I’m sharing my apple cider braised pork shoulder, layered with onions, apples, and fresh herbs, as a standout in my Fall One Pot Recipes that hides a surprising twist you’ll want to read about.

Jump to Recipe

I love taking a simple cut like pork shoulder and turning it into something that tastes way more complicated than it actually is. Braising it in fresh apple cider brightens the meat and gives the pan juices a sweet sharpness that keeps you guessing with every bite.

My favorite part is how the whole house smells hours before dinner, you start wandering into the kitchen even when you promise you wont, and there are little timing tricks that make it sing, I swear. I usually pull this out when friends come over because it feels special but is totally easy, perfect for Fall One Pot Recipes.

Ingredients

Print Recipe (No Advertisments)

Pork shoulder: Rich in protein and collagen, fatty and tender when slow braised.
Apple cider: Sweet and tangy, adds natural sugars and bright acidity.
Apples: Provide fiber and fruit sugars, give texture and a caramelized note, kinda.
Onion: Onion gives savory depth, browns into sweetness and thickens sauce.
Garlic: Sharp aromatics that mellow with cooking, adds umami and subtle warmth.
Brown sugar or maple syrup: Sweetens and caramelizes, balances cider acidity and deepens flavor.
Apple cider vinegar: A little acid wakes the dish, brightens flavors and cuts fat.
Whole grain mustard: Brings a sharp, savory tang and helps bind the sauce.
Thyme and rosemary: Fresh herbs lend piney, floral notes that smell homey.

Ingredient Quantities

3 to 4 lb pork shoulder, bone-in or boneless

2 tsp kosher salt

1 tsp black pepper, freshly ground

2 tbsp olive oil or vegetable oil

2 cups fresh apple cider

1 cup low-sodium chicken broth or pork stock

1 large yellow onion, sliced

2 to 3 apples (Granny Smith or Honeycrisp), cored and sliced

4 cloves garlic, peeled

2 tbsp brown sugar or pure maple syrup

1 to 2 tbsp apple cider vinegar

4 to 6 sprigs fresh thyme

2 sprigs fresh rosemary or 2 bay leaves

1 tbsp whole grain mustard

1 tbsp cornstarch or arrowroot (optional, for thickening)

2 tbsp unsalted butter (optional, for finishing)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325°F. Pat the 3 to 4 lb pork shoulder dry and rub all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

2. Heat 2 tbsp olive oil in a large Dutch oven over medium high heat until shimmering. Sear the pork on all sides about 4 to 5 minutes per side until deeply browned, then transfer the pork to a plate.

3. Add the sliced large yellow onion to the hot pot and cook 5 to 7 minutes until it softens and starts to brown, scraping up the fond. Toss in 2 to 3 cored and sliced apples and 4 whole peeled garlic cloves and cook another 2 minutes.

4. Stir in 2 tbsp brown sugar or pure maple syrup, 1 tbsp whole grain mustard, and 1 to 2 tbsp apple cider vinegar. Tuck in 4 to 6 sprigs fresh thyme and 2 sprigs fresh rosemary or 2 bay leaves.

5. Pour in 2 cups fresh apple cider and 1 cup low sodium chicken broth, use a wooden spoon to scrape any browned bits from the bottom, and bring the liquid up to a gentle simmer.

6. Return the pork shoulder to the pot, spooning some liquid over the top so the meat is partially submerged. Cover the pot and transfer to the oven to braise low and slow for about
2.5 to 3 hours until the pork is fork tender and easily pulls apart. You can also simmer covered on the stovetop over very low heat for the same time.

7. Remove the pork to a cutting board and let it rest 10 to 15 minutes. Meanwhile skim excess fat from the surface of the braising liquid and fish out and discard the thyme stems and rosemary sprigs or bay leaves.

8. If you want a thicker sauce, strain or leave veggies in the pot and reduce the liquid on the stove over medium high heat until slightly syrupy. For extra thickening whisk 1 tbsp cornstarch or arrowroot with 2 tbsp cold water then stir that slurry into the simmering liquid until it thickens.

9. Off the heat stir 2 tbsp unsalted butter into the sauce for shine and taste, adjust salt and pepper if needed. Shred the pork with two forks and mix it back into the sauce and apples, or serve the sauce spooned over sliced pork.

