Name: Apple Cider Braised Pork Shoulder
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 large onion, sliced; 2 tbsp olive oil; 3 garlic cloves, minced; 4–5 lbs bone-in pork shoulder (pork butt); Salt & freshly ground black pepper; 2 cups apple cider (not vinegar); 1 cup chicken broth; 2 tbsp Dijon mustard; 2 tbsp apple cider vinegar; 3–4 sprigs fresh thyme (or 1 tsp dried thyme); 2 bay leaves; 2 apples, cored and sliced (optional)

Apple Cider Braised Pork Shoulder

August 15, 2025

If you’ve never made a braised pork shoulder before, this is the recipe that will make you wonder why you waited so long. Imagine slices—or better yet, forkfuls—of tender pork that practically melt in your mouth, bathed in a sauce that’s equal parts savory, tangy, and just a touch sweet from real apple cider. It’s the kind of dish that makes your kitchen smell incredible for hours, drawing everyone in from the next room.

This apple cider braised pork shoulder is perfect for when the weather cools down, but honestly, it’s a winner any time of year. It’s equally at home on a holiday table with candles flickering as it is in the middle of a lazy Sunday dinner. And the best part? It’s surprisingly low-effort for how impressive it tastes—your oven does most of the work while you relax.

Why You’ll Love This Apple Cider Braised Pork Shoulder

Key Benefits

Juicy, fall-apart texture: The slow braise guarantees meat so tender, you’ll barely need a fork to shred it.
Balanced flavors: The apple cider’s natural sweetness pairs beautifully with the pork’s richness, while Dijon mustard and apple cider vinegar add just enough tang.
Flexible cooking methods: Whether you prefer the steady heat of the oven or the convenience of a slow cooker, this recipe adapts beautifully.

Suitable For

Holiday feasts like Thanksgiving or Christmas, when you want something special without juggling a dozen complicated dishes.
Casual family dinners, when you want comfort food that feeds a crowd.
Meal prep—it reheats beautifully and tastes even better the next day.

Ingredients for Apple Cider Braised Pork Shoulder

Core Ingredients

Pork shoulder (4–5 lbs, bone-in): The marbling makes it ideal for slow cooking, giving you juicy, flavorful meat.
Apple cider: Use fresh, unfiltered cider for depth and a natural sweetness that balances the pork.
Onion & garlic: The aromatic base that adds body to the braising liquid.
Chicken broth: Adds savory depth to the sauce.
Dijon mustard: Brings a subtle sharpness that cuts through the richness.
Apple cider vinegar: Brightens the flavor profile and keeps the dish from feeling heavy.
Fresh thyme & bay leaves: Infuse the sauce with herbal warmth.
Optional apples: They break down during cooking, adding extra sweetness and texture.

Substitutions and Tips

Pork butt works just as well if you can’t find shoulder.
No fresh thyme? Use 1 teaspoon dried thyme instead.
Swap in pears for apples if you want a softer, milder sweetness.
If you’re avoiding cider, unsweetened apple juice or even a light beer makes a good stand-in.

Best Apple Cider for Braising Pork Shoulder

Not all apple cider is created equal. Look for fresh-pressed, unfiltered cider—the kind that’s cloudy and comes from the refrigerated section. It has a richer apple flavor that holds up during long cooking. If you prefer a deeper, more complex sauce, you can even use hard cider (alcoholic). Just avoid overly sweet, mass-produced brands; they can make the sauce cloying instead of balanced.

Kitchen Tools You’ll Need

Must-Have Tools

Dutch oven: Heavy, oven-safe, and perfect for even heat distribution.
Meat thermometer: Ensures your pork is cooked to perfect tenderness without guessing.

Nice-to-Have Tools

Fat separator: Makes it easy to remove excess fat from the braising liquid for a cleaner sauce.
Immersion blender: For blending the sauce into a silky gravy, if desired.

