This pork shoulder with apple cider is slow roasted and absolutely fork tender. It's one of those simple meals that just hits every. Single. Time. Perfect for Sunday fall dinners! And best of all, it's really easy with very few ingredients.
This is also a recipe that you can customize to a certain extent. It's super fun to add different herbs and flavors. In this recipe I used sage, bay leaves, and thyme, but rosemary and parsley would be great as well. Through some apples, potatoes, carrots or even butternut squash in to cook for the last 45 minutes. Or none of the above, you do you.
Also, we're sort of both braising and roasting this pork shoulder (I'm using both words in this blog). The bottom half is braising in the the apple cider, but the top is going to be left out to get all crispy and roasty. Are we broasting? Is that a thing?
Jump to:
Why You're Going to Love This Recipe
- Tender pork: The long braise makes the pork shoulder fall-apart tender.
- Balanced flavors: The apple cider adds a sweet, tangy contrast to the rich meat.
- Earthy, cozy vibes: Onions, sage, and thyme give a warm, fall feel.
- Hearty: Definitely a stick-to-your-ribs situation.
- Fresh contrast: The green beans add a crisp, fresh element that lightens the dish.
- Perfect for cold weather: It’s a comforting meal that feels both elevated and cozy.
Frequently Asked Questions
Yes! After searing the pork and cooking the onions, transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours.
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the pork for up to 3 months. Reheat gently to avoid drying it out.
Yes, this recipe is great for meal prep! You can braise the pork a day ahead, store it in the fridge, and reheat it before serving. The flavors will develop even more overnight.
To thicken the sauce, remove the pork and simmer the braising liquid on the stovetop until it reduces. You can also whisk in a tablespoon of cornstarch mixed with water for extra thickness.
Ingredients
- Salt and pepper: Simple, but essential for seasoning the pork and enhancing all the flavors.
- Olive oil: Used to sear the pork, giving it a delicious crust and adding richness.
- Pork shoulder (3-4lb): Perfect for braising. It’s well-marbled, so it becomes tender and juicy.
- Onions (3-4 large, sliced): They caramelize during cooking, adding sweetness and depth to the dish.
- Apple cider (3 cups): Adds a sweet, tangy element that balances the richness of the pork.
- Sage: Brings an earthy, herbal flavor that complements the apple cider.
- Thyme: Adds a fresh, slightly floral note to balance the richness (optional)
- Bay leaves: Subtle, but they add complexity and round out the flavors during the slow braise (optional).
How to Make Apple Cider Pork Shoulder
Start by preheating your oven to 325°F.
Generously season the pork shoulder with salt and pepper on all sides. Heat olive oil in a large, oven-safe pot over medium-high heat. Sear the pork shoulder until it’s browned all over. This should take about 4-5 minutes per side, giving the pork a nice crust. Once seared, remove the pork from the pot and set it aside.
In the same pot, add the sliced onions. Let them cook, stirring occasionally, until they soften and start to caramelize. This should take around 10 minutes. You want them golden and slightly sweet—this will add so much flavor to the dish.
Once the onions are ready, place the seared pork shoulder back into the pot, nestled among the onions. The pork will continue to pick up the onion flavor as it braises.
Next, pour the apple cider around the pork, making sure it reaches about halfway up the sides of the meat. Add in the fresh sage, thyme, and a couple of bay leaves to the pot. The cider will give a subtle sweetness, and the herbs will infuse the pork with an earthy, aromatic flavor as it cooks.
Cover the pot with a lid and transfer it to the oven. Let it braise for 3 to 4 hours, or until the pork is tender and can be easily shredded with a fork. The slow cooking allows the pork to become incredibly juicy and infused with all the flavors from the cider, onions, and herbs.
Once done, remove the pot from the oven and let the pork rest for about 10 minutes before shredding or slicing.
Serve the pork on top of creamy mashed potatoes, with a side of green beans for a fresh, crisp contrast.
