This Apple Cider Braised Pork Shoulder 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.
Braised Pork Shoulder Recipe
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 We Love This Pork Recipe
- Delicious, Juicy, & Tender: The slow braising technique ensures every bite of the pork shoulder is juicy and falls apart with minimal effort.
- Rich Flavor Profile: 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 it perfect for Holiday dinners or when you want to impress.
Ingredients For Braised Pork Shoulder
- Pork Roast: You will need a 3 pound pork shoulder roast.
- Salt and Pepper
- Olive Oil: For browning the pork roast, before you braise it.
- 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.
- Thyme and Rosemary
- Paprika: Classic smoked paprika brings a pleasant, barbecue-ish note to the dish.
- Cider: In this 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 garnish.
How to Make Apple Cider 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve. Slice the pork and serve it with the onions, apples, and sauce.
Is pork shoulder the same as pork butt?
Technically, pork shoulder and pork butt are from the shoulder of the pig. Pork butt, also known as Boston butt, is above the shoulder blades, while pork shoulder roasts come from lower down on the shoulder. Both cuts are tougher cuts naturally. That’s why they also tend to be more affordable (hey hey!). Pork shoulder, like other tough cuts, benefits amazingly from a long, moist cooking process, like braising. That’s because a long, slow cooking time breaks down the toughness in the meat, leaving pork shoulder roasts tender, juicy, and super flavorful!
Tips for Braising A Pork Shoulder
This recipe is super simple as written, but do check out these helpful tips for making it the best it can be! Bon appetit!
- Choosing the Pork: When selecting a pork shoulder, look for one with good marbling. The fat will render down during the cooking process, adding flavor and ensuring a tender result.
- If You Don’t Have a Dutch Oven: You can brown the pork and make the sauce in a skillet, and then braise in almost any baking dish. It just needs to have room for the liquid, and a tight-fitting ovenproof lid. No lid? Cover the dish with aluminum foil.
- Cube the Pork: If you like, you can make this recipe with cubes of pork shoulder. That makes for easier portioning and serving, and cubes of pork will cook faster than a whole roast.
- Herb Variations: While thyme and rosemary are recommended, you can also experiment with other herbs like sage, which pairs wonderfully with pork and apples.
- Strain the Sauce (Optional): If you prefer a smoother sauce, you can strain it after reducing it to remove the onions and any remaining herbs.
- Add Cream: To make the gravy creamy, whisk in ¼ to ½ cup of heavy cream as it boils.
Serving Suggestions
After a long, flavorful braise, this pork shoulder is so tender and juicy I could devour it as-is, but here are some amazing sides that are perfect with apple cider braised pork shoulder.
- Broccolini: A side of my easy Garlic Broccolini brings a nice touch of green to the table, in a simple skillet side dish you can whip up in no time!
- Butternut Squash: A pan of Honey Roasted Butternut Squash is the perfect savory-sweet, seasonal pairing with apple cider braised pork shoulder. This is one you won’t be able to stop eating!
- Mashed Potatoes: Consider serving the pork over a bed of creamy mashed potatoes or buttery mashed cauliflower to soak up the delicious sauce.
- Salad: A veggie salad like this Spring Vegetable Potato Salad pairs nicely with the rich pork roast.
- Baked Macaroni: 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
- 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
ENJOY!
Apple Cider Braised Pork Shoulder
Apple Cider Braised Pork Shoulder cooked with apple cider, Granny smith apples, onions, garlic, and white wine.
Servings : 6
Ingredients
- 3 pounds pork shoulder roast
- Kosher salt and fresh ground black pepper, to taste
- 2 tablespoons olive oil
- 4 yellow onions, thinly sliced
- 6 cloves garlic, minced
- ¼ cup dry white wine
- 1 tablespoon fresh thyme, or use 1 teaspoon dried thyme
- 1 tablespoon fresh chopped rosemary leaves, or use 1 teaspoon crushed dried rosemary
- 1 teaspoon smoked paprika
- 1½ cups Apple Cider, NOT Apple Cider Vinegar
- 1½ cups low sodium chicken broth
- 2 bay leaves
- 2 granny smith apples, cored and quartered
Instructions
- Preheat the oven to 400˚F.
- Pat dry the pork with paper towels and season all over with kosher salt and black pepper.
- Heat the oil in a large oven-safe Dutch oven set over medium-high heat. To the heated oil, add the pork and brown it on all sides; about 5 minutes per side.
- Remove the pork from the pot and set it aside.
- Add onions to the pot and cook over medium heat for about 4 to 5 minutes, stirring often, until softened. Stir in the garlic and cook for 20 seconds.
- Deglaze the pot with the wine, scraping up all the browned bits from the bottom of the pot. Then, stir in the thyme, rosemary, and paprika.
- Add the pork back to the pot. Add in the apple cider, chicken broth, and bay leaves; bring the mixture to a boil.
- Cover the pot with a tight-fitting lid and transfer the pork to the oven.
- Reduce the oven temperature to 350˚F and cook for 2 hours.
- Remove the lid from the pot and drop in the apples. Cover and continue to cook in the oven for 30 minutes or until the internal temperature of the pork registers at least 145˚F and up to 200˚F.
- Remove from the oven and return the pot to the stovetop. Remove the pork from the pot and transfer it to a cutting board; let it rest for 10 minutes.
- In the meantime, set the pot over high heat and bring it to a boil; cook for a couple minutes or until sauce is slightly reduced and thickened.
- Cut the pork and serve it with the sauce, onions, and apples.
Notes
- Choosing the Pork: When selecting a pork shoulder, look for one with good marbling.
- Browning is Key: Don’t rush the browning step. Creating a good sear on the pork shoulder enhances the flavor and gives the dish a richer color.
- Deglazing the Pot: Make sure to scrape up all the browned bits from the bottom of the pot after adding the wine.
- Internal Temperature: While pork is safe to eat at 145˚F, you will want to cook a pork shoulder longer than that to allow the pork to reach its sweet spot. The best internal temperature for pork shoulder is about 170˚F to 190˚F, but for pulled pork, the best temp is around 205˚F.
- Resting Time: Always allow your pork to rest before slicing. This ensures the juices redistribute throughout the meat, keeping it juicy.
- Strain the Sauce: If you prefer a smoother sauce, you can strain it after reducing it to remove the onions and any remaining herbs.
- Herbs: While thyme and rosemary are recommended, you can also experiment with other herbs like sage, which pairs wonderfully with pork and apples.
- Serving Suggestion: Consider serving the pork over a bed of creamy mashed potatoes or buttery egg noodles to soak up the delicious sauce.
Nutrition
Calories: 358 kcal | Carbohydrates: 24 g | Protein: 30 g | Fat: 15 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Cholesterol: 93 mg | Sodium: 130 mg | Potassium: 788 mg | Fiber: 3 g | Sugar: 15 g | Vitamin A: 265 IU | Vitamin C: 13 mg | Calcium: 59 mg | Iron: 3 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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