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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 vinegar: Instead of apple cider vinegar, feel free to replace it with about 3-4 tablespoons of white wine vinegar. While white wine vinegar is closest in flavor, you can also use red wine vinegar or lemon juice.
- Apple cider can be replaced with pear 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
Apple Cider Braised Pork Shoulder
Ingredients
- 3.5 pounds pork shoulder excess fat trimmed, pat dry
- salt and pepper to taste
- 2 tablespoon neutral cooking oil like light olive oil, canola, or avocado oil
- 8 cloves garlic minced
- 3 sprigs thyme
- 1 sprig rosemary
- 2 tablespoons apple cider vinegar
- 2 ½ cups unfiltered apple cider (NOT apple cider vinegar!!)
- 2 ½ cups chicken stock
- 2 tablespoons whole grain mustard or Dijon
- 1 large red onion sliced thick
- 2 Granny Smith apples firm, cored and cut into quarters or eighths
For Serving (Optional)
- Mashed potatoes or any starchy side
- thyme leaves
Instructions
- Position a rack in your oven to the middle and preheat the oven to 325 degrees.
- Heat the neutral oil in a large Dutch oven to medium high heat while you liberally sprinkle the dried pork shoulder pieces with salt pepper.
- Add the pork shoulder, and brown on all sides, about 5 minutes per side. Once browned, remove and set aside on a plate or tray.
- Add the garlic, thyme, and rosemary, cooking for about 1 minute until fragrant.
- Add the apple cider vinegar, apple cider, chicken broth, and whole grain mustard to the pot, scraping up any browned bits from the bottom.
- Gently place the pork back into the pot, cover, and cook in the oven for 2~2 ½ hours or until fork tender, flipping the pork pieces about halfway through the cooking process.
- Add the red onion slice and apple slices, cover, and return to the oven for another 20-30 minutes or until the apples are tender and softened. Adjust the braising liquid with salt and pepper if needed. Remove the herbs from the pot before serving.
- (Optional) You can remove the pork, apples, and onions from the Dutch oven and cook down the liquid on the stovetop for about 15 minutes on high, constantly stirring, if you want a thicker sauce.
- Either serve the pork in large chunks, or shred and serve. Accompany the pork with the sauce, apples, onions, and plate with mashed potatoes or your favorite starchy side! Garnish with thyme leaves if you wish and enjoy!
Notes
- Don't overcrowd the pot when browning the pork or the pork will not brown properly.
- Pull the pork out when it's fork tender. If the pork needs more time prior to adding the apples and onions, make sure to add on increments of 20-30 minutes to help the proteins soften and break down.
- If there's a lot of residual fat on the top, you can always skim that off if you like.
- Reduce the sauce - Boiling down the braising liquid after cooking makes a glossy sauce that feels like something from a traditional French bistro.
- Cut apples into larger chunks so they don't completely fall apart during cooking - they should still have shape when served.
- The nutritional info does not include optional sides like mashed potatoes.
Frequently Asked Questions
- How do I keep braised pork shoulder from drying out? The key is low-and-slow cooking in enough liquid. Pork shoulder is naturally fatty and connective tissue-rich, so cooking it at 325°F in a covered pot with enough liquid ensures the fat renders and the meat stays moist. Always keep at least ⅓ of the pork submerged in liquid during braising. If your pot is too big and the liquid level is low, add more broth or cider.
- How do I know when the pork is done? Instead of relying only on time, check texture. Pork shoulder is done when it's fork-tender - you should be able to twist a fork in it easily and pull the meat apart without resistance. Internal temperature should be around 195-205°F for shredding.
Storage Tips
- Refrigerate: Store the cooled pork shoulder in an airtight container and put in the fridge for up to 5 days. Reheat to desired temperature.
- To freeze, place the cooled pork shoulder in an airtight container. It can be stored in the freezer for up to 2 months.
You'll Need These Supplies
- cutting board
- knife
- measuring cups
- measuring spoons
- large Dutch oven
- tongs
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
Can I do this in slow cooker?
Robin, 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.
Hi Julia, I don't have any rosemary or thyme sprigs but I do have freeze dried rosemary and thyme that I grew myself. Could I substitute my freeze dried herbs for the sprigs, and how much should I use? I have been dying to make this recipe! There are quite a few versions online but I completely trust your recipes and have decided to go with this one. Thanks so much!
Hi Julene! First, I apologize for my delayed response - life gets in the way and sets me back sometimes. 🙂 You can absolutely use your freeze‑dried rosemary and thyme instead of the fresh sprigs. When substituting dried for fresh herbs, a good rule of thumb is about ⅓ of the amount of fresh herbs, since dried herbs are more concentrated.
So if the recipe calls for, say, 3 sprigs rosemary + 4 sprigs thyme, you might use about 1 teaspoon dried rosemary and 1 teaspoon dried thyme (or slightly less, based on how potent your herbs are). Stir them into the braising liquid early so their flavor has time to infuse.
I personally enjoy herb-heavy flavor so I might deviate from the rule above and add extra herbs but that's just me.
I hope you enjoy making it, and I’d love to hear how it turns out!
This was simply amazing!! My family of four devoured it, with no leftovers left. I served it with gnocchi, which is pretty much potato dumplings so that worked really well.
I love that you served this with gnocchi, Karina! 🙂
I made this recipe last night for dinner, it was delicious. Everyone loved it, and the pork meat was so moist and delicious. I used 4 pounds of pork shoulder from a local meat store. I also use garlic seasoning instead of actual garlic. Thank YOU for another great recipe!
Thank you, Renee, for your 5-star review - I appreciate it! ❤️
I am making this now. Do I take the skin off the apples?
Hi Kristin! You can, if you like. I didn't peel the apples - if you look at the step-by-step photos, you'll see that. And sorry for my late response! 🙂
Oops, I should have read on more! I can't wait to make this. I love anything pork with apples!
Glad you were able to locate the slow cooker tips! Pork and apples make a perfect combo!!
Julia, planning on making this tomorrow! It sounds amazing! Question?
Do you cut the pork roast into pieces before you sear ?
Hi Melanie! No, I don't cut the large piece of meat into pieces. I actually have step-by-step photos showing the exact piece of pork shoulder I used and also process shots of how I seared it in one piece (the photos are above the recipe card, in the middle of the recipe post).
This braised pork shoulder looks amazing! Would it be ok to use a crock pot? Thank you!
I know you found it already, but for any similar future questions from other readers, the slow cooker instructions are within the post, above the recipe card! 🙂
Julia I presume you meant white wine vinegar (not “white wine”) as a substitute for the apple cider vinegar? Please confirm.
Michale, you are 100% correct! I meant white wine vinegar (I just updated the recipe accordingly)! Sorry for my late response, I was on vacation. 🙂