Tips and Tricks
- Sear for flavor: Get a deep, golden crust on the pork. It locks in flavor and adds richness.
- Use high-quality apple cider: A natural cider will give the best flavor after hours of braising.
- Skim fat: After braising, remove excess fat from the top of the sauce for a balanced finish.
- Rest the pork: Let it sit for at least 10 minutes after cooking so the juices redistribute, keeping it tender.
- Enhance the sauce: After cooking, reduce the braising liquid on the stove to thicken and intensify the flavors. This is totally optional, it's also great on it's own.
- Extra crispy: For crispy edges, shred the pork and broil it for a few minutes after braising.
Serving Suggestions
Plating: Serve the pork shoulder shredded or sliced over a bed of creamy mashed potatoes for a hearty base.
Sauce drizzle: Drizzle some of the reduced apple cider braising liquid over the pork and potatoes for extra flavor.
Green beans: Keep the green beans simple—blanch them quickly, then toss in butter, garlic, and a squeeze of lemon for brightness.
Crispy topping: Sprinkle some crispy fried shallots or herbs (like sage) on top for texture.
Garnish: Add a few sprigs of fresh thyme or sage for a touch of color and a fresh herbal aroma.
Serve with bread: A warm, crusty bread on the side would be perfect for soaking up all that braising liquid.
Wine Pairings
Chardonnay: A lightly oaked Chardonnay will bring out the apple and herb flavors while balancing the richness of the pork.
Pinot Noir: The earthy, fruity notes of a Pinot Noir pair perfectly with the tender pork and the sweet, savory braise.
Riesling: A dry or off-dry Riesling has enough acidity to cut through the richness while echoing the sweetness of the cider.
Côtes du Rhône: This blend’s herbal and spicy undertones enhance the thyme and sage in the dish, making it a great match.
Zinfandel: If you want something bold, a Zinfandel’s fruity richness complements the pork’s hearty flavors.
More Amazing Fall Flavors
📖 Recipe
Easy Apple Cider Braised Pork Shoulder
Equipment
- 1 Large Dutch oven
Ingredients
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
- 3-4 lb boneless pork shoulder
- 3-4 large onions sliced
- 3-4 cups apple cider
- 2 tablespoon sage chopped
- 6-8 sprigs thyme
- 2 bay leaves
Instructions
- Start by preheating your oven to 325°F.
- Generously season the pork shoulder with salt and pepper on all sides. Heat olive oil in a large, oven-safe pot over medium-high heat. Sear the pork shoulder until it’s browned all over, about 4-5 minutes per side. Once seared, remove the pork from the pot and set it aside.
- In the same pot, add the sliced onions and cook until they soften, about 10 minutes. Once the onions are ready, place the seared pork shoulder back into the pot, nestled among the onions.
- Pour the apple cider around the pork, making sure it reaches about halfway up the sides of the meat. Add in the fresh sage, thyme, and a couple of bay leaves.
- Cover the pot with a lid and transfer it to the oven. Let it braise for 3 to 4 hours, or until the pork is tender and can be easily shredded with a fork.
- Once done, remove the pot from the oven and let the pork rest for about 10 minutes before shredding or slicing. Serve the pork on top of creamy mashed potatoes, with a side of green beans for a fresh, crisp contrast.
Notes
- Prep ahead: Season and sear the pork a day in advance. Store it in the fridge overnight to deepen the flavors.
- Vegetable additions: Add root vegetables like carrots or parsnips to the pot during the last hour of braising for extra flavor and nutrition.
- Check for tenderness: Use a fork to test the pork's tenderness. If it doesn’t easily shred, give it more time in the oven.
- Flavor variations: Experiment with spices like cinnamon or allspice for a warm twist in the braising liquid.
- Store leftovers properly: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for longer storage.
- Reheat gently: When reheating, do so slowly on the stove or in the oven to maintain moisture and tenderness.
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
Leave a Reply