How to Make Apple Cider Braised Pork Shoulder

This dish might look like something you’d order in a cozy country inn, but making it at home is wonderfully straightforward. The key is to go slow and let the pork, cider, and aromatics work their magic together.

Step 1: Preheat and Prep

Preheat your oven to 325°F (160°C). Pat the pork shoulder dry with paper towels—this helps it brown beautifully later. Season generously on all sides with salt and freshly ground black pepper. Don’t skimp here; it’s your first layer of flavor.

Step 2: Season and Sear

Heat olive oil in a Dutch oven over medium-high heat. Once it’s shimmering, carefully place the pork in the pot and sear it for 3–4 minutes per side until it develops a deep golden-brown crust. This step locks in flavor and builds the base for your sauce. Transfer the pork to a plate.

Step 3: Sauté Aromatics

In the same pot, add sliced onions and cook for 2–3 minutes, scraping the bottom to loosen any caramelized bits. Stir in the minced garlic and cook for just 30 seconds—enough to release its fragrance without burning.

Step 4: Deglaze and Combine

Pour in the apple cider and use a wooden spoon to scrape up all those flavorful brown bits from the bottom. Add chicken broth, Dijon mustard, and apple cider vinegar, stirring well to combine.

Step 5: Braise to Perfection

Return the pork to the pot. Nestle in the thyme sprigs, bay leaves, and apple slices if using. The liquid should come about halfway up the side of the meat. Cover with a lid and place the pot in the oven. Let it braise for 3–4 hours, checking occasionally to make sure there’s enough liquid. The pork is ready when it’s fork-tender and nearly falling apart.

Step 6: Rest, Shred, Serve

Transfer the pork to a cutting board and let it rest for about 15 minutes. Discard the bay leaves and thyme stems from the sauce. If you’d like, skim off any excess fat or blend the sauce for a smoother texture. Shred the pork with two forks, return it to the sauce, and stir gently so every piece is coated. Serve warm, spooning plenty of the cider sauce over the top.

Tips for Success

Don’t rush the sear: That golden crust is where much of the flavor develops.
Keep the liquid level steady: If it drops too low during braising, add a splash of cider or broth.
Let it rest before shredding: This helps the juices redistribute, keeping the pork moist.

How to Store Apple Cider Braised Pork Shoulder

At Room Temperature

Only keep it out for up to 2 hours after cooking before refrigerating.

In the Refrigerator

Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the oven with a splash of broth to keep it moist.

Freezing Tips

Portion into freezer-safe containers with some sauce. Freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly.

Frequently Asked Questions

Can I make this recipe in advance?

Yes. In fact, the flavors deepen after a night in the fridge. Just reheat gently before serving.

What can I use instead of apple cider?

Unsweetened apple juice works well. For a different twist, try a light beer or hard cider.

How do I keep the pork from drying out?

Cook it low and slow, and keep enough liquid in the pot during braising.

Can I use boneless pork shoulder?

Yes, though it may cook a bit faster—start checking for tenderness at the 3-hour mark.

Related Recipes

If you loved this Apple Cider Braised Pork Shoulder, you might enjoy these other comforting main dishes:

Maple Brown Sugar Pork Tenderloin – A sweet and savory pork tenderloin with rich maple flavor.
Irish Stew – Hearty, slow-cooked lamb and vegetables for a cozy dinner.
Pepper Steak – Tender beef strips in a savory pepper sauce.
Garlic Parmesan Chicken Pasta – Creamy, garlicky pasta perfect for weeknights.
Scalloped Potatoes and Ham – Cheesy, layered potatoes with smoky ham, great as a side.

Conclusion

Apple cider braised pork shoulder is one of those dishes that makes an ordinary day feel like a celebration. The slow cooking does the heavy lifting, leaving you with tender meat and a sauce that tastes like it simmered in a farmhouse kitchen all day. Whether you serve it for a holiday feast or a Sunday supper, it’s bound to be a dish everyone remembers.