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Apple Cider Braised Pork Shoulder

Category: Set-It-and-Forget-It Slow Cooker Recipes

This one-pot main features pork shoulder braised until meltingly tender in apple cider and chicken stock, highlighted by onions, apples, and a bouquet of fresh rosemary and thyme. Searing the pork before slow-cooking develops deep flavor, while apples and onions add sweetness and texture. Use firm, slightly tart apples for the best results. Rest the pork in its braising liquid, then serve with spoonfuls of the rich pan juices and aromatic roasted garlic for a warming, hearty meal ideal for cool weather.

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Updated on Thu, 28 Aug 2025 21:11:22 GMT
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A bowl of soup with meat and vegetables. | quickdinnerfix.com

This Apple Cider Braised Pork Shoulder has become a cold-weather tradition in my kitchen. The mellow sweetness from apple cider and the depth of fresh herbs mingle with slow-cooked pork, apples, and onions to create a comforting main course perfect for cozy gatherings or a special Sunday dinner.

The first time I made this, the kitchen smelled like fall all afternoon and the whole family hovered close as we waited for dinner. Now, nobody misses pork night in my house when this is on the menu.

Ingredients

  • Pork shoulder roast or Boston butt: choose bone-in for extra flavor or boneless for speed look for marbling and trim excess fat if needed
  • Fresh apple cider: do not substitute with vinegar good cider means rich flavor and gentle sweetness
  • Chicken stock or broth: adds savory backbone use low sodium for control
  • Dijon mustard: gives a subtle tang and depth
  • Dehydrated minced onion: adds concentrated onion taste without chopping
  • Whole head garlic: infuses broth while melting into buttery richness
  • Fresh rosemary and thyme sprigs: tie into a bundle for easy removal use fresh and fragrant
  • Red onion: sweetens and softens into the braise slices evenly for consistent cooking
  • Firm tart apples: Honeycrisp or Pink Lady are favorites they hold shape and add sweet tart notes
  • Neutral oil: high smoke point like grapeseed or canola for safe searing
  • Kosher salt and freshly cracked black pepper: for seasoning always season as you go

Step-by-Step Instructions

Prep and Season the Pork:
Trim any large fat caps and cut your pork shoulder into four big pieces unless it is bone-in leave whole. Pat completely dry with paper towels and cover it all over with a generous coating of kosher salt and freshly cracked pepper for maximum flavor.
Sear the Pork:
Heat the neutral oil in a large Dutch oven over medium-high until shimmering. Place pork in a single layer and brown each side for four to five minutes. Do not crowd the pan or the meat will steam instead of sear. Repeat in batches if necessary. Browning is what brings out rich flavor in your pork.
Mix the Braising Liquid and Bundle Herbs:
While pork sears, whisk together apple cider chicken stock Dijon mustard and dehydrated onion in a separate bowl. Bundle the rosemary and thyme sprigs with kitchen twine so they infuse fully but are easy to remove later.
Nestle Everything in the Pot:
Once pork is browned on all sides return all pieces to the Dutch oven. Pour the braising liquid around the meat not over it so you keep the seared crust. Add your herb bundle and the whole head of garlic cut side up into the mix.
The Slow Braise:
Cover the Dutch oven snugly and slide it into a preheated 325 degree oven. Cook for three hours for boneless pork start checking at two and a half hours until just shy of fork tender. About halfway through flip the pork for even cooking.
Add Apples and Onion:
When pork nearly pulls apart easily arrange apple wedges and red onion slices in the braising liquid around the pork not on top. Return to the oven covered for another thirty to forty-five minutes until the apples are just tender but not mushy.
Rest and Serve:
Let the pork rest in the warm braising juices for at least thirty minutes out of the oven. Before serving squeeze the sweet roasted garlic cloves out of their husk and stir into the liquid or press directly onto the pork. Taste the sauce and adjust seasoning. Spoon apples onions and rich juices over each serving.
A pot of meat and vegetables. Pin
A pot of meat and vegetables. | quickdinnerfix.com

Fresh apple cider is my favorite ingredient here because it transforms as it cooks deepening in character and gathering all the flavors from pork apples and herbs. One year my dad brought me a gallon of cider from a farm stand and the flavor difference was incredible. Now I always use local cider when I can.

Storage Tips

Store leftovers in airtight containers with some braising liquid to keep pork moist. It tastes even better the next day and will keep well in the refrigerator for up to four days. For longer storage freeze portions in the sauce for up to three months and thaw gently before reheating.

Ingredient Substitutions

If you cannot find fresh apple cider try unfiltered apple juice for a similar effect though the flavor will be lighter. Bone-in pork adds great flavor but boneless cooks a bit faster and is easier to portion. If you like a touch of heat add a pinch of red pepper flakes or swap in spicy brown mustard for a fun twist.

