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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder cooks low and slow in a 6-quart Dutch oven with tart apples, onions, and a tangy cider broth. The pork turns fork-tender and easy to shred, with a braising liquid ready to spoon over each serving.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Resting 15 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb boneless pork shoulder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion large, sliced
  • 2 tart apples medium, cored and cut into wedges
  • 4 cloves garlic smashed
  • 2 cup apple cider
  • 1 cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 sprigs fresh thyme
  • 1 bay leaf

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 300°F.
  2. Set a rack in the lower third.
  3. Pat the pork dry and season it all over with the salt and pepper.
  4. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  5. Sear the pork for 3 to 4 minutes per side, until deeply browned, then transfer it to a plate.
  6. Add the onion and apples to the pot and cook for 5 minutes, stirring and scraping up browned bits.
  7. Add the garlic and cook for 30 seconds.
  8. Stir in the apple cider, chicken broth, vinegar, and Dijon mustard, then add the thyme and bay leaf; bring the liquid to a simmer.
  9. Return the pork and any accumulated juices to the pot, cover, and braise in the oven for 3 1/2 to 4 1/2 hours, turning the pork once halfway through, until fork-tender and at least 195°F in the thickest part.
  10. Transfer the pork to a cutting board, discard the thyme stems and bay leaf, and rest the pork for 15 minutes before shredding it.
  11. Serve the pork with the apples, onions, and braising liquid.

Notes

For especially tender pork, check that it is fork-tender and at least 195°F in the thickest part. Refrigerate leftovers for 3–4 days or freeze for up to 3 months; substitute vegetable broth for chicken broth if you prefer a poultry-free option.