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Apple Cider Braised Pork Shoulder

Apple Cider Braised Pork Shoulder
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This Apple Cider Braised Pork Shoulder is the ultimate cozy, one-pot fall dinner. A hearty pork shoulder is slowly braised in fresh apple cider, chicken broth, and Dijon mustard, then finished with sweet apples, red onions, and fragrant herbs. The low-and-slow cooking method creates melt-in-your-mouth pork and a rich, flavorful sauce that’s perfect for spooning over every bite.

Ingredients

Scale

  • 4–5 lb pork shoulder roast or Boston butt

  • 2 tablespoons neutral oil

  • 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 root end)

  • 3 rosemary sprigs

  • 4 thyme sprigs

  • 1 red onion, cut into thick slices

  • 2 firm, slightly tart apples, peeled and cut into wedges

  • Kosher salt, to taste

  • Freshly cracked black pepper, to taste

Instructions

1. Preheat the Oven

Preheat oven to 325°F (165°C).

2. Prepare the Pork

Trim excess fat from the pork if needed. Cut into 4 large pieces (or leave whole if bone-in). Pat dry and season generously with salt and pepper on all sides.

3. Sear the Pork

Heat oil in a large Dutch oven over medium-high heat. Sear pork for 4–5 minutes per side, until deeply browned. Work in batches if necessary.

4. Prepare the Braising Liquid

Whisk together apple cider, chicken broth, Dijon mustard, and dehydrated onion. Tie rosemary and thyme together with kitchen twine.

5. Braise

Pour the braising liquid into the pot with the pork. Add the herb bundle and garlic head. Cover and transfer to the oven.
Braise for about 3 hours, flipping pork halfway through (check earlier if boneless).

6. Add Apples & Onions

When pork is nearly fork-tender, arrange apples and red onions around it. Cover and return to the oven for 30–45 minutes, until pork is very tender.

7. Rest & Serve

Let pork rest in the braising liquid for 30 minutes. Squeeze roasted garlic cloves into the sauce or onto the pork. Season juices with salt and pepper to taste. Serve with apples, onions, and plenty of sauce

Notes

  • Use real apple cider: Fresh apple cider adds natural sweetness—do not substitute vinegar.

  • Choose the right apples: Firm, slightly tart apples (Honeycrisp, Pink Lady, Gala) hold their shape best.

  • Bone-in vs boneless: Bone-in adds flavor; boneless cooks slightly faster—check early.

  • Extra-fatty pork: Trim large fat caps before searing for a cleaner sauce.

  • Make ahead: This dish tastes even better the next day after flavors deepen.

Find it online: https://chocotune.com/apple-cider-braised-pork-shoulder/