Apple Cider Braised Pork Shoulder

This apple cider braised pork shoulder recipe creates a juicy, tender, and flavorful main dish that’s perfect for cozy dinners, holidays, or special gatherings. Made with a pork shoulder roast (or Boston butt) seared to golden brown, then braised in fresh apple cider, chicken stock, and herbs, this easy one-pot meal brings out the rich flavors of rosemary, thyme, and Dijon mustard. Served with apples, onions, and warm braising juices, this fall-inspired pork dish is simple, savory, and a crowd-pleaser every time. Great for holiday meals, family dinners, or meal prepping!

Ingredients

4-5 lb pork shoulder roast or Boston butt roast*
2 tablespoons neutral oil (such as vegetable or canola)
2 cups fresh apple cider (not apple cider vinegar)
2 cups chicken stock or broth
2 tablespoons Dijon mustard
1 tablespoon dehydrated minced onion
1 head garlic, top sliced off (opposite the root end)
3 rosemary sprigs, tied with twine
4 thyme sprigs, tied with twine
1 red onion, sliced into thick rings
2 firm, slightly tart apples*, peeled and cut into wedges
Kosher salt
Freshly cracked black pepper

Table of Contents

Instructions

Preheat the Oven: Preheat your oven to 325°F (165°C).
Prepare the Pork: Trim excess fat from the pork shoulder if necessary, especially large fat caps. Cut into 4 large pieces (or leave whole if bone-in). Pat dry with paper towels, then generously season with kosher salt and black pepper on all sides.
Sear the Pork: Heat oil in a large Dutch oven over medium-high heat. Once hot, sear the pork in batches if needed, cooking each piece for 4-5 minutes per side until deeply browned. Repeat until all sides are browned.
Prepare the Braising Liquid: In a mixing bowl, whisk together apple cider, chicken stock, Dijon mustard, and dehydrated minced onion. Set aside.
Add Aromatics: When the pork is browned, pour the braising liquid over the pork. Place the herb bundle and garlic head (cut side up) into the Dutch oven. Cover with a tight-fitting lid.
Braise: Transfer the Dutch oven to the oven and braise for approximately 3 hours, checking for tenderness after 2½ hours if using boneless pork. Flip the pork pieces halfway through cooking.
Add Onions and Apples: When the pork is almost fork-tender, remove from the oven. Arrange the onion rings and apple wedges around the pork, cover, and return to the oven for another 30-45 minutes until the pork is very tender.
Rest and Serve: Remove from the oven and let the pork rest in the braising liquid for 30 minutes. For extra flavor, squeeze the softened garlic cloves from their skins into the broth or over the pork. Adjust seasoning in the braising liquid with salt and pepper to taste.
Serve: Spoon the warm braising juices over the pork, apples, and onions when serving.

Why You’ll Love This Recipe

This apple cider braised pork shoulder is fall-apart tender and infused with the comforting flavors of apple, rosemary, and thyme. It’s the perfect cozy, one-pot meal that pairs beautifully with sides like mashed potatoes, roasted vegetables, or a warm salad. This dish is ideal for family dinners, special occasions, or holiday gatherings.

Tips

For Extra Flavor: Let the pork rest in the braising liquid for 30 minutes before serving. This enhances flavor and tenderness.
Trim Excess Fat: Too much fat can make the dish greasy, so trimming large fat caps is recommended.
Sear Well: Browning the pork deeply on all sides adds a rich, caramelized flavor.

Variations and Substitutions

Apple Varieties: Try Honeycrisp or Granny Smith apples for a different level of sweetness and tartness.
Broth Options: Substitute vegetable broth if you prefer a lighter flavor.
Herbs: If rosemary and thyme aren’t available, sage can be a great substitute.

FAQs

Can I make this ahead of time?
Yes, this dish can be prepared a day in advance. Let it cool, then store in the refrigerator. Reheat gently in the oven at 300°F (150°C) until warmed through.

What if I don’t have a Dutch oven?
You can use any oven-safe pot with a lid. If you don’t have a lid, cover the pot tightly with foil.

Serving Suggestions

This dish is wonderfully versatile! Serve it with creamy mashed potatoes, crusty bread, or a side of roasted root vegetables. The warm, comforting flavors make it a perfect main course for cooler seasons and holiday meals.