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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder with deeply browned searing and a tangy, caramelized pan sauce made from cider, broth, Dijon, and vinegar. Braise until fall-apart tender, then shred in the cooking juices for a spoon-tender finish over mashed potatoes.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork braise base
  • 4 lb boneless pork shoulder
  • 2 cup apple cider Hard or fresh
  • 1 cup chicken broth
  • 3 apples Cored and quartered
  • 1 onion Sliced
  • 4 garlic Smashed
  • 3 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 0.5 salt and pepper To taste
Serving
  • 1 mashed potatoes For serving

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat oven to 325F and season the pork generously with salt and pepper.
Sear and build the aromatics
  1. Heat olive oil in a Dutch oven and sear the pork on all sides until deeply browned.
  2. Remove the pork and sauté onion and garlic in the Dutch oven for 3 minutes.
Braise
  1. Whisk apple cider, chicken broth, Dijon mustard, brown sugar, and apple cider vinegar, then pour the mixture into the pot.
  2. Return the pork to the pot, then add apples, thyme, and rosemary.
  3. Cover and braise in the oven for 3-1/2 to 4 hours at 325F, until fall-apart tender and visibly softened.
Shred and serve
  1. Shred the pork in the juices and serve immediately over mashed potatoes.

Notes

For the most sauce body, keep the Dutch oven covered during the 3-1/2 to 4 hour braise, then uncover for 5 minutes at the end if you want it slightly thicker. Refrigerate leftovers in a covered container for up to 4 days; freeze up to 2 months. Dietary swap: use a gluten-free Dijon if you need gluten-free.