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As the leaves begin to change and the air turns crisp, there’s nothing quite like the comforting aroma of a hearty, home-cooked meal wafting through the kitchen. One dish that embodies the warmth of autumn is Apple Cider Braised Pork Shoulder. This succulent recipe marries the rich flavors of tender pork with the sweet and tangy notes of apple cider, creating a dish that feels both rustic and refined. The slow cooking process allows for deep flavor development, transforming the pork shoulder into a melt-in-your-mouth masterpiece that you and your loved ones will crave time and time again.

Apple Cider Braised Pork Shoulder

Savor the flavors of fall with this delicious Apple Cider Braised Pork Shoulder recipe! Perfect for cozy gatherings, this dish features succulent pork shoulder braised in a rich mixture of apple cider, chicken broth, and aromatic spices. The tender meat pairs beautifully with sweet sliced apples, creating a comforting meal that’s sure to impress. After just a few hours in the oven, you’ll have a mouthwatering feast that your whole family will love. Don’t forget to garnish with fresh parsley for a pop of color!
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Ingredients
  

3-4 pounds pork shoulder, trimmed

2 tablespoons olive oil

2 cups apple cider (unsweetened)

1 cup chicken broth

1 large onion, diced

4 cloves garlic, minced

2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)

2 tablespoons brown sugar

1 tablespoon Dijon mustard

2 teaspoons ground cinnamon

Salt and pepper to taste

2-3 apples, cored and sliced (preferably Granny Smith or Honeycrisp)

Optional: fresh parsley for garnish

Instructions
 

Preheat the Oven:

    Preheat your oven to 300°F (150°C).

      Sear the Pork:

        In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the pork shoulder generously with salt and pepper. Once the oil is hot, add the pork and sear on all sides until golden brown (about 4-5 minutes per side). Remove the pork from the pot and set it aside.

          Sauté Vegetables:

            In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

              Prepare the Braising Liquid:

                Stir in the apple cider, chicken broth, thyme, brown sugar, Dijon mustard, and ground cinnamon. Scrape up any browned bits from the bottom of the pot as you mix the ingredients. Taste and adjust the seasoning with additional salt and pepper if necessary.

                  Add the Pork and Apples:

                    Return the seared pork shoulder to the pot, nestling it into the liquid. Scatter the sliced apples around the pork.

                      Braise in the Oven:

                        Cover the pot with a lid and transfer it to the preheated oven. Let it braise for about 3 to 4 hours, or until the pork is fork-tender and easily pulls apart.

                          Serve:

                            Once done, remove the pot from the oven. Carefully take out the pork shoulder and let it rest for a few minutes before slicing or shredding. Serve with the braising liquid and apples drizzled over the top, garnished with fresh parsley if desired.

                              Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 6-8