Can I make this recipe in a slow cooker or Instant Pot?

Yes, you can! For a slow cooker, sear the pork first in a pan, then transfer it with the braising liquid and herbs. Cook on low for 7–8 hours or high for 4–5 hours. For an Instant Pot, use the sauté function to brown the pork, add the braising liquid, and cook on high pressure for 60 minutes with natural release.

What type of apple cider should I use?

Use fresh, unfiltered apple cider—not apple cider vinegar or hard cider. If you can’t find fresh cider, unsweetened apple juice is a good substitute.

Should I use bone-in or boneless pork shoulder?

Either works, but bone-in pork adds extra flavor and richness to the sauce. Boneless pork shoulder cooks slightly faster and is easier to cut into smaller pieces.

Can I make this recipe ahead of time?

Absolutely! The flavors deepen overnight, making it even better the next day. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Apple Cider Braised Pork Shoulder

Name: Apple Cider Braised Pork Shoulder
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 4-5 lb pork shoulder roast (bone-in or boneless); 2 tablespoons neutral oil (such as vegetable or canola); 2 cups fresh apple cider (not apple cider vinegar); 2 cups chicken stock or broth; 2 tablespoons Dijon mustard; 1 tablespoon dehydrated minced onion; 1 head of garlic, top sliced off opposite of the root end; 3 rosemary sprigs; 4 thyme sprigs; 1 teaspoon kosher salt (adjust to taste); 1 teaspoon freshly cracked black pepper; 1 red onion, thickly sliced; 2 firm and slightly tart apples (such as Honeycrisp or Pink Lady), peeled and cut into wedges

Ingredients

Scale

Pork and Braising Liquid:

4–5 lb pork shoulder roast (bone-in or boneless)
2 tablespoons neutral oil (such as vegetable or canola)
2 cups fresh apple cider (not apple cider vinegar)
2 cups chicken stock or broth
2 tablespoons Dijon mustard
1 tablespoon dehydrated minced onion

Aromatics and Seasoning:

1 head of garlic, top sliced off opposite of the root end
3 rosemary sprigs
4 thyme sprigs
1 teaspoon kosher salt (adjust to taste)
1 teaspoon freshly cracked black pepper

Vegetables and Apples:

1 red onion, thickly sliced
2 firm and slightly tart apples (such as Honeycrisp or Pink Lady), peeled and cut into wedges

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Instructions

Preheat the oven: Set the oven to 325°F (163°C). If using a bone-in pork shoulder, cut it into two large pieces. For boneless, cut into four chunks to allow for even cooking.
Season the pork: Pat the pork dry with paper towels to help it brown properly. Generously season all sides with salt and black pepper.
Sear the pork: Heat the neutral oil in a large Dutch oven over medium-high heat. Once the oil is hot, place the pork in a single layer. Sear for about 4–5 minutes per side until deeply browned. This enhances the flavor of the final dish.
Prepare the braising liquid: In a mixing bowl, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated onion until smooth.
Add the aromatics: Once the pork is browned, pour the braising liquid over it. Nestle the whole head of garlic (cut-side up), rosemary, and thyme into the pot.
Braise the pork: Cover the Dutch oven with a lid and transfer it to the preheated oven. Let it cook for about 3 hours, flipping the pork halfway through.
Add the apples and onions: Remove the pot from the oven and scatter the sliced onions and apple wedges around the pork. Return it to the oven, uncovered, and continue braising for 45 minutes to 1 hour until the pork is fork-tender.
Rest and serve: Remove the Dutch oven from the oven and let the pork rest in the braising liquid for at least 30 minutes. Before serving, squeeze the softened garlic cloves from their skins into the sauce for extra depth of flavor. Serve the pork with the braising liquid spooned over it.

Notes

- For a richer sauce, remove the pork and simmer the braising liquid on the stovetop until reduced.
- If your apples are very soft, add them only in the last 30 minutes to prevent them from turning to mush.
- This dish pairs wonderfully with mashed potatoes, egg noodles, or crusty bread.

Author: Ashely
Prep Time: 20 minutes
Cook Time: 3 hours 45 minutes
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 422 kcal
Sugar: 16g
Sodium: 314mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0.02g
Carbohydrates: 22g
Fiber: 2g
Protein: 39g
Cholesterol: 126mg