Juicy Apple Cider Braised Pork Shoulder

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Description

This Juicy Apple Cider Braised Pork Shoulder is slow-cooked perfection — melt-in-your-mouth tender with a rich, slightly sweet flavor from apple cider, onions, and herbs. The cider not only tenderizes the pork but also gives it a subtle tang that balances beautifully with the savory, garlicky base. It’s the kind of dish that fills your kitchen with an irresistible aroma and brings everyone to the table. Perfect for cozy weekends, Sunday dinners, or any special occasion.

Ingredients For Juicy Apple Cider Braised Pork Shoulder

  • 3–4 lbs (1.5–2 kg) pork shoulder (bone-in or boneless)

  • 2 tbsp olive oil

  • Salt and black pepper, to taste

  • 2 medium onions, sliced

  • 4 cloves garlic, minced

  • 2 cups apple cider (not vinegar)

  • 1 cup chicken broth

  • 2 tbsp Dijon mustard

  • 2 tbsp apple cider vinegar

  • 2 sprigs fresh rosemary (or 1 tsp dried)

  • 3–4 sprigs fresh thyme (or 1 tsp dried)

  • 2 apples, cored and sliced

  • 1 tbsp brown sugar (optional, for a deeper caramelized flavor)

Instructions

  1. Preheat Oven to 325°F (165°C).

  2. Season & Sear: Pat pork dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until golden brown (about 8–10 minutes). Remove and set aside.

  3. Sauté Aromatics: In the same pot, add onions and cook until soft and golden, about 5 minutes. Add garlic and cook for another minute.

  4. Deglaze: Pour in apple cider and scrape the bottom of the pot to release all the browned bits.

  5. Add Flavor: Stir in chicken broth, Dijon mustard, apple cider vinegar, rosemary, thyme, and brown sugar (if using).

  6. Return Pork & Add Apples: Place the pork shoulder back in the pot, nestle apple slices around it, and spoon some liquid over the top.

  7. Braise: Cover the pot and bake in the oven for 3 to 3½ hours, or until the pork is fork-tender and easily pulls apart.

  8. Serve: Remove pork, shred or slice, and spoon the luscious apple-cider sauce over the top. Serve warm with mashed potatoes, roasted veggies, or crusty bread.

Notes

  • For extra flavor, marinate the pork shoulder overnight with apple cider, garlic, and herbs.

  • You can make this in a slow cooker (low for 8 hours) or pressure cooker (about 70 minutes, then natural release).

  • Leftovers reheat beautifully and taste even better the next day!

Tips

  • Use fresh apple cider (not vinegar) for the best sweet-tart flavor.

  • Browning the pork is key — it builds that rich caramelized base for your sauce.

  • To thicken the sauce, simmer uncovered on the stovetop for 10 minutes before serving.

  • Pair with buttery mashed potatoes or creamy polenta for a complete meal.

Servings

  • Serves 6–8 people

Nutritional Information (per serving)

(approximate values)

  • Calories: 410 kcal

  • Protein: 32 g

  • Fat: 22 g

  • Carbohydrates: 15 g

  • Fiber: 2 g

  • Sugars: 10 g

  • Sodium: 520 mg

Health Benefits

  • High in protein – supports muscle repair and satiety.

  • Apples & cider add natural antioxidants and polyphenols.

  • Slow braising reduces fat content while preserving nutrients and tenderness.

  • Comfort food with a wholesome balance of protein, fruit, and herbs.

Q & A

Q1: Can I use apple juice instead of cider?
A1: Yes! Use 100% pure apple juice (not from concentrate) for a similar flavor. You may want to reduce the added sugar slightly.

Q2: What cut of pork works best?
A2: Pork shoulder (also called pork butt) is ideal because it has enough fat to stay juicy during long cooking.

Q3: How do I store leftovers?
A3: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.

Q4: Can I make it ahead?
A4: Absolutely! It reheats beautifully — just warm gently in the oven or on the stove.

Q5: What sides pair best?
A5: Mashed potatoes, roasted carrots, green beans, or a crisp apple slaw complement it perfectly.

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