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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with fork-tender pulled pork simmered in a tangy cider sauce with soft apples and onions. Braised in a Dutch oven until richly flavored and easily shredded, then reduced for a glossy finish.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder braise base
  • 4 lb boneless pork shoulder Cut into 2 large pieces.
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 onion Sliced.
  • 4 clove garlic Smashed.
  • 2 apples Cored and cut into wedges.
  • 2 cup apple cider
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 4 sprig fresh thyme
  • 2 sprig fresh rosemary

Equipment

  • 1 Dutch oven

Method
 

Preheat and season
  1. Preheat the oven to 325°F and season the pork with salt, black pepper, and smoked paprika.
  2. Heat the olive oil in a Dutch oven over high heat until hot.
Sear and build the braise
  1. Sear the pork in the hot oil for 4-5 minutes per side until well browned, then remove to a plate.
  2. Cook the onion for 5 minutes in the Dutch oven, then add the smashed garlic and cook for 1 minute.
  3. Stir in the apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar, scraping up the browned bits from the bottom of the pot.
Braise until tender
  1. Return the pork to the Dutch oven and add the thyme and rosemary, then cover and braise for 2 1/2 hours at 325°F.
  2. Add the apple wedges and braise covered for 45 minutes more, until the pork is fork-tender.
Shred and reduce the sauce
  1. Shred the pork into large pieces and return it to the sauce.
  2. Simmer the liquid on the stove for 10 minutes to reduce, then serve the pork with the sauce and apples.

Notes

For the best shred, braise until the pork is truly fork-tender and then shred while it’s still warm; if the sauce seems thin, reduce it a few extra minutes on the stove. Refrigerate leftovers in a sealed container up to 4 days; the flavors often taste even better the next day. Freeze pork and sauce (without worry about apples getting soft) up to 3 months. To make it gluten-free, confirm your Dijon mustard is labeled gluten-free and you’re all set.