Serving Suggestions

This pork is perfect spooned over creamy mashed potatoes but also pairs well with crusty bread or buttered noodles to soak up all the juices. Roasted carrots or a crisp green salad round out the meal. I love serving it family style straight from the pot at the table so everyone can help themselves to apples and onions.

A pot of meat and vegetables. Pin
A pot of meat and vegetables. | quickdinnerfix.com

Cultural Context

Braised pork shoulder has roots in many cuisines but using apple cider is a nod to classic American fall flavors especially in regions where apples are harvested in autumn. Apples and pork have long been favorite partners thanks to the natural sweetness complementing rich meat.

Recipe FAQs

→ What cut of pork works best for this dish?

Pork shoulder or Boston butt provides ideal marbling for slow, moist braising, resulting in tender, flavorful meat.

→ Can I substitute apple juice for apple cider?

Fresh apple cider gives a richer, fuller flavor than apple juice. Avoid using apple cider vinegar, as it is too acidic.

→ Which apple varieties should I use?

Choose firm, slightly tart apples such as Honeycrisp, Pink Lady, or Gala for best texture and balanced sweetness.

→ How should I serve the pork?

Rest the pork in its braising liquid, then slice and spoon over with the apples, onions, and pan juices for extra flavor.

→ Can I prepare this ahead of time?

Yes, this dish reheats beautifully. Store leftovers in the braising liquid and warm gently before serving.

Apple Cider Braised Pork Shoulder

Succulent pork shoulder slow-braised with apple cider, apples, onions, and herbs for rich fall flavors.

Prep Time
20 min
Cook Time
225 min
Total Time
245 min

Category: Slow Cooker

Skill Level: Intermediate

Cuisine: American

Yield: 8 Servings (One large pork shoulder braise with apples and onions)

Dietary Preferences: Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1.8–2.3 kg pork shoulder roast or Boston butt roast, trimmed of large fat caps
02 2 tablespoons neutral oil
03 2 cups (480 ml) fresh apple cider (not apple cider vinegar)
04 2 cups (480 ml) chicken stock or broth
05 2 tablespoons Dijon mustard
06 1 tablespoon dehydrated minced onion
07 1 head garlic, top sliced off opposite root end
08 3 rosemary sprigs
09 4 thyme sprigs
10 1 red onion, cut into thick slices
11 2 firm, slightly tart apples (such as Honeycrisp or Pink Lady), peeled and cut into wedges
12 Kosher salt
13 Freshly cracked black pepper

Steps

Step 01

Preheat the oven to 165°C.

Step 02

Trim excess fat from the pork shoulder if necessary. Cut into four large pieces, or leave whole if using bone-in.

Step 03

Pat pork dry with paper towels. Season all sides generously with kosher salt and freshly cracked black pepper.

Step 04

Heat neutral oil in a large Dutch oven over medium-high heat. Sear pork pieces for 4–5 minutes per side until deeply browned, working in batches if needed.

Step 05

In a bowl, whisk together apple cider, chicken stock, Dijon mustard, and dehydrated minced onion. Set aside.

Step 06

Tie rosemary and thyme sprigs into a bundle with kitchen twine.

Step 07

Once pork is browned, pour in the prepared braising liquid. Add the herb bundle and garlic head to the pot. Cover with a lid.

Step 08

Place covered Dutch oven in the oven. Braise for about 3 hours, flipping pork halfway through. For boneless cuts, check tenderness after 2.5 hours.

Step 09

Arrange sliced red onions and apple wedges around the pork. Re-cover and return to the oven. Continue braising for 30–45 minutes, until pork is very tender.

Step 10

Remove Dutch oven from oven. Let pork rest in the braising liquid for 30 minutes before serving. Squeeze garlic cloves from husk into the broth or onto the pork. Adjust seasoning of braising liquid with salt and pepper as needed. Spoon braising juices over pork, apples, and onions to serve.

Notes

  1. Use fresh apple cider, not apple cider vinegar, for proper flavor. Select firm, slightly tart apples such as Honeycrisp or Pink Lady to prevent disintegration during braising.
  2. If the pork shoulder has significant excess fat, trim before searing to avoid greasiness in the braising liquid.

Required Equipment

  • Large Dutch oven with lid
  • Chef's knife
  • Cutting board
  • Kitchen twine
  • Mixing bowl
  • Tongs
  • Paper towels
  • Whisk

Allergy Information

Double-check each ingredient to identify potential allergens and consult a healthcare professional if unsure.
  • Contains mustard; may cause reactions in individuals allergic to mustard seeds.