Go Back
–+ servings
Apple Cider Braised Pork Shoulder pinterest

Apple Cider Braised Pork Shoulder

This melt-in-your-mouth Apple Cider Braised Pork Shoulder harnesses the natural tenderizing properties of apple cider to transform a tough cut into a restaurant-quality dish. The slight acidity in the cider works alongside slow cooking to break down connective tissues, resulting in fork-tender meat perfect for Sunday dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Rest Time 20 minutes
Total Time 4 hours 25 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • Dutch Oven
  • Meat thermometer
  • Paper Towels

Ingredients
  

Pork and Seasonings

  • 4-5 pound bone-in pork shoulder Boston butt
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme leaves or 3/4 teaspoon dried
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Braising Liquid

  • 3 cups apple cider not apple juice – use unfiltered variety for deeper flavor
  • 1/2 cup apple cider vinegar
  • 3 tablespoons maple syrup or brown sugar

Aromatics and Fruits

  • 2 large onions thickly sliced
  • 4 cloves garlic smashed
  • 2 Granny Smith apples cored and cut into wedges
  • 2 bay leaves

Instructions
 

  • Remove the pork shoulder from refrigeration 45-60 minutes before cooking to bring it to room temperature. Pat completely dry with paper towels.
  • In a small bowl, combine salt, pepper, rosemary, thyme, cinnamon, and nutmeg. Rub this mixture generously over all surfaces of the meat, pressing it in to adhere.
  • Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Place the seasoned pork shoulder fat-side down and sear until deeply golden brown, about 4-5 minutes. Rotate and continue browning on all sides, about 12-15 minutes total.
  • Remove the browned pork from the pot and reduce heat to medium. Add sliced onions to the rendered fat and sauté until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
  • Pour in apple cider, scraping up all the browned bits from the bottom of the pot. Add apple cider vinegar, maple syrup, and bay leaves, then bring the mixture to a simmer.
  • Return the seared pork to the pot, fat-side up. The liquid should come about halfway up the sides of the meat. Cover with a tight-fitting lid and simmer gently for 3 hours on low heat. Alternatively, transfer to a 325°F oven.
  • After 3 hours, add the apple wedges around the pork. Cover and continue cooking for an additional 30-60 minutes, until the meat is fork-tender and registers 195°F internally.
  • Remove the pork from the braising liquid and tent loosely with foil. Allow it to rest for 15-20 minutes.
  • Meanwhile, skim excess fat from the surface of the braising liquid and simmer uncovered for 10-15 minutes to reduce into a more concentrated sauce. Remove bay leaves before serving.
  • Serve the tender pork with the reduced sauce, apples, and onions.

Notes

For slow cooker adaptation: Follow steps 1-3 as written, then transfer everything to your slow cooker. Cook on low for 8-9 hours or high for 4-5 hours, adding the apples during the final hour.
This dish improves with time and can be made up to 2 days ahead and refrigerated. Reheat covered in a 325°F oven until warmed through (30-45 minutes).
To reduce calories, trim excess fat from the pork before cooking and refrigerate the finished braising liquid to easily remove solidified fat before reheating.

Nutrition

Calories: 385kcalCarbohydrates: 12gProtein: 32gFat: 24gSodium: 480mgPotassium: 620mgFiber: 2gSugar: 9gVitamin C: 8mgIron: 15mg
Keyword Braised Pork, Pork Shoulder, Apple Cider, Sunday Dinner, Slow Cooked
Tried this recipe?Let us know how it was!