Description

A tender, juicy pork shoulder braised slowly in apple cider, creating a perfect balance of sweet and savory flavors. This easy, hands-off recipe is a cozy fall favorite that yields melt-in-your-mouth meat.

Ingredients

Scale

3–4 pounds pork shoulder (bone-in or boneless)
2 cups fresh, unfiltered apple cider
1 large yellow onion, sliced (about 250 g)
4 garlic cloves, smashed
1 cup low-sodium chicken or vegetable broth
2 tablespoons apple cider vinegar
1 teaspoon dried thyme
2 bay leaves
1 tablespoon brown sugar
Salt and black pepper, to taste
2 tablespoons olive oil
Optional: 1 cup chopped carrots
Optional: 1 cup chopped celery
Optional: Fresh parsley for garnish

Instructions

Pat pork shoulder dry with paper towels and season generously with salt and pepper on all sides. Set aside.
Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear pork shoulder without moving for 4-5 minutes until deep golden crust forms. Flip and sear other side for another 4-5 minutes. Remove pork and set aside.
Add sliced onions to the pot and cook over medium heat, stirring occasionally, until softened and beginning to caramelize, about 5 minutes. Add smashed garlic and cook for 1 minute until fragrant. Scrape up browned bits from the bottom of the pot.
Pour in apple cider and chicken broth, stirring to loosen browned bits. Add apple cider vinegar, brown sugar, dried thyme, bay leaves, and a pinch of salt and pepper. Stir to combine.
Return pork shoulder to the pot, skin side up if applicable. The liquid should come about halfway up the meat but not cover it completely. Bring to a gentle simmer, cover with lid, reduce heat to low, and braise gently for 2.5 to 3 hours, turning pork halfway through. Pork is done when fork-tender and easily pulls apart.
Remove pork and place on a cutting board. Let rest for 10 minutes to lock in juices. Shred pork with two forks.
Optional: Simmer braising liquid uncovered for a few minutes until slightly reduced to thicken into a sauce.
Serve shredded pork topped with reduced braising sauce and garnish with fresh parsley if desired.

Notes

Do not rush the searing step to develop a flavorful crust. Use fresh, unfiltered apple cider for best flavor. Keep heat low during braising to avoid drying out the meat. Save and reduce braising liquid for a delicious sauce. Rest pork before shredding to retain juices. Adjust seasoning after shredding as needed. Optional vegetables like carrots and celery can be added for extra flavor. Slow cooker method can be used by searing first and cooking on low for 6-8 hours.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/6 of the recipe
Calories: 420
Sugar: 8
Sodium: 450
Fat: 25
Saturated Fat: 8
Carbohydrates: 10
Fiber: 1
Protein: 35

Keywords: apple cider, pork shoulder, braised pork, slow cooked pork, fall recipe, comfort food, tender pork, juicy pork, easy dinner