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An oven-roasted pork roast surrounded by red potatoes and garnished with rosemary on a white platter.
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5 from 3 votes

Apple Cider Braised Pork Shoulder Recipe

This apple cider braised pork roast is the perfect main course for any fall or winter gathering. The combination of tender pork and tangy apple cider creates a deliciously flavorful dish that is sure to impress!
Prep Time1 hour
Cook Time3 hours 30 minutes
Total Time4 hours 30 minutes
Course: Pork
Cuisine: American
Keyword: apple cider braised pork shoulder
Servings: 8
Author: Lee Funke

Ingredients

  • 5-6 lb. pork shoulder
  • 1 tablespoon kosher salt
  • ¼ cup pork seasoning
  • 3 tablespoons avocado oil
  • 2 cups apple cider
  • 2 tablespoons Worcestershire sauce
  • ½ large white onion
  • 5 cloves garlic minced
  • 1 large Honeycrisp apple sliced
  • 3 lbs. baby red potatoes
  • 5 sprigs fresh rosemary
  • 5 sprigs fresh thyme

Instructions

  • Massage the pork shoulder with kosher salt and pork seasoning. Be sure the whole pork shoulder is coated in spices. Wrap in plastic wrap and transfer to the refrigerator for at least two hours.
    A piece of seasoned raw meat on a white plate, placed on a textured white surface.
  • Preheat the oven to 325ºF. Heat oil in a large Dutch oven over high heat. Sear each side of the pork shoulder for 2-3 minutes or until browned. Remove it from the pot once all sides have been browned.
    A cooked, browned piece of meat in a white pot, showing seared and crispy edges.
  • Deglaze the pot with ½ cup of apple cider vinegar and scrape the brown bits from the bottom of the pot. Add the rest of the apple cider, Worcestershire, onion, and garlic to the pot and whisk to combine. Add the potatoes and apples and toss to coat.
    A white pot filled with a red broth containing chopped onions, stirred with a wooden spoon, placed on a gray textured surface.
  • Nestle the pork shoulder in between all of the vegetables and add the fresh herbs. Cover and bake for 3-3.5 hours, basting the pork with the apple cider every hour or so.
    A cooked pork roast with a crispy exterior, surrounded by red potatoes, apple slices, and sprigs of rosemary in a white cast iron pot.
  • When the pork reaches 200ºF or is easily shreddable with a fork, remove the pork from the oven.
    A cooked pot roast with potatoes and onions in a white enameled cast iron pot.
  • Let the meat rest for 10 minutes. Remove the herb stems from the pot and shred the pork. Serve with accompanied vegetables and any remaining apple cider sauce.
    A close-up of a seasoned, cooked roast surrounded by whole red potatoes and fresh rosemary sprigs on a white platter. A fork and knife are set to the side.

Video

Notes

  • We highly recommend using apple cider instead of apple juice.
  • You’ll notice that we recommend cooking your pork should roast until the internal temperature reaches 200ºF. This is because we want it to be easily shredded.
  • Pork is safe to eat once it reaches an internal temperature of 145ºF (USDA), but because we are cooking low and slow, the goal is to get it to reach 200ºF so that the meat can tenderize and break down to be easier to shred.

Nutrition

Calories: 657kcal | Carbohydrates: 44g | Protein: 60g | Fat: 26g | Fiber: 5g | Sugar: 11g