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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with a fall-apart shredded texture and a caramelized pan sauce made in a Dutch oven. Braise low and slow until tender, then spoon the apple cider–broth juices over mashed potatoes.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pork and braising liquid
  • 4 lb boneless pork shoulder
  • 2 cup hard or fresh apple cider
  • 1 cup chicken broth
Aromatics and flavoring
  • 3 apples, cored and quartered
  • 1 onion, sliced
  • 4 garlic, smashed
  • 3 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Season and preheat
  1. Preheat the oven to 325F and season the pork generously with salt and pepper. Ensure all sides are coated so the flavor stays with the meat during braising.
Sear the pork
  1. Heat olive oil in a Dutch oven and sear the pork on all sides until deeply browned. This typically takes 8–12 minutes total and the pork should look caramel-colored and crusty.
Sauté aromatics
  1. Remove the pork and sauté onion and garlic for 3 minutes. Stir frequently until the onion softens and the garlic smells fragrant.
Build the braising sauce
  1. Whisk apple cider, chicken broth, Dijon mustard, brown sugar, and apple cider vinegar, then pour into the pot. Scrape up any browned bits so they dissolve into the liquid.
Braise with apples and herbs
  1. Return the pork to the pot, add apples, thyme, and rosemary, and cover. Braise for 3-1/2 to 4 hours until the pork is fall-apart tender, with gentle bubbling visible at the edges.
Shred and serve
  1. Shred the pork in the juices and serve over mashed potatoes. Spoon extra apple cider pan sauce from the pot over the meat so every bite stays saucy.

Notes

For the most tender shredding, let the pork rest 10 minutes in the pot after braising (covered) so juices redistribute, then shred directly in the cooking liquid. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave with a splash of the juices. Freezing is yes—freeze portions up to 3 months and thaw in the fridge overnight. For a lighter option, serve the braised pork with cauliflower mash or roasted potatoes instead of classic mashed potatoes.