There’s something about fall that makes me crave long-simmered, comforting dishes. Back in Texas, when the first chill hit the air, I’d pull out my heavy Dutch oven and start braising. One of the recipes that always stole the spotlight at my table was Apple Cider Braised Pork Shoulder.
The sweet tang of cider, the earthiness of rosemary and thyme, and the tender, fall-apart pork—it’s a recipe that feels like it hugs you from the inside. I remember making it one rainy October evening when my five kids were younger. By the time I set it down over mashed potatoes, the smell of cider and garlic had filled the house, and everyone rushed to the table. That’s the power of food—it connects us, comforts us, and creates moments you’ll always remember.
What Is Apple Cider Braised Pork Shoulder?
Apple Cider Braised Pork Shoulder is a slow-cooked, one-pot meal where pork shoulder is seared, then braised in fresh apple cider, chicken stock, onions, apples, and herbs until it’s fork-tender. The apple cider doesn’t just flavor the meat—it creates a savory, slightly sweet sauce that’s perfect for spooning over potatoes, egg noodles, or even dinner rolls.
Why You’ll Love This Recipe
- Tender, fall-apart pork infused with sweet and savory flavors
- One-pot recipe—easy cleanup!
- Perfect balance of cozy fall ingredients: apples, cider, herbs
- Feeds a crowd on a budget
- Doubles as leftovers for sliders, tacos, or sandwiches
Tips for Making the Best Braised Pork Shoulder
- Always sear the pork until deeply golden before braising—it builds flavor.
- Use fresh apple cider, not apple cider vinegar. (They’re not the same!)
- Choose firm, slightly tart apples like Honeycrisp or Pink Lady so they hold their shape.
- Bone-in pork gives richer flavor, but boneless cooks a bit faster.
Ingredients
- 4–5 lb pork shoulder roast (bone-in or boneless)
- 2 tbsp neutral oil
- 2 cups fresh apple cider (not vinegar)
- 2 cups chicken stock or broth
- 2 tbsp Dijon mustard
- 1 tbsp dehydrated minced onion
- 1 head garlic, top sliced off
- 3 sprigs rosemary
- 4 sprigs thyme
- 1 red onion, thickly sliced
- 2 firm apples, peeled & cut into wedges (Honeycrisp, Pink Lady, Gala)
- Kosher salt & freshly cracked pepper
Step-by-Step Instructions
- Preheat the Oven – Heat oven to 325°F.
- Season & Sear – Cut pork into 4 large pieces (or leave whole if bone-in). Pat dry and season generously with salt and pepper. Heat oil in a Dutch oven and sear pork on all sides until deeply browned.
- Make the Braising Liquid – Whisk cider, stock, Dijon, and dehydrated onion in a measuring cup.
- Braise – Pour liquid over pork. Add rosemary, thyme, and garlic. Cover and braise in the oven for about 3 hours (2 ½ hours for boneless), flipping pork halfway through.
- Add Apples & Onion – Nestle apples and onion slices around pork. Return to oven for 30–45 minutes until pork is fork-tender.
- Rest & Serve – Let pork rest in juices for 30 minutes. Squeeze roasted garlic into the sauce, season to taste, and serve over mashed potatoes.
You Must Know
- Do not substitute apple cider vinegar for cider—it will ruin the dish.
- Letting the pork rest in its juices makes the sauce richer.
- Works beautifully for meal prep—leftovers taste even better the next day.
FAQs
What does apple cider do for pork?
It adds sweetness, tang, and tenderizes the meat while infusing flavor.
How to cook pork shoulder in cider?
Sear, then braise low and slow in cider and broth until tender.
How long to soak pork shoulder in apple cider vinegar?
If marinating, 2–4 hours max. Longer makes the meat mushy.
Which is the best cooking method for a pork shoulder?
Slow cooking—braising, smoking, or using a slow cooker for fall-apart texture.
Storing & Reheating
- Fridge: Store in airtight container up to 4–5 days.
- Freezer: Freeze with juices in a freezer-safe bag for up to 3 months.
- Reheat: Simmer gently in a Dutch oven with extra broth if needed.
Tools You’ll Need
- Dutch oven
- Sharp knife & cutting board
- Measuring cups & spoons
- Peeler
- Kitchen twine
Conclusion
Apple Cider Braised Pork Shoulder is one of those dishes that feels like home no matter where you serve it. The sweetness of the cider, the depth of the herbs, and the tenderness of the pork create a meal that brings comfort with every bite.
I love serving this on a chilly fall evening, when the house smells of roasted garlic and apples, and my kids wander into the kitchen asking when dinner will be ready. It’s a recipe that fills both the table and the heart—simple ingredients transformed into something extraordinary.
Whether you ladle it over creamy mashed potatoes, pile it high on sandwiches, or enjoy it straight from the pot, this pork shoulder will become your go-to for cozy gatherings and family dinners. Make it once, and it’ll hold a permanent place in your kitchen traditions.
Print
Apple Cider Braised Pork Shoulder: Cozy Fall Comfort in a Pot
- Total Time: 230
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Apple Cider Braised Pork Shoulder is a cozy, one-pot recipe where pork is slow-braised in apple cider, onions, apples, and herbs until fall-apart tender.
Ingredients
- 4–5 lb pork shoulder roast (bone-in or boneless)
- 2 tbsp neutral oil
- 2 cups fresh apple cider (not vinegar)
- 2 cups chicken stock or broth
- 2 tbsp Dijon mustard
- 1 tbsp dehydrated minced onion
- 1 head garlic, top sliced off
- 3 sprigs rosemary
- 4 sprigs thyme
- 1 red onion, thickly sliced
- 2 firm apples, peeled and cut into wedges (Honeycrisp, Pink Lady, Gala)
- Kosher salt & freshly cracked pepper
Instructions
- Preheat oven to 325°F.
- Cut pork into 4 pieces (if boneless). Pat dry and season with salt and pepper.
- Sear pork in a Dutch oven with oil until deeply golden.
- Whisk together cider, stock, Dijon, and minced onion. Pour over pork.
- Add rosemary, thyme, and garlic. Cover and braise for about 3 hours (2 1/2 if boneless), flipping halfway.
- Add apples and onion slices, return to oven uncovered for 30–45 minutes until pork is fork-tender.
- Let rest 30 minutes in juices. Squeeze garlic into sauce, season, and serve over mashed potatoes.
Notes
Store in the fridge up to 5 days or freeze up to 3 months. Reheat gently in a Dutch oven with added broth if needed.
- Prep Time: 20
- Cook Time: 210
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
Keywords: apple cider braised pork shoulder, braised pork, fall pork recipes, one pot pork shoulder
