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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder is a low-and-slow Dutch oven braise that turns into fork-tender shredded pork in a glossy amber sauce. The spiced apple cider broth reduces into a sticky glaze you can drizzle over the top.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 3 lb boneless pork shoulder
Braising liquids
  • 2 cup apple cider
  • 1 cup chicken broth
Produce & aromatics
  • 2 apples, sliced
  • 1 onion, sliced
  • 3 cloves garlic, minced
Seasoning & spices
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 2 tbsp olive oil
  • 0.25 Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Season and sear the pork
  1. Season the pork shoulder generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat and sear the pork on all sides until browned.
Sauté aromatics and build the braise
  1. Remove the pork and sauté the onion and garlic until softened, scraping up browned bits from the bottom.
  2. Stir in apple cider, chicken broth, brown sugar, and cinnamon to combine, bringing the mixture to a gentle simmer.
Braise until fork-tender
  1. Return the pork to the pot, add the sliced apples, and cover the Dutch oven with its lid.
  2. Braise at 325°F for 3 hours, until the pork is fork-tender and easily pulls apart.
Shred and finish with a glaze
  1. Shred the pork and stir it back into the braising liquid.
  2. Reduce the remaining liquid uncovered on the stovetop until thick and sticky, then drizzle the glossy amber glaze over the top.

Notes

Pro tip: for a thicker, more concentrated glaze, reduce the braising liquid uncovered on the stovetop until it coats a spoon; if it gets too thick, splash in a few tablespoons of cider or broth. Refrigerate leftovers up to 4 days; freeze shredded pork (with sauce) up to 2 months—reheat gently until hot throughout. For a lighter option, use reduced-sodium chicken broth and cut the brown sugar by 1 tbsp while keeping the cider and cinnamon the same.