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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder is slow-braised in the oven until fork-tender, then reduced into a rich sauce with soft apples and onions. This American-style Dutch oven method delivers pulled, shreddable pork in a tangy cider-Dijon glaze.
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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 Recipes
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 4 lb boneless pork shoulder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
Aromatics and braising liquid
  • 1 onion
  • 4 cloves garlic
  • 2 cup apple cider
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
Apples
  • 2 apples

Equipment

  • 1 Dutch oven

Method
 

Season and braise
  1. Preheat the oven to 325F, then season the pork shoulder with salt, black pepper, and smoked paprika.
  2. Heat the olive oil in a Dutch oven over high heat, then sear the pork until well browned, about 4-5 minutes per side, and remove.
  3. Cook the sliced onion in the Dutch oven until softened, about 5 minutes, then add the smashed garlic and cook for 1 minute while fragrant.
  4. Stir in the apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits from the bottom.
  5. Return the pork to the pot, add the fresh thyme and rosemary, cover, and braise in the oven for 2 1/2 hours.
  6. Add the apple wedges and braise covered for 45 minutes more, until the pork is fork-tender.
Shred and reduce
  1. Shred the pork into large pieces and keep it in the sauce for serving.
  2. Simmer the braising liquid on the stove for 10 minutes to reduce, then serve the pork with the sauce and apples.

Notes

For best shreddability, let the pork rest in the covered pot for 5-10 minutes after it comes out of the oven before shredding. Refrigerate leftovers in an airtight container for up to 4 days; rewarm gently with a splash of broth or cider. Freezing is yes for up to 3 months, though apples may soften further. For a lower-sugar option, reduce the brown sugar to 1 tbsp and increase apple cider vinegar to 3 tbsp for a sharper balance.