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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with tender pulled-apart meat and soft apples, cooked low and slow in a Dutch oven until fork-tender. The cider sauce reduces for a rich, spoon-coating finish with thyme and rosemary.
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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 Cut into 2 large pieces.
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
Aromatics and sauce
  • 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
  • 4 sprig fresh thyme
  • 2 sprig fresh rosemary
Apples
  • 2 apples Cored and cut into wedges.

Equipment

  • 1 Dutch oven

Method
 

Preheat and season
  1. Preheat the oven to 325F, then season the pork with salt, black pepper, and smoked paprika.
  2. Heat the olive oil in a Dutch oven until hot and ready for searing.
Sear and build flavor
  1. Sear the pork in the hot oil in the Dutch oven for 4-5 minutes per side until well browned, then remove.
  2. Cook the onion for 5 minutes, then add the 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.
Braise
  1. Return the pork to the Dutch oven with the thyme and rosemary, cover, and braise for 2 1/2 hours at 325F.
  2. Add the apples, then braise covered for 45 minutes more until the pork is fork-tender.
Shred and reduce sauce
  1. Shred the pork into large pieces.
  2. Simmer the braising liquid on the stove for 10 minutes to reduce, then serve the pork with the sauce and apples.

Notes

For the best browning, pat the pork dry before seasoning and avoid moving it during the first side sear. Refrigerate leftovers in a sealed container for up to 4 days; freeze braised pork (with apples and sauce) for up to 3 months. For a lower-sugar option, reduce the brown sugar to 1 tbsp while keeping the cider-vinegar balance.