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closeup of apple cider braised pork shoulder roast on a plate with carrots and mashed potatoes

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!
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Course: Dinner, Main Course
Cuisine: American
Keyword: boston butt, cozy recipes, fall recipe, picnic butt, picnic roast, picnic shoulder, pork butt, pork butt roast, pork dinner, pork recipe, pork roast, pork shoulder
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 4 people
Cost: $15

Ingredients

  • 6 lb Pork Shoulder Skin off. Cook at 50 minutes per pound or until internal temperature reaches 200°F.
  • 1 tbsp Olive Oil extra virgin
  • 2 Granny Smith Apples green apples
  • 1 whole Purple Onion
  • 6 cloves Garlic peeled
  • 1 knob Ginger Peeled and minced. Roughly 2 tbsp.
  • 2 cups Apple Cider
  • 2 cups Chicken Stock Chicken broth can be used as a substitute
  • 2 tbsp Soy Sauce
  • 6 sprigs Fresh Thyme
  • Salt/Pepper To taste

Instructions

  • Heat the oven to 350°F. Place a large dutch oven or baking pan to high heat on the stove top. 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!