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–+ servings

Braised Pork Shoulder

Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours
Course Dinner
Cuisine American
Keyword Braised Pork Shoulder
Servings 6
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.

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.