Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Fall-apart tender pork shoulder simmered in apple cider, onions, and herbs for the ultimate cozy dinner.
This Braised Pork Shoulder is comfort food at its finest—slow-cooked in a blend of apple cider, savory onions, white wine, and fresh herbs until fork-tender and bursting with rich, balanced flavor. The addition of Granny Smith apples adds a subtle tartness that beautifully complements the savory pork, creating a dish that’s hearty, aromatic, and deeply satisfying. Whether you’re cooking for Sunday dinner or a holiday gathering, this is a showstopper.
Why You’ll Love This Recipe
- Deep, Layered Flavor: Apple cider and white wine create a savory-sweet braising liquid that infuses the pork with irresistible flavor.
- Tender & Juicy: The pork becomes melt-in-your-mouth tender after slow braising.
- One-Pot Meal: Everything cooks in one Dutch oven for easy cleanup.
- Perfect for Entertaining: Looks and tastes impressive with minimal hands-on effort.
- Versatile: Serve with mashed potatoes, polenta, or noodles.
Ingredients
Pork
- 3 pounds pork shoulder roast
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil
Aromatics & Seasonings
- 4 yellow onions, thinly sliced
- 6 cloves garlic, minced
- ¼ cup dry white wine
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
Braising Liquid
- 1½ cups apple cider (not vinegar)
- 1½ cups low-sodium chicken broth
- 2 bay leaves
- 2 Granny Smith apples, cored and quartered
Instructions
-
Preheat Oven:
Preheat your oven to 400°F (200°C). -
Season & Sear Pork:
Pat the pork dry with paper towels. Season generously with salt and pepper. In a large Dutch oven over medium-high heat, heat the olive oil. Sear the pork on all sides until browned, about 5 minutes per side. Remove and set aside. -
Sauté Aromatics:
Add sliced onions to the same pot and sauté until softened, about 4–5 minutes. Stir in the minced garlic and cook for 20 seconds. -
Deglaze & Season:
Pour in the white wine to deglaze the pot, scraping up the browned bits. Stir in thyme, rosemary, and smoked paprika. -
Braise the Pork:
Return the pork to the pot. Add apple cider, chicken broth, and bay leaves. Bring to a boil. Cover with a tight lid and transfer to the oven. Reduce heat to 350°F and cook for 2 hours. -
Add Apples & Finish Cooking:
Remove the lid, add the apple quarters, and return to the oven for 30 minutes more, or until pork is tender and internal temperature reaches 170–190°F (or up to 205°F for pulled pork). -
Rest & Reduce Sauce:
Transfer pork to a cutting board and let it rest for 10 minutes. Meanwhile, return the pot to the stovetop, bring the sauce to a boil, and reduce until slightly thickened. -
Serve:
Slice or shred the pork and serve with sauce, apples, and onions.
Tips / Storage / FAQs
Tips:
- Sear for Flavor: Don’t skip browning the pork—it builds depth in the final dish.
- Check Temp: Use a meat thermometer to ensure proper doneness.
- Herb Swap: Sage or marjoram can be used in place of rosemary and thyme.
Storage:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze in portions with sauce for up to 2 months.
Reheating:
- Reheat gently on the stovetop or in the oven at 325°F, covered, with a splash of broth.
FAQs:
Can I make this ahead? Yes! It tastes even better the next day.
What’s a good side? Mashed potatoes, polenta, or crusty bread are perfect.
Final Thoughts
This Braised Pork Shoulder is everything you want in a cold-weather meal: comforting, rich, and made with love. The apple cider and fresh herbs make this roast feel special without complicating the cooking process. Whether you’re serving a holiday crowd or enjoying a cozy Sunday supper, this one-pot wonder is a guaranteed hit.
📖 Recipe
Braised Pork Shoulder
Make this tender and flavorful Braised Pork Shoulder with apple cider, herbs, and white wine. A perfect one-pot comfort dish for holidays or cozy dinners.
Servings 6
Ingredients
Pork
- 3 pounds pork shoulder roast
- Kosher salt and black pepper to taste
- 2 tablespoons olive oil
- Aromatics & Seasonings
- 4 yellow onions thinly sliced
- 6 cloves garlic minced
- ¼ cup dry white wine
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 teaspoon smoked paprika
Braising Liquid
- 1½ cups apple cider not vinegar
- 1½ cups low-sodium chicken broth
- 2 bay leaves
- 2 Granny Smith apples cored and quartered
Instructions
Preheat Oven:
- Preheat your oven to 400°F (200°C).
Season & Sear Pork:
- Pat the pork dry with paper towels. Season generously with salt and pepper. In a large Dutch oven over medium-high heat, heat the olive oil. Sear the pork on all sides until browned, about 5 minutes per side. Remove and set aside.
Sauté Aromatics:
- Add sliced onions to the same pot and sauté until softened, about 4–5 minutes. Stir in the minced garlic and cook for 20 seconds.
Deglaze & Season:
- Pour in the white wine to deglaze the pot, scraping up the browned bits. Stir in thyme, rosemary, and smoked paprika.
Braise the Pork:
- Return the pork to the pot. Add apple cider, chicken broth, and bay leaves. Bring to a boil. Cover with a tight lid and transfer to the oven. Reduce heat to 350°F and cook for 2 hours.
Add Apples & Finish Cooking:
- Remove the lid, add the apple quarters, and return to the oven for 30 minutes more, or until pork is tender and internal temperature reaches 170–190°F (or up to 205°F for pulled pork).
Rest & Reduce Sauce:
- Transfer pork to a cutting board and let it rest for 10 minutes. Meanwhile, return the pot to the stovetop, bring the sauce to a boil, and reduce until slightly thickened.
Serve:
- Slice or shred the pork and serve with sauce, apples, and onions.
Notes
Sear for Flavor: Don’t skip browning the pork—it builds depth in the final dish.
Check Temp: Use a meat thermometer to ensure proper doneness.
Herb Swap: Sage or marjoram can be used in place of rosemary and thyme.
Leave a Reply