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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with slow-braised, fall-apart shredded pork and a caramelized pan sauce with tender apple slices. Braise in a Dutch oven until the pork becomes shreddable, then serve 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and braising liquid
  • 4 lb boneless pork shoulder Use pork shoulder for best shred-tender results.
  • 2 cup apple cider Hard or fresh cider both work.
  • 1 cup chicken broth
  • 3 apples, cored and quartered Quarter apples so they soften but still hold shape.
  • 1 onion, sliced
  • 4 clove garlic, smashed Smashed garlic releases more flavor.
  • 3 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
Herbs and seasoning
  • 1 tbsp fresh thyme Use fresh thyme leaves.
  • 1 tbsp fresh rosemary Use fresh rosemary, chopped or leaves removed.
  • 1 Salt and pepper Measure to taste; season generously.
  • 1 Mashed potatoes for serving For serving only.

Equipment

  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 325°F, then season the pork shoulder generously with salt and pepper, making sure every side is coated.
  2. Heat the olive oil in a Dutch oven over medium-high heat, then sear the pork on all sides until deeply browned, about 8 to 12 minutes total.
Build the braise
  1. Remove the pork to a plate, then sauté the onion and garlic in the remaining drippings for 3 minutes until fragrant and softened.
  2. Whisk together the apple cider, chicken broth, Dijon mustard, brown sugar, and apple cider vinegar, then pour the mixture into the pot and scrape up the browned bits.
Braise until tender
  1. Return the pork to the pot, then add the apples, thyme, and rosemary so the pork is partially surrounded by apples and herbs.
  2. Cover and braise at 325°F for 3-1/2 to 4 hours, until the pork is fall-apart tender and easily pulls into strands.
Finish and serve
  1. Shred the pork in the juices right in the pot so it soaks up the apple cider sauce.
  2. Serve the shredded pork over mashed potatoes, spooning extra caramelized sauce and apple pieces on top.

Notes

For the deepest flavor, brown the pork until truly dark all over before adding the cider mixture. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently with a splash of water or broth. Freezing is yes—freeze shredded pork and sauce up to 2 months, then thaw and reheat. For a lower-sugar option, reduce the brown sugar to 1 tablespoon and rely on the apples for sweetness.