Apple Cider Braised Pork Shoulder

5 from 4 votes

Apple Cider Braised Pork Shoulder

A bone-in pork shoulder slowly braised in apple cider, onions, and fresh herbs until it falls apart with a fork. Make it in the oven or the slow cooker, then pile it on biscuits or serve it as a Sunday roast with the cider sauce spooned over top!

Course Dinner

Cuisine American

Keyword apple cider pulled pork, braised pork shoulder, crock pot pulled pork, dutch oven pork shoulder, pork shoulder roast

Prep Time 40

Cook Time 4

Total Time 4 40

Servings people

Calories 444kcal

Author Blair Lonergan

Equipment

Large Dutch oven (at least 7 quarts)

Ingredients

1 (6-7 lb.) bone-in pork shoulder (also sold as "Boston butt" or "pork butt")
2 tablespoons vegetable oil
3 large onions, thinly sliced (about 3 cups total)
4 cloves garlic, minced (about 4 teaspoons total)
1 bay leaf
3 sprigs fresh thyme
1 sprig fresh rosemary
1 ½ cups apple cider
1 cup chicken broth
Kosher salt and ground black pepper, to taste
Optional, for serving: warm bbq sauce

Instructions

Prep and season: Preheat the oven to 325°F. Pat the pork dry with paper towels, then season liberally with salt and pepper on all sides.
Sear the roast: Heat the vegetable oil in a large Dutch oven (at least 7 quarts) over medium heat. Brown the pork on all sides, about 6-7 minutes per side, taking care not to let the oil get too hot. Remove the meat to a platter.
Cook the onions and garlic: Add them to the pot and cook in the drippings, stirring occasionally, until the onions are tender, about 10-15 minutes.
Add the liquid and herbs: Stir in 1½ teaspoons salt, the bay leaf, thyme, rosemary, apple cider, and chicken broth, scraping up any browned bits from the bottom of the pot.
Nestle the pork and cover: Settle the roast in fat-side up. The liquid should come about halfway up the sides. Put the lid on.
Braise until fork-tender: Roast in the 325°F oven for about 3½ to 4 hours, basting with the cooking liquid every hour or so if possible. The pork is done when it reaches an internal temperature of about 205°F and a fork twisted into the thickest part meets almost no resistance.
Shred the meat: Discard the bay leaf and herb stems. Transfer the pork to a large rimmed baking sheet or bowl. When it's cool enough to handle, shred with two forks, discarding any fatty pieces.
Serve: Spoon the cider cooking liquid and onions over the pork, or toss the shredded meat with warm barbecue sauce.

Video

Notes

Choosing cider: Use fresh, cloudy apple cider with no added sugars or spices, ideally local and unpasteurized. Apple juice works in a pinch but is sweeter and less flavorful. Do not substitute apple cider vinegar, hard cider, or sparkling cider.
If the pork is still tough at the end of the cooking time, it needs longer. The collagen has to break down fully before the meat turns tender. Cover and return it to the oven, checking every 30 minutes.
For a smaller roast, scale the vegetables down but keep enough liquid to come about halfway up the meat. You may need close to the full amount even with a smaller cut.
For a stronger apple flavor, replace the chicken broth with an additional cup of apple cider.
Add sliced apples such as Granny Smith to the pot during the last hour so they hold their shape.
For a lower, slower oven, roast at 275°F for at least 5 hours instead.
Boneless pork shoulder works and will cook slightly faster than bone-in, so start checking earlier.
To make a sauce or gravy, skim the fat from the cooking liquid and simmer it on the stovetop to reduce, or whisk in a cornstarch slurry for a thicker gravy.
Seasoning variations: Try a bbq rub or house seasoning in place of plain salt and pepper, add fresh oregano or parsley, or stir in a splash of apple cider vinegar or a spoonful of Dijon mustard at the end for tang. Cayenne or crushed red pepper flakes add heat.
Storage: Refrigerate leftovers in an airtight container for 3-4 days, or wrap in foil and freeze for up to 3 months. Reheat covered in a 325°F oven, or on the WARM setting of a slow cooker for 2-4 hours.
Slow cooker instructions: Sear the pork and cook the onions and garlic on the stovetop as directed, then deglaze the pot with the cider and broth. Transfer the onions and liquid to the slow cooker, stir in the remaining ingredients, and add the pork. Cook on LOW for 8-10 hours or on HIGH for 4-5 hours. Cut the cider and broth roughly in half, since a slow cooker loses much less moisture than an oven.

Nutrition