Apple Cider Braised Pork Shoulder Recipe (Easy + Cozy)
This Braised Pork Shoulder is cooked ‘low and slow’, boasting an excellent flavor combination of apples and pork. The juicy and moist pork imparts flavor from the apple cider it is braised in, creating a smooth, slightly sweet, and utterly satisfying dish.
Minimum effort but maximum flavor your whole family will love.
Apple Cider Braised Pork Shoulder
You’ll love how easy this recipe is to make. It braises slowly in the oven over a few hours, making it perfectly juicy and fork tender.
I love a recipe that comes together quick & easily — and is mostly hands off! It’s super easy to pull together and perfect for a weekend meal.
Give the pork a quick sear and pop it in the oven to transform this roast into tender + flavorful perfection.
Substitutions
- In addition to Granny Smith apples, Honeycrisp, Braeburn, Mutsu, and Pink Lady are good options for this recipe. These apples will hold their shape relatively well without becoming too mushy.
Instructions
Rinse the pork shoulder and pat it dry. Let it stand out at room temperature for 1 hour.
In a small bowl, mix the paprika, oregano, cinnamon, salt, and pepper.
Some tips for making this recipe
- When adding the onions to the pot, do not clean the pot after browning the meat; these leftover browned bits stuck to the bottom add flavor to the final dish.
- Don’t skip the searing! The sear is going to add tons of yummy flavor to this recipe.
- Optional: To thicken the liquid in the pot for gravy, remove the pork and strain out the onions and apples, leaving just the liquid. Place over high heat, stirring occasionally, until reduced by half.
Be sure to check out the full recipe and ingredient list in the recipe card below.
Rub 1 tablespoon of the olive oil over the pork and then sprinkle 3 teaspoons of the seasoning over the top, sides, and bottom. Set aside the remaining seasoning.
Over high heat, pour the remaining 2 tablespoons of olive oil into a heavy-bottomed pot or cast-iron Dutch oven.
Place the pork into the pot and sear it on all sides until evenly browned.
Transfer the pork and all its juices to a tray or plate and set aside.
Add the onions to the pot and reduce the heat to medium. Add the remaining seasoning and cook the onions until translucent.
Transfer the onions to the tray with the pork and set aside.
Add chicken broth to the pot to deglaze, scraping up any bits stuck to the bottom with a wooden spoon.
Next, add the apple cider and place the pork and onions back into the pot.
Sprinkle with the chopped garlic, cover the pot, and place it in the oven to cook for 3 ½ hours.
Remove the pot from the oven and add the apples. Cover the pot and return it to the oven to cook for an additional 30 minutes.
The pork is done when it registers 145°F on an instant-read thermometer and is ‘fall-apart’ tender.
Break apart the pork with a fork and serve with the onions, apples, and optional rosemary.
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How to store + reheat leftovers
Store leftover braised pork shoulder in it’s juicy gravy in an airtight storage container. Keep in the refrigerator for 3-4 days. This can be stored in a freezer inside of a freezer safe storage for up to 4 months.
FAQ (frequently asked questions)
This dish can be cooked in stages. You could cook this the day before, only adding the apples, for the second part of the cook the next day.
In addition to Granny Smith apples, Honeycrisp, Braeburn, Mutsu, and Pink Lady are good options. These apples will hold their shape relatively well without becoming too mushy.
Did you make this recipe?
Let us know your thoughts on this Apple Cider Braised Pork Shoulder by leaving a star rating below or sharing it on Pinterest!
Thank you! ~ Mary
Cider Braised Pork Shoulder
Ingredients
- 3 ½ pound pork shoulder bone-in
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil extra virgin, divided
- 3 medium onions cut into thick strips
- 2 cups chicken broth
- 2 cups apple cider
- 2 garlic cloves minced
- 3 apples cored and quartered
- fresh rosemary sprigs optional garnish
Instructions
- Rinse the pork shoulder and pat it dry. Let it stand out at room temperature for 1 hour.
- In a small bowl, mix the paprika, oregano, cinnamon, salt, and pepper. Rub 1 tablespoon olive oil over the pork and then sprinkle 3 teaspoons of the seasoning over the top, sides, and bottom. Set aside the remaining seasoning.
- Preheat the oven to 325°F.
- Over high heat, pour the remaining 2 tablespoons of olive oil into a heavy-bottomed pot or cast-iron Dutch oven.
- Place the pork into the pot and sear it on all sides until evenly browned. Transfer the pork and all its juices to a tray or plate and set aside.
- Add the onions to the pot and reduce the heat to medium. Add the remaining seasoning and cook the onions until translucent. Transfer the onions to the tray with the pork and set aside
- Add chicken broth to the pot to deglaze, scraping up any bits stuck to the bottom with a wooden spoon. Next, add the apple cider and place the pork and onions back into the pot.
- Sprinkle the pork with the chopped garlic, cover the pot, and place it in the oven to cook for 3 ½ hours.
- Remove the pot from the oven and add the apples. Cover the pot and return it to the oven to cook for an additional 30 minutes.
- The pork is done when it registers 145°F on an instant-read thermometer and is ‘fall-apart’ tender. Break apart the pork with a fork and serve with the onions, apples, and optional rosemary.
Notes
- When adding the onions to the pot, do not clean the pot after browning the meat; these leftover browned bits stuck to the bottom add flavor to the final dish.
- Optional: To thicken the liquid in the pot for gravy, remove the pork and strain out the onions and apples, leaving just the liquid. Place over high heat, stirring occasionally, until reduced by half.
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