Apple Cider Braised Pork Shoulder

Apple Cider Braised Pork Shoulder is the cozy recipe you crave for those crisp, fall evenings. Slow cooked in a rich apple cider broth, this roasted pork shoulder recipe is nothing short of comforting. The pork is infused with soy sauce, apple, onion, garlic, ginger, and thyme for the PERFECT blend of flavors to deliver a home cooked meal that feels like a cozy blanket by a warm fire!

Why You’ll Love Apple Cider Braised Pork Shoulder

So I’m normally not a fan of sugar and meat together, but wow, when it comes to apples – I’m a different woman. Apples can transform meat from .. meh.. to “OMG you need to give me this recipe”!

Rich Flavor: The sweetness and acidity from the apples just does something to the tastebuds that screams fall and I am living for it. It does an excellent job at tenderizing a tough cut of meat so that the fats melt down perfectly to make a thick and hearty broth to smother your pork in.

Budget Friendly: Have you seen the price of pork shoulder? Often referred to as a boston butt, the shoulder cut of pork is significantly cheaper than other cuts of meat. This is because the meat can be tough if cooked incorrectly. The fix to this? Slow cook it (ahem.. This recipe). Slow cooking turns those tough cuts into tender, juicy meat perfect for dinner. I got a 7 pound pork shoulder at my local butcher for $13. This will feed 4 people.

Cozy and Comforting: The smell of roasted apples with fresh herbs, ginger and garlic on top of a savory pork roast is the warm hug you need when you walk into mom’s kitchen. Stressful day at work or school? Don’t worry baby, this meal will take care of that.

Ingredients

Pork Shoulder – This is also referred to as boston butt, picnic roast, picnic butt, or pork butt. They are all the same thing. It’s a cheap cut of meat that is SO underrated. SUPER cheap and underrated in my opinion! Bake at 50 minutes per pound or until the meat reaches an internal temperature of 200F. So many other recipes online call for a 3-4 lb roast, but my local butcher only sells 6 lbs or bigger.

Apples – Granny Smith apples are less sweet and more acidic than other apples which make them perfect for a long, slow roast. They do a great job at infusing the meat with that traditional fall apple flavor.

Ginger – ginger pairs so well with apples. It adds a “pop” of spiced flavor to the meat.

Garlic – because garlic makes everything taste better and is a beautiful aromatic. This recipe uses 6 cloves of fresh garlic but this can be replaced with 1 ½ tsp of garlic seasoning to save on time.

Onion – purple onion has a flavor that isn’t so sharp which is perfect for braising.

Thyme – thyme is the best herb for flavoring meat in my opinion. It has a somewhat meaty citrus scent that adds to the flavor, and a dainty appearance to make it visually appealing.

Soy Sauce – the apples can add quite a bit of sweetness, so to balance it out, we add soy sauce. The salty, umami flavors act as a buffer to the sugary, apple taste.

Olive Oil – to sear the pork shoulder.

Salt/Pepper – add to taste preference.

How to Make Apple Cider Braised Pork Shoulder

Heat the oven to 350°F. Place a large dutch oven or baking pan to high heat on the stove top. A large dutch oven or deep roasting pan like this one from Amazon would work best. Dry the pork shoulder with paper towels and salt liberally with pepper to taste.

Add 1 tbsp of olive oil to coat the bottom of the pan. After 1 minute, add the seasoned pork shoulder. Allow to cook for 2 minutes on each side until a golden brown crust appears. Remove the pan from heat.

Slice 2 whole apples (8 slices per apple), 1 purple onion, 6 cloves garlic, and 1 knob ginger (about 2 tbsp worth). Add to the roasting pan or Dutch oven containing the pork.

Add 2 cups apple cider, 2 cups chicken stock, 2 tbsp soy sauce, and 5-6 sprigs of fresh thyme to the roasting pan with the pork.

Cover the roasting pan tightly with aluminum foil or with a lid. Place in the oven and allow to cook at 350°F stopping halfway through to baste with liquids. Cook for 50 minutes per pound of meat. In this case, we are using a 6 lb pork shoulder so we bake for 5 hours.

Remove from the oven when the internal temperature of the pork reaches 200°F.

Allow to cool in the pan for at least 30 minutes. If the liquid in the pan is still too watery, remove the pork and boil the liquid for 10-20 minutes for it to thicken.

Shred the pork into large chunks. Spoon pan drippings over the pork for added flavor and serve with a side of your choice. Enjoy!

How to Store Leftover Pork Shoulder

Apple Cider Braise Pork Shoulder can be stored in the refrigerator for up to 5 days. It can be stored in the freezer in an airtight container for up to 4 months, or in a sealed freezer bag for 6 months if using a FoodSaver. Reheat in the microwave or in a pot on the stovetop until heated through.

Serving Suggestions

Roasted vegetables with a sweet topping are an excellent option. My favorite way to serve slow roasted pork shoulder is with garlic baked carrots. Mashed potatoes or sweet potatoes are also a great option as the leftover drippings can be used as a gravy.

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