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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with fork-tender pulled pork, soft apples, and onions in a tangy cider-Dijon sauce. Braised in a Dutch oven until the meat easily shreds, then reduced for a glossy finish.
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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
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
Aromatics and apples
  • 1 onion sliced
  • 4 clove garlic smashed
  • 2 apples cored and cut into wedges
  • 4 sprig fresh thyme
  • 2 sprig fresh rosemary
Cider braising liquid
  • 2 cup apple cider
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar

Equipment

  • 1 Dutch oven

Method
 

Preheat and season
  1. Preheat oven to 325F and season pork with salt, black pepper, and smoked paprika.
  2. Cut the boneless pork shoulder into 2 large pieces so they braise evenly in the Dutch oven.
Sear and build flavor
  1. Heat olive oil in a Dutch oven over high heat, then sear pork for 4-5 minutes per side until well browned, and remove.
  2. Add sliced onion to the Dutch oven and cook for 5 minutes.
  3. Add smashed garlic and cook for 1 minute, stirring until fragrant.
Braise in cider
  1. Stir in apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits.
  2. Return pork to the Dutch oven, add fresh thyme and rosemary, cover, and braise at 325F for 2 1/2 hours.
Add apples and finish tender
  1. Add apple wedges and braise covered for 45 minutes more at 325F until the pork is fork-tender.
  2. Shred pork into large pieces and simmer the braising liquid on the stove for 10 minutes to reduce.
  3. Serve the shredded pork with the reduced cider sauce and the soft apples.

Notes

For best shredding, keep the lid on tight during both braising stages so the meat stays moist. Refrigerate leftovers in a covered container for up to 4 days; reheat gently with a splash of cider or broth. Freezing is not recommended due to the apples’ texture after thawing. For a lower-sugar option, reduce the brown sugar to 1 tbsp while keeping the Dijon and cider vinegar.