Braised Pork Shoulder is the one-pot, comfort meal that is perfect on those nights when you need something warm and cozy. Fall apart tender and cooked in flavorful apple cider, this pork is absolutely amazing. It’s easy to make, perfect for the cooler months, and everyone loves it!
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Is there anything better that a one-pot comfort food recipe that’s super easy and it beyond incredible. I think not. This Braised Pork Shoulder will make your house smell like a million dollars – the apple cider along with thyme and sage braise the pork and it’s just incredible.
The prep comes together in no time. The pork shoulder is simply seared with kosher salt and fresh ground pepper. The deglazing comes from chicken broth and the apple cider. The herbs go in along with the onion and garlic. During the last hour of cooking, slices of tangy Honeycrisp apples add another wonderful layer of flavor.
It’s a wonderful dish for slow weekends, perfectly comforting and delicious enough to serve for a dinner party, and is even fantastic for freezing for easy meals in the future. You can serve this Braised Pork Shoulder a number of ways and everyone loves it. Don’t sleep on this recipe. It’s a keeper.
braised pork shoulder ingredients
- Pork Shoulder Roast or Pork Butt Roast
- Fresh Apple Cider
- Chicken Broth
- Whole Grain Mustard
- Yellow Onion
- Honey Crisp Apples
- Dried Thyme Leaves
- Ground Sage
- Ground Cinnamon
- Bay Leaves
- Kosher Salt
- Fresh Ground Pepper
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how to make braised pork shoulder
To say I’m excited about this recipe is an understatement. Simple ingredients, simple prep, and maximum flavor. That is my kind of meal!
sear
To begin, we need to season the pork shoulder and sear it. Give the pork a generous sprinkle of kosher salt and fresh ground pepper. This is a large cut of meat so don’t be shy.
In a dutch oven over medium-high heat, sear the pork on all sides in a little bit of avocado oil. If there was any excess moisture on the roast, just blot it out with a paper towel. You cannot get a good sear on super wet meat. You want to make sure that all sides become a golden brown. Remove the roast and set it aside.
Next, it’s time to deglaze the pot. All that means is to add liquid to the pan and scrape up all the bits that formed during the sear. This is an easy step to ensure maximum flavor.
Pour the chicken broth and apple cider (not apple cider vinegar) into the dutch oven. Using a spatula, make sure the brown bits are scraped up and incorporated into the cider and broth. Stir in the sage, thyme, and cinnamon along with the whole grain mustard.
braise
Return the pork to the dutch oven along with the bay leaves, onion, and the head of garlic. Into a preheated 325° oven the pork goes for two hours.
After two hours, turn the pork over and carefully, pull it apart just a bit. It’s not finished at this point. We just want to pull it apart a little so that wonderful braising liquid can get into the nooks and crannies.
At the 3 hour mark, add the peeled apple slices and return everything to the oven for 1 more hour.
shred and serve
After a total of 4 hours of braising time, the pork should be fall apart tender, the apples cooked just enough, and as promised, your house smells like a million dollars.
Let the pork rest for 10-15 minutes and shred it in the dutch oven along with the braising liquid and apples.
how to serve braised pork shoulder
I could eat this Braised Pork Should straight out of the dutch oven. And, I do. However, etiquette rules and such would probably suggest doing a more proper serving situation.
Serve this pork over mashed potatoes or cauliflower for more of a classic option. My kids looove it over buttered noodles. Tossed with a long pasta like tagliatelