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Square close up shot of a bowl of cider braised pork shoulder roast
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5 from 1 vote

Cider Braised Pork Shoulder

Tender, juicy, savory and sweet -- this Cider Braised Pork Shoulder is comfort food at its finest! The pulled pork recipe is perfect for a chilly fall evening after a day at the orchard -- just let it simmer slowly in the oven or in a Crock Pot.
Course Dinner
Cuisine American
Keyword apple cider pulled pork, braised pork shoulder, crock pot pulled pork, pork shoulder roast
Prep Time 40 minutes
Cook Time 3 hours 30 minutes
0 minutes
Total Time 4 hours 10 minutes
Servings 8 people
Calories 444kcal
Author Blair Lonergan

Ingredients

  • 1 bone-in pork butt (or “Boston butt” or “pork shoulder”) (about 6-7 lbs.)
  • 2 tablespoons vegetable oil
  • 3 large onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 1 ½ cups apple cider
  • 1 cup chicken broth
  • Kosher salt and pepper, to taste

Instructions

  • Pat pork dry with paper towels; season liberally with salt and pepper on all sides.
  • Heat the vegetable oil in a large Dutch oven over medium heat. Brown the pork on all sides, taking care not to get the oil too hot. Remove the meat to a platter.
    Browning pork shoulder in a red Dutch oven
  • Add onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender (about 10-15 minutes).
    Stirring onions in a red Dutch oven
  • Stir in 1 ½ teaspoons salt, bay leaf, thyme, rosemary, apple cider and chicken broth. Nestle the pork shoulder in the pot (fat-side up). Cover the pot.
    Pouring apple cider into a Dutch oven
  • Roast the pork shoulder in a 325°F oven for about 3-3 ½ hours, basting with cooking liquid every hour or so (if possible). The pork is done when the meat is falling off the bone (an internal temperature of about 205°F). Remove bay leaf and herb stems.
    Braised pork shoulder in a Dutch oven
  • Transfer the pork to a large cutting board. When it's cool enough to handle, shred the meat with two forks (discarding fatty pieces), and spoon plenty of that delicious cider cooking liquid and onions over top.
    Close up shot of a spoon in a bowl of braised pulled pork.

Video

Notes

  • Searing the pork before adding it to the liquid and other ingredients helps to brown the surface and enhance the flavor.
  • The cast iron Dutch oven is always my preference over the Crock Pot. It sears the meat nicely, the tight-fitting lid traps moisture in the pot, and the cast iron distributes the indirect heat from the oven more evenly than the heating element in a slow cooker does. Finally, it's easier to control the oven temperature and time when using a Dutch oven.
  • If you're using the Crock Pot, you may need to adjust the cooking time, depending on how hot your slow cooker runs (and how big your pork is).
  • Transfer the meat to a large rimmed baking sheet or a large bowl to shred the pork with two forks. This contains the juices so it's not as messy.
  • If your pulled pork is tough, it's probably because you haven't cooked it long enough. The collagen in the meat is what keeps it tough, so you need to allow plenty of time for those fibers to break down.
  • Cooking for a Smaller Family? This meat freezes really well! Package leftovers in individual containers, label them, and stash them in the freezer. The pulled pork is delicious served on sandwich rolls, on salads, tacos, stuffed in baked potatoes, in quesadillas, or on pizza.

Nutrition

Serving: 1/8 of the pork butt | Calories: 444kcal | Carbohydrates: 9g | Protein: 54g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 170mg | Sodium: 295mg | Potassium: 1089mg | Fiber: 1g | Sugar: 6g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 4mg