10. Serve warm over mashed potatoes, rice, or crusty bread and garnish with extra thyme if you like. Don’t worry if some apples fall apart, that adds extra flavor to the sauce and makes it cozy.

Equipment Needed

1. Large ovenproof Dutch oven or heavy-bottomed pot with lid (for searing then braising)
2. Chef’s knife (sharp)
3. Cutting board
4. Tongs (to turn the pork)
5. Wooden spoon or heatproof spatula (to scrape up fond)
6. Measuring cups and spoons
7. Two forks (for shredding the pork)
8. Fine-mesh strainer and a small bowl (for skimming or reducing the sauce)
9. Oven mitts or pot holders

FAQ

Can I use boneless pork shoulder instead of bone in?

Yes. Bone in gives a bit more flavor and helps keep the meat moist, but boneless is easier to carve and shreds faster. If boneless, check for tenderness a little earlier and shave 15 to 30 minutes off the cook time as needed.

How long should I braise it and at what temperature?

In the oven set to 325°F plan on about 2.5 to 3.5 hours for a 3 to 4 lb shoulder, until the meat is fork tender. For shredding you want the internal temp up around 195 to 205°F so the collagen melts. Slow cooker on low is roughly 8 to 10 hrs, on high 4 to 6 hrs. Remember 145°F is the safe minimum for pork, but that won't be fall apart tender.

I don't have fresh apple cider. What can I use?

Store bought apple cider works fine. If you only have apple juice use it but cut the sweetness by adding 1 to 2 tbsp apple cider vinegar or a squeeze of lemon. Avoid super sweet juice without balancing the acidity or the braise will taste flat.

How do I thicken the braising liquid into a nice sauce?

Two easy ways: simmer and reduce the liquid until it coats a spoon, or make a slurry with 1 tbsp cornstarch plus equal cold water and whisk into simmering liquid until it thickens. Arrowroot works the same. Finish with 1 to 2 tbsp butter for shine if you like.

When should I add the apples so they don't turn to mush?

Add firmer apples like Granny Smith earlier if you want them soft but still holding shape, about 45 to 60 minutes before the end. If you want chunks that mostly hold up add them in the last 30 minutes. Honeycrisp gets softer faster, so adjust timing to your taste.

How do I store and reheat leftovers?

Cool the pork within 2 hours, refrigerate up to 3 to 4 days, or freeze up to 3 months. To reheat, thaw overnight if frozen, then warm gently in a low oven (about 300°F) with a splash of broth or cider to keep it moist, or reheat on the stove over low heat covered.

Apple Cider Braised Pork Shoulder Recipe Substitutions and Variations

Pork shoulder: swap with boneless pork butt or a 3 to 4 lb pork loin roast. Pork butt gives the same fattiness and shreddability, pork loin will be leaner so don’t overcook it or it’ll dry out.
Apple cider: use unsweetened apple juice with a splash of lemon or white grape juice, or try a dry hard cider for more depth. If using apple juice cut back on the brown sugar.
Chicken broth: substitute low-sodium vegetable broth, or use 1 cup water plus 1/4 cup dry white wine for extra flavor. Watch salt levels if you use regular broth.
Apples: swap with firm pears like Bosc or Anjou, or use a mix of apples and pears. Pears soften quicker so add them later in the braise if you want more texture.

Pro Tips

1) Salt ahead, like hours or overnight in the fridge, uncovered. It seasons deeper and dries the surface so you get a much better brown when you sear. Pat it dry again right before searing, trust me it’s worth the extra wait.

2) Get a really good sear to build flavor, and don’t crowd the pot. Those browned bits are gold, scrape them up with your cider or stock so the sauce tastes way richer. If the pot gets too crowded searing will steam not brown.

3) Use an instant read thermometer, not just time. Pull the pork when the internal temp is around 195 to 205 F for tender, shreddable meat. Let it rest before shredding so the juices redistribute, otherwise it’ll be wetter and messier.

4) For a cleaner glossy sauce, chill it briefly so the fat firms and you can scoop it off, then reduce the liquid until it’s syrupy. If you want texture contrast, spread shredded pork on a baking sheet and hit it under a hot broiler for a few minutes to get crispy edges before serving.