Apple Cider Braised Pork Shoulder is a tender, flavorful dish where the pork slowly cooks until it’s fall-apart soft in a sweet and tangy apple cider sauce. The rich pork pairs so well with the warm notes of apple and a touch of spice, making each bite cozy and satisfying. It’s a perfect meal to enjoy when you want something hearty but a little special.
I love making this dish because it fills the kitchen with the most amazing smells while it simmers away. The apple cider adds just the right balance—not too sweet, not too sour—that keeps the pork juicy and full of flavor. I usually let it braise low and slow in the oven, which means you can set it up early and relax while the magic happens.
One of my favorite ways to serve this pork shoulder is with creamy mashed potatoes or buttered noodles to soak up all that delicious sauce. It’s great for family dinners or when friends come over because it feels like a warm, comforting hug on a plate. Plus, leftovers are fantastic the next day, whether reheated or shredded for sandwiches!
Key Ingredients & Substitutions
Pork Shoulder: This cut has just the right fat marbling to stay juicy and tender during long braising. If you can’t find it, pork butt is a good substitute. Avoid very lean cuts as they dry out easily.
Apple Cider: The star liquid that adds sweetness and tanginess. If unavailable, use a mix of apple juice and a splash of white vinegar to mimic flavor. Avoid sweetened cider to prevent overpowering sweetness.
Brown Sugar: Adds a rich, caramel note balancing acidity. You can swap it for maple syrup or honey in a pinch, but reduce the amount slightly as these are sweeter.
Vegetables: Onions, carrots, and Yukon gold potatoes add texture and soak up flavors. Feel free to swap potatoes for sweet potatoes or parsnips for a twist.
How Do You Get the Pork Tender and Full of Flavor?
Low and slow is the key! Here’s how I approach it:
- Sear the pork: Don’t skip browning. It locks in juices and creates a flavorful crust that adds depth to the sauce.
- Cook covered at low temperature: Keep your oven around 325°F (160°C) to break down connective tissue gently without drying out the meat.
- Turn halfway: Rotating the pork ensures it braises evenly, and flavors soak in from all sides.
- Rest before slicing: Letting it rest under foil helps juices redistribute and makes carving easier.
Following these simple steps yields tender, flavorful pork every time. Plus, the vegetables in the pan soak up those lovely braising juices, rounding out the dish beautifully.
Equipment You’ll Need
- Large oven-safe skillet or Dutch oven – I find it perfect for searing and braising everything in one pot.
- Meat thermometer – helps ensure the pork reaches the ideal tenderness without overcooking.
- Sharp knife – makes carving the pork and chopping vegetables much easier.
- Serving spoon – for scooping up the sauce and vegetables when plating.
Flavor Variations & Add-Ins
- Use apple butter instead of brown sugar for a richer, fruitier sweetness.
- Swap the veggies: add parsnips or sweet potatoes for extra flavor and color.
- Add a pinch of cinnamon or allspice to the braising liquid for a warming spice note.
- Finish with a splash of balsamic vinegar or a squeeze of lemon for added brightness before serving.
Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
Main Ingredients:
- 3 to 4 pounds pork shoulder (bone-in or boneless)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 2 large onions, thinly sliced
- 2 cups apple cider
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 3 medium Yukon gold potatoes, peeled and cut into chunks
For Serving and Garnish:
- 1/2 cup sour cream (for serving)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 20 minutes of active prep and searing time, plus 3 to 3 ½ hours of slow braising in the oven. The slow cooking is key to tender, flavorful pork, so it’s perfect to start early and let it cook gently while you relax or prepare sides.
Step-by-Step Instructions:
1. Prepare and Season the Pork:
Preheat your oven to 325°F (160°C). Pat the pork shoulder dry with paper towels. Generously season all sides with salt, pepper, and smoked paprika to add flavor and help form a tasty crust.
2. Sear the Pork:
Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat. When hot, add the pork shoulder and sear on each side for about 4-5 minutes until a deep golden-brown crust forms. Remove the pork and set aside for now.
3. Cook the Onions and Garlic:
In the same skillet, add the sliced onions and cook over medium heat until softened and lightly caramelized, about 8 minutes. Stir in the minced garlic and cook another minute until fragrant.
4. Add Liquids and Seasonings:
Pour in the apple cider, chicken broth, apple cider vinegar, and sprinkle the brown sugar over the mixture. Stir everything together, scraping up those tasty browned bits stuck to the skillet bottom.
5. Combine and Braise:
Place the seared pork shoulder back into the skillet. Surround the meat with the carrot and potato chunks. Sprinkle the thyme over the top. Bring the liquid to a gentle simmer on the stove.
6. Slow Cook in the Oven:
Cover the skillet or Dutch oven with a lid or foil. Transfer to the preheated oven and braise for 3 to 3 ½ hours, or until the pork is very tender and easily pulls apart with a fork. Remember to turn the pork halfway through cooking to evenly braise all sides.
7. Rest and Finish the Sauce:
Remove the pork from the skillet and loosely cover with foil to rest. If you like, place the skillet back on the stove over medium heat and let the braising liquid simmer 5-10 minutes until it thickens slightly.
8. Serve and Garnish:
Slice or shred the pork shoulder and plate it with the braised carrots, potatoes, and onions. Spoon some of the rich pan sauce over the top. Add a dollop of sour cream and sprinkle freshly chopped parsley for a lovely fresh finish.
Can I Use Frozen Pork Shoulder for This Recipe?
Yes, but be sure to fully thaw the pork shoulder in the refrigerator overnight before cooking. This helps it cook evenly and ensures the meat reaches the right tenderness during braising.
Can I Make Apple Cider Braised Pork Shoulder Ahead of Time?
Absolutely! You can braise the pork a day ahead, then cool and refrigerate it. Reheat gently in the oven or on the stovetop with some of the braising liquid to keep it moist and flavorful.
How Should I Store Leftovers?
Store any leftover pork and vegetables in an airtight container in the fridge for up to 3-4 days. This dish also freezes well—just thaw overnight in the fridge before reheating.
What Can I Serve with This Pork Shoulder?
It’s delicious over creamy mashed potatoes or buttered noodles to soak up the sauce. Roasted vegetables or a fresh green salad also complement the rich flavors perfectly.
