This Braised Pork Shoulder recipe is an easy and beautiful autumn main course! Made with unfiltered apple cider, Granny smith apples, onions, garlic, and white wine, the flavors are out of this world—and so perfectly cozy.

 

When you think of a braised roast, you may immediately think of beef, but in this recipe, we’re making pork roast, and let me tell you, this apple cider braised pork shoulder might just become your new favorite! Made with fresh garlic, lots of sliced onions, and seasonal apple cider, this recipe is full of the flavors of fall. It’s a great main course for a special occasion or just a Sunday dinner.

Although this recipe has a lot of gourmet flavor, it’s very simple to make. Braising is an easy technique that anyone can do, and it turns pork shoulder – and other cuts of meat – into tender, fall-apart masterpieces.

Why I Love This Braised Pork Shoulder Recipe

• Delicious & Tender: The slow braising technique ensures every bite of the pork shoulder is juicy and falls apart with minimal effort.
• Rich Flavor: With the combination of white wine, apple cider, and aromatic herbs, this dish offers all the flavors, ranging from sweet and tangy to savory and herby.
• Minimal Effort, Maximum Reward: While the braising process is lengthy, the hands-on time is quite limited. Once everything is in the pot, the oven does the heavy lifting, producing a restaurant-quality dish in the comfort of your own kitchen.
• Impressive Presentation: The final dish not only tastes great but also looks fantastic on a plate, making this pork shoulder recipe perfect for Holiday dinners or when you want to impress your dinner guests.

Ingredients You’ll Need

To make this easy braised pork shoulder recipe, you’ll need a mix of pantry ingredients and fresh items that you can easily pick up at the grocery store. I’ve included some notes and substitutions below, but for the full recipe, please scroll down to the recipe card.

• Pork Roast: You will need a 3-pound pork shoulder roast. Don’t use a pork loin or pork belly—keep that for a porchetta recipe.
• Salt and Pepper: A simple seasoning that will enhance the flavors of the pork.
• Olive Oil: For browning the pork roast before you braise it. Any neutral cooking oil can be used.
• Onions: Thinly sliced onions give this roast an especially luscious flavor during the slow cooking process.
• Fresh Garlic: Mince or press 6 cloves of garlic.
• White Wine: You’ll need ¼ cup of a good dry white wine. If you don’t want to use wine, you can omit it and use additional chicken broth, but the flavor won’t be quite as deep and developed.
• Fresh Thyme and Fresh Rosemary: I suggest using a tablespoon of each. If you only have dried rosemary and dried thyme, use 1 teaspoon of each.
• Paprika: Classic smoked paprika brings a pleasant, barbecue-ish note to the dish.
• Cider: In this braised pork shoulder recipe, I use unfiltered apple cider. If you can’t find it, try using apple juice with no added sugar.
• Chicken Broth: Use any chicken or veggie broth that you like. 
• Apples: Core and quarter two granny smith apples, or another kind of tart apple.
• Chopped Fresh Parsley: For garnishing the finished pork roast.

How to Make Braised Pork Shoulder

The Dutch oven is my secret weapon for making this easy roast. It’s a great tool because you can brown the pork shoulder on the stovetop, and then cover it with the lid, and put it right into the oven. After that, the same pot goes right back on the stove to thicken the sauce.

1. Prep the Oven and Brown the Pork Roast. First, preheat your oven to 400˚F. Then, pat the pork dry using paper towels. Season it generously with salt and pepper. After that, heat the oil in your Dutch oven over medium-high heat, and brown the pork for about five minutes on each side.
2. Make the Braising Sauce. Take the pork roast out of the pot, and set it aside while you cook the onions and garlic. Once the onions are soft, splash the wine into the pot and use a wooden spoon to scrape up any browned bits. Next, add the herbs to the pot, along with the broth and cider. 
3. Braise the Pork. Carefully place the pork roast back into the pot and bring the liquid to a boil. Next, turn off the heat and cover the pot with a tight-fitting lid. Finally, place the pot in the oven, reduce the temperature to 350˚F and cook for 2 hours.
4. Rest the Pork Shoulder and Reduce the Sauce. After two hours, uncover the pot and add in the apples. Then replace the lid, and cook for another half hour or until the pork is done.
5. Remove the pork shoulder from the pot and transfer it to a cutting board; let rest for 10 minutes. While it rests, set the pot over high heat and bring the braising liquid to a boil, cooking it for several minutes until it thickens.
6. Serve. Slice the braised pork shoulder and serve it with the onions, apples, and sauce.

Serving Suggestions

After a long, flavorful braise, this pork shoulder recipe is so tender and juicy I could devour it as-is, but a side of my easy sauteed broccolini brings a nice touch of green to the table! Also, a pan of honey roasted butternut squash is the perfect savory-sweet seasonal pairing with apple cider braised pork.

Consider serving the roast over a bed of creamy mashed potatoes or buttery mashed cauliflower to soak up the delicious sauce. A veggie salad like this spring vegetable potato salad pairs nicely with the rich pork roast. I love to make a big dish of baked macaroni and feta when it’s cold out. The warm, inviting aroma puts everyone in a good mood—it’s classic comfort food! 

How to Store and Reheat Leftovers

• To refrigerate leftover pork shoulder, place in shallow containers with the gravy, and store for up to three days.
• If you want to freeze your leftovers, place the pork in the gravy and freeze in freezer bags or airtight storage containers for up to two months.
• To reheat, thaw overnight in the refrigerator (if frozen). Then place leftovers in a covered skillet or saucepan over low heat until heated through.

More Pork Recipes

• Char Siu
• Instant Pot Pork Chops with Creamy Ranch Sauce
• Quick Pork Carnitas Tacos
• Grilled Pork Tenderloin
• Pork Loin Roast
• Crock Pot Pork Loin
• Slow Cooker Pork Loin Chile Verde