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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with a rich caramelized apple cider pan sauce—braised until fall-apart tender and shredded right in the juices. Tossed with sweet apples and fresh thyme and rosemary, then served over mashed potatoes for a classic American comfort meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Apple cider braised pork shoulder
  • 4 lb boneless pork shoulder Boneless pork shoulder for shredding
  • 2 cup hard or fresh apple cider For braising and sauce
  • 1 cup chicken broth Adds body to the braising liquid
  • 3 apples Cored and quartered
  • 1 onion Sliced
  • 4 garlic Smashed
  • 3 tbsp Dijon mustard Adds tang to the sauce
  • 2 tbsp brown sugar Balances the cider acidity
  • 2 tbsp apple cider vinegar Brightens the braise
  • 2 tbsp olive oil For searing and sautéing
  • 1 tbsp fresh thyme Leaves added during braise
  • 1 tbsp fresh rosemary Sprigs or leaves added during braise
  • 0.25 salt and pepper to taste Season generously in step 1
  • mashed potatoes for serving For serving
  • fresh thyme Already listed; used in braise
  • fresh rosemary Already listed; used in braise

Equipment

  • 1 Dutch oven

Method
 

Preheat and season
  1. Preheat oven to 325°F. Season the pork shoulder generously with salt and pepper.
Sear and build the base
  1. Heat olive oil in a Dutch oven and sear the pork on all sides until deeply browned. Remove pork and keep it aside.
  2. In the same Dutch oven, sauté onion and garlic for 3 minutes. Stir until fragrant but not browned.
Braised cider sauce and apples
  1. Whisk apple cider, chicken broth, Dijon mustard, brown sugar, and apple cider vinegar until smooth. Pour the mixture into the pot.
  2. Return the pork to the pot and add apples, thyme, and rosemary. Arrange so the pork is mostly covered by the braising liquid.
  3. Cover and braise at 325°F for 3-1/2 to 4 hours, until the pork is fall-apart tender. You should see gentle bubbling and apples softened into the sauce.
Shred and serve
  1. Shred the pork directly in the braising juices. Serve the shredded pork over mashed potatoes, spooning the apple cider pan sauce on top.

Notes

Pro tip: for the richest flavor, let the pork rest in the covered pot for 10 minutes after braising, then shred—it helps the sauce thicken. Refrigerate leftovers in an airtight container for up to 4 days; freeze shredded pork and sauce for up to 3 months. Dietary swap: use gluten-free Dijon and ensure any sides are gluten-free if needed.