Apple Cider Braised Pork

This apple cider braised pork shoulder captures the essence of fall with tender meat infused by the sweet and tart notes of apple cider, caramelized onions, and fresh herbs. The slow braising process makes the pork deeply flavorful and incredibly soft, perfect for hearty dinners or pulled pork sandwiches. This recipe transforms simple ingredients into a comforting dish that is ideal for cozy gatherings or special occasions.

I first made this on a chilly autumn weekend and was amazed how the kitchen smelled like fall itself. Now it’s a favorite anytime I crave something cozy that feels both special and easy.

Ingredients

• Pork shoulder: three to four pounds either bonein or boneless for your preferred richness
• Salt and freshly ground black pepper: to season and enhance natural meat flavor
• Olive oil: two tablespoons for searing and developing a savory crust
• Onions: one or two large thinly sliced to caramelize slowly for sweetness and depth
• Garlic: four to six cloves smashed or chopped to infuse savory aroma
• Apple cider: two cups provides natural tartness and sweetness that tenderizes
• Chicken stock or broth: one cup to build a rich braising liquid
• Apple cider vinegar: two tablespoons adds brightness and balances sweetness
• Firm apples: one or two cored and sliced Granny Smith or Honeycrisp work best for texture
• Fresh herbs: such as thyme rosemary and bay leaves bring aromatic herbal notes
• Optional Dijon mustard: one tablespoon adds extra layer of tangy brightness
• Butter or oil for finishing the sauce: to enrich flavor and texture

Instructions

Preheat & season:

Pat pork shoulder dry with paper towels and generously season all over using salt and freshly ground black pepper. Preheat your oven to about three hundred twentyfive degrees Fahrenheit or one hundred sixty to one hundred sixtyfive degrees Celsius.

Sear the pork:

Heat olive oil in a heavy Dutch oven or oven-safe pot over mediumhigh heat. Place the pork shoulder in the pot and sear each side for roughly three to four minutes until deeply browned and crusty. Remove the meat and set aside on a plate.

Sauté aromatics:

Keep the heat medium and add sliced onions to the same pot. Cook them slowly until softened and beginning to caramelize which may take about ten to fifteen minutes. Add the garlic and stir for about thirty seconds to release its fragrance without burning.

Deglaze & build braising liquid:

Pour in the apple cider and chicken stock carefully scraping any browned bits stuck to the bottom of the pot as you stir. These bits add a rich flavor foundation. Add the apple cider vinegar and Dijon mustard if you choose. Bring everything to a gentle simmer on the stovetop.

Return pork & add apples/herbs:

Place the seared pork shoulder back into the pot nestled among the braising liquid. Arrange apple slices around the meat for sweetness and texture. Tuck fresh herbs like thyme rosemary and bay leaves into the liquid. The liquid should cover roughly halfway up the pork to ensure slow even cooking.

Cover and braise:

Cover the pot tightly with a lid and transfer to the preheated oven. Let the pork braise for two to three hours until it is almost tender and easily pierced with a fork. If you haven’t already added apples add them now. Continue cooking for another thirty to sixty minutes until the pork is so tender you can shred it easily.

Rest & shred:

Remove the pot from the oven and allow the pork to rest in its cooking juices for about ten to fifteen minutes. This resting period lets the meat reabsorb moisture and stay succulent. Remove the herb sprigs then shred or slice the pork as desired.

Finish the sauce:

If you want a thicker sauce pour the braising liquid into a saucepan and simmer gently on the stovetop until it reduces and thickens slightly. Spoon this rich sauce generously over the shredded pork or plated slices.

One of my favorite parts is the blend of herbs infusing the cider. The thyme and rosemary give the dish a woodsy warmth that feels like a gentle hug on a chilly day. I remember serving this for a family dinner and everyone lingered at the table savoring each bite and the cozy atmosphere it created.

Storage Tips

Store any leftovers in airtight containers in the refrigerator for up to four days. Cool the pork and sauce completely before placing in the fridge. To keep longer freeze portions in freezersafe containers and use within three months. Reheat gently on low heat adding a splash of broth or water if the sauce has thickened too much.

Ingredient Substitutions

Bonein pork shoulder adds a richer depth but boneless works perfectly if you want faster cooking and easier shredding. Chicken stock can be swapped with vegetable stock or even water plus a little bouillon in a pinch. Apple cider vinegar can be replaced with white wine vinegar or a touch of lemon juice for acidity. Herbs like sage marjoram or oregano may be used for different aromatic profiles. If you do not have apples pears or quince offer a lovely seasonal flavor alternative.

Serving Suggestions

Serve this pork shoulder over creamy mashed potatoes or buttered polenta with a drizzle of the reduced sauce for an elegant main dish. It pairs beautifully with roasted root vegetables or caramelized Brussels sprouts for a true fall feast. The shredded pork makes fantastic sandwiches or sliders topped with crunchy slaw or pickles. A crisp green salad or sautéed greens helps balance the richness on the plate.

Enjoy warm servings with a drizzle of the reduced sauce for maximum flavor. Leftovers reheat beautifully and often taste even better the next day.

Common Recipe Questions

→ Can I use apple juice instead of cider?

You can use apple juice, but cider provides a fuller, richer flavor. When using juice, add a splash of cider vinegar to maintain acidity and balance.

→ How long will leftovers last?

Stored properly in airtight containers, leftovers remain good in the fridge for up to 4 days.

→ Is a slow cooker suitable for this dish?

Yes, after searing the pork, transfer it to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until tender.

→ Can this dish be used for pulled pork sandwiches?

Absolutely. Once shredded, the tender pork works perfectly in sandwiches, tacos, or bowls with your preferred toppings.

→ How can I thicken the sauce?

Reduce the braising liquid on the stovetop or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and simmer until thickened.