apple cider
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
Herbs and apples
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 apples Cored and cut into wedges.

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat the oven to 325F, then season the pork shoulder with salt, black pepper, and smoked paprika.
  2. Cut the boneless pork shoulder into 2 large pieces so the sear and braise are even.
Sear and build the braise
  1. Heat the olive oil in a Dutch oven over high heat and sear the pork for 4-5 minutes per side until well browned, then remove it.
  2. Cook the sliced onion for 5 minutes, then add the smashed garlic and cook for 1 minute.
  3. Stir in the apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits from the bottom of the pot.
Braised until fork-tender
  1. Return the pork to the Dutch oven with the thyme and rosemary, cover, and braise at 325F for 2 1/2 hours.
  2. Add the apple wedges and braise for 45 minutes more, until the pork is fork-tender.
Shred and reduce sauce
  1. Shred the pork into large pieces and simmer the braising liquid on the stove for 10 minutes to reduce and thicken.
  2. Serve the shredded pork with the reduced sauce and soft apples.

Notes

For the cleanest shredding, let the pork rest briefly in the sauce for 5-10 minutes after braising, then shred with tongs. Refrigerate leftovers in an airtight container for up to 3-4 days; freeze the pork and sauce for up to 2 months (apples may soften further on thawing). For a lighter option, replace the brown sugar with 1 tbsp honey or omit it and add an extra 1 tbsp apple cider vinegar for brightness.