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.
Keyword braised pork shoulder, crock pot pulled pork
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.
Add onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender (about 10-15 minutes). 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.
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.
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.
Make Ahead: Refrigerate the braised pork in its cooking liquid with onions overnight; skim fat from top the next day. Reheat pork in a 325 degree F oven, and shred just before using.