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Apple Cider Braised Pork Shoulder is beautifully presented as the featured image.
Lady Maria

Amazing Apple Cider Braised Pork Shoulder

This Apple Cider Braised Pork Shoulder recipe delivers succulent, fall-apart tender pork infused with the sweet and tangy aroma of apple cider. It's a comforting and flavorful meal that is surprisingly easy to make, perfect for a cozy and satisfying dinner.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup dry apple cider
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • Mashed potatoes or polenta optional, for serving
  • Roasted vegetables such as Brussels sprouts or carrots) (optional, for serving
  • Fresh parsley, chopped optional, for garnish

Equipment

  • Dutch oven or heavy-bottomed pot
  • paper towels
  • Cutting board
  • knife
  • measuring cups and spoons
  • Fine-mesh sieve
  • Saucepan
  • Two forks

Method
 

  1. Pat the pork shoulder dry with paper towels. Season generously with salt, pepper, smoked paprika, dried thyme, and dried rosemary.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Sear the pork shoulder on all sides until deeply browned, about 5-7 minutes per side. Remove the pork from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for another minute until fragrant.
  6. Pour in the apple cider and scrape up any browned bits from the bottom of the pot.
  7. Add the chicken broth, apple cider vinegar, Dijon mustard, brown sugar, and bay leaves. Stir to combine.
  8. Return the pork shoulder to the pot. The liquid should come about halfway up the sides of the pork. If needed, add a little more chicken broth.
  9. Bring the liquid to a simmer, then cover the pot tightly.
  10. Reduce the heat to low and braise for 3-4 hours, or until the pork is fork-tender. Check the pork periodically and add more broth if the liquid is evaporating too quickly.
  11. Remove the pork shoulder from the pot and let it rest for 15-20 minutes before shredding with two forks.
  12. Strain the braising liquid through a fine-mesh sieve into a saucepan.
  13. Bring the liquid to a simmer over medium heat and cook until slightly reduced and thickened, about 10-15 minutes.
  14. Return the shredded pork to the sauce and toss to coat.
  15. Serve over mashed potatoes or polenta, alongside roasted vegetables. Garnish with fresh parsley, if desired.

Notes

Pork not tender enough? Braise longer. Sauce too thin? Simmer longer or use a cornstarch slurry. Too much fat? Skim it off. Add a diced apple for deeper apple flavor. This dish is even better the next day. Can be made in a slow cooker on low for 6-8 hours after searing the pork and sautéing the vegetables. For spiced apple cider braised pork, add a cinnamon stick, star anise, and cloves. Substitute maple syrup for brown sugar for a maple glazed pork. Use hard cider for hard cider braised pork. Add a pinch of red pepper flakes for heat. Store leftovers in the refrigerator for up to 3-4 days. Reheat gently in a saucepan or microwave.