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braised pork shoulder in a red sauce with apple slices and greens

Apple Cider Braised Pork Shoulder

Katerina | Diethood
Apple Cider Braised Pork Shoulder cooked with apple cider, Granny smith apples, onions, garlic, and white wine.
Servings : 6
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours


  • 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
  • cups Apple Cider, (NOT Apple Cider Vinegar)
  • cups low sodium chicken broth
  • 2 bay leaves
  • 2 granny smith apples, cored and quartered


  • Preheat 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 on all sides; about 5 minutes per side.
  • Remove 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 wine.
  • Stir in thyme, rosemary, and paprika.
  • Add the pork back to the pot.
  • Add in the apple cider, chicken broth, and bay leaves; bring mixture to a boil.
  • Cover the pot with a tight fitting lid.
  • Transfer the pork to the oven.
  • Reduce the oven temperature to 350˚F and cook for 2 hours.
  • Remove lid from the pot and drop in the apples.
  • Cover and continue to cook in the oven for 30 minutes, or until internal temperature of the pork registers at 145˚F.
  • Remove from oven and return the pot to the stovetop.
  • Remove pork and transfer it to a cutting board; let rest for 10 minutes.
  • In the meantime, set the pot over high heat and bring to a boil; cook for a couple minutes, or until sauce is slightly reduced and thickened.
  • Cut pork and serve with onions, apples, and sauce.


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 | Net Carbs: 21 g

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.

Course: Main
Cuisine: American
Keyword: pork roast recipe, pork shoulder, pork shoulder recipe