Description
Tender, fall-apart pork shoulder braised slowly in apple cider with onions, garlic, thyme, and a hint of mustard for a savory-sweet holiday-worthy dish.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 325°F (160°C). Pat pork dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven. Sear pork on all sides until golden brown, about 3–4 minutes per side. Remove and set aside.
- In the same pot, sauté onions for 2–3 minutes until softened. Stir in garlic and cook 30 seconds more.
- Deglaze with apple cider, scraping browned bits from the bottom. Add chicken broth, mustard, and apple cider vinegar.
- Return pork to the pot. Add thyme, bay leaves, and apples (if using). Cover and braise in the oven for 3–4 hours until fork-tender.
- Remove pork, discard bay leaves, shred with two forks, and serve with braising liquid.
Notes
- Use fresh, unfiltered apple cider for best flavor.
- Can be made ahead; flavors deepen overnight.
- Boneless pork shoulder works too, but may cook faster.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 480
- Sugar: 9g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 145mg
Keywords: Apple Cider Braised Pork Shoulder, Cider Braised Pork, Pork Shoulder with Apples, Fall Pork Recipe, Holiday Pork Roast