Apple Cider Braised Pork Shoulder

Juicy pork shoulder braised in apple cider with herbs, onions, and apples for a rustic slow-cooked comfort food dinner.

 

This Apple Cider Braised Pork Shoulder is slow-cooked comfort food at its finest — tender, fall-apart pork slowly simmered in a Dutch oven (or in a slow cooker) in a rustic mix of apple cider, herbs, garlic, onions, and tart Granny Smith apples. The result is rich, savory-sweet, and perfect for cozy, restaurant-worthy weeknight dinners and holiday entertaining just like my pork chops with mango salsa and bourbon-glazed pork chops with peaches.

A Complete Pork Dinner on One Plate

You can serve braised pork shoulder rustic in chunks over my roasted garlic mashed potatoes, with savory bacon and cheddar scones, or alongside my roasted sweet potatoes and broccoli and , or shred it and drizzle with that glossy reduced sauce for a truly authentic, bistro-style pork dinner. Sop up every drop with garlic bread, homemade garlic butter dinner rolls, or a crusty slice, pair it with buttered egg noodles or pappardelle, and since we’re already in apple territory, try it with my apple spinach salad or apple broccoli cashew salad. If you have pork chops, try my pan-seared pork chops with caramelized apples instead.

What Can You Use Instead of Pork Shoulder?

• Pork Butt: Often interchangeable with pork shoulder, this cut is a little fattier but just as delicious. 
• Beef Chuck Roast or Lamb Shoulder: You can also use this cut as a replacement for pork shoulder. 
• Duck Legs: For a more decadent and gamier version, this pairs great with the apples and cider.

Other Main Ingredient & Substitutions

• Apple cider vinegar or white wine: Instead of apple cider vinegar, feel free to replace it with about 3-4 tablespoons of white wine. Pear cider is also great substitute for apple cider!
• Onions or Shallots: If you like a milder and sweet onion, shallots are a great option.
• Apples: I used Granny Smith apples of firm texture. If you want to use a different kind of apple, make sure it’s very crisp and slightly tangy. Honeycrisp is a great alternative.

How to Braise Pork Shoulder in the Oven

• Brown the pork shoulder: Preheat oven to 325°F. In a large Dutch oven, heat oil over medium-high, season pork shoulder with salt and pepper, and brown on all sides, about 5 minutes per side.

• Remove pork, then sauté garlic, thyme, and rosemary for 1 minute. Add vinegar, cider, broth, and mustard, scraping up browned bits.
• Return pork to the pot, cover, and braise in the oven for 2–2½ hours, flipping halfway, until fork-tender.

• Add sliced onion and apples, cover, and return to the oven for 20–30 minutes until the apples are soft. Adjust the braising liquid with salt and pepper and remove the herbs before serving. For a thicker sauce, remove the pork, apples, and onions, then simmer the liquid on the stovetop for about 15 minutes, stirring often.

• Serve pork in chunks or shredded with sauce, apples, and onions over mashed potatoes or your favorite starchy side.

Can You Make It in a Slow Cooker?

You can cook all of this in a slow cooker! Make sure to brown the meat in a large pot or Dutch oven first and follow the directions up until you need to put it in the oven. Once you’ve deglazed the pan, pour the liquid into a slow cooker along with the pork and cook on low for 8–9 hours or high for 5–6 hours. Add the apples and onions 30 minutes before serving so they don’t turn to mush. The sauce may be thinner in a slow cooker — you can thicken it on the stovetop after.

Variations

• Hard Cider: Replace the apple cider with hard cider for a little more tang.
• Cranberries: Throwing in some cranberries is also a way to add some tartness, color, and sweetness.
• Add honey, molasses, balsamic reduction: Any of these will add some sweetness and tang to your braised pork. Add as much or little as you like!
• Fennel: For a slight licorice flavor, add a sliced up fennel. Make sure to put this in while the pork is braising. 
• Smoky: Some people love the contrast between the smokiness of smoked paprika with the sweetness and tart flavors of the apple. Add in your desired amount when you saute the garlic and herbs.

Storage, Reheating & Make-Ahead

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days, making sure the meat is covered in some of the braising liquid to keep it moist.
• Reheating: Reheat gently on the stovetop over medium-low heat or in a 300°F oven, adding a splash of broth or cider if needed.
• Freezing: Freeze pork (with sauce) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Make-Ahead: You can braise the pork a day in advance, cool completely, and reheat in the oven before serving — flavors deepen overnight.

More Pork Recipes To Try

• Grilled Pork Chops with Dijon-Honey Herb Marinade
• Creamy Mushroom Pork Chops
• Grilled Pork Tenderloin with Caramelized Pineapple, Grilled Veggies, and Garlic Herb Butter
• Pork Belly with Honey Garlic Sauce
• Creamy Pork Tenderloin Medallions with Orzo, Spinach, and Mushrooms
• Bacon and Mushroom Creamy Pork Chops