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Apple Cider Braised Pork Shoulder

Tender, fall-apart pork shoulder braised in a rich, sweet, and savory apple cider gravy. The ultimate comforting, gooey, one-pot autumn meal.
Print Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Pork
  • 1 (3-4 lb) boneless pork shoulder (pork butt) trimmed
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
For the Braising Liquid
  • 1 large yellow onion roughly chopped
  • 4 cloves garlic minced
  • 2 medium apples cored and roughly chopped
  • 2 cups unsweetened apple cider
  • 1 cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp packed brown sugar
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 2 bay leaves

Equipment

  • 5-7 quart Dutch oven or oven-safe pot

Method
 

  1. Pat pork dry and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear pork for 5-7 minutes per side until deeply golden brown. Remove pork to a plate.
  3. Reduce heat to medium. Add onion to the pot, cook 5-7 minutes until softened. Add garlic and apples, cook 2-3 minutes.
  4. Pour in apple cider, scraping up any browned bits from the bottom of the pot. Cook 2-3 minutes to reduce slightly.
  5. Stir in chicken broth, apple cider vinegar, brown sugar, fresh thyme, and bay leaves.
  6. Return pork to the Dutch oven, nestling it into the liquid. Bring to a gentle simmer on the stovetop.
  7. Cover tightly and transfer to a preheated 325°F (160°C) oven. Braise for 3-4 hours, or until pork is fall-apart tender.
  8. Remove pork to a cutting board, tent with foil, and rest 10-15 minutes.
  9. Skim excess fat from the braising liquid; discard bay leaves. For a thick, gooey gravy, reduce liquid on stovetop over medium-high heat for 5-10 minutes, stirring occasionally.
  10. Shred pork with two forks. Return shredded pork to the pot with the gravy. Toss to coat.
  11. Serve hot, garnished with fresh parsley if desired, over mashed potatoes or with crusty bread.

Notes

Do not skip searing the pork; it adds tremendous flavor. Let the pork rest before shredding. For best results, use a full 3-4 lb boneless pork shoulder.