Go Back
This image shows a tender, shredded cider braised pork shoulder, served with roasted baby red potatoes and honeycrisp apple slices, all bathed in a rich, golden apple cider sauce.

Cider Braised Pork Shoulder Recipe

Fall flavors shine in this Apple Cider Braised Pork Shoulder! A comforting dish perfect for cooler weather, this recipe features succulent pork shoulder braised in sweet apple cider, infused with garlic, fresh herbs, and tender vegetables. The result is a hearty meal that’s not only simple to prepare but also perfect for family gatherings or cozy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 445 kcal

Ingredients
  

  • 5-6 lb. Pork Shoulder
  • 1 Tbsp Kosher Salt
  • ¼ Cup Pork Seasoning
  • 3 Tbsp Avocado Oil
  • 2 Cups Apple Cider
  • 2 Tbsp Worcestershire Sauce
  • ½ Large White Onion Sliced
  • 5 Cloves Garlic Minced
  • 1 Large Honeycrisp Apple Sliced
  • 3 lbs. Baby Red Potatoes
  • 5 Sprigs Fresh Rosemary
  • 5 Sprigs Fresh Thyme

Instructions
 

  • Prep the Pork: Massage the Pork Shoulder with Kosher Salt and Pork Seasoning, ensuring it’s evenly coated. Wrap it in plastic wrap and refrigerate for at least two hours.
    This image shows a pork shoulder being massaged with kosher salt and pork seasoning, ready to be wrapped in plastic wrap for marinating.
  • Preheat the Oven: Preheat your oven to 325ºF.
  • Sear the Pork: Heat Avocado Oil in a large Dutch oven over high heat. Sear each side of the Pork Shoulder for 2-3 minutes until browned. Remove the pork from the pot once browned on all sides.
    This image shows a pork shoulder being seared in a large Dutch oven with hot avocado oil, turning golden brown on all sides.
  • Deglaze the Pot: Add ½ Cup of Apple Cider Vinegar to deglaze the pot, scraping up any browned bits. Then add the remaining Apple Cider, Worcestershire Sauce, Onion, and Garlic. Whisk to combine.
    This image shows apple cider vinegar being poured into the Dutch oven, deglazing the pot and lifting up browned bits from the bottom with a wooden spoon.
  • Add Vegetables: Toss in the Baby Red Potatoes and Honeycrisp Apple slices to coat them in the mixture.
    This image shows baby red potatoes and honeycrisp apple slices being added to the pot, tossed in the cider and Worcestershire sauce mixture.]
  • Braise the Pork: Nestle the Pork Shoulder in the pot with the vegetables and add the Fresh Rosemary and Thyme. Cover and bake for 3-3.5 hours, basting the pork with Apple Cider every hour.
  • Check for Doneness: When the Pork reaches 200ºF or is easily shreddable with a fork, remove it from the oven.
  • Rest and Serve: Let the meat rest for 10 minutes. Remove the herb stems, shred the pork, and serve with the accompanying vegetables and sauce.

Notes

  • For the best flavor, use apple cider instead of apple juice.
  • Cooking the pork until it reaches an internal temperature of 200ºF ensures it’s easily shreddable and full of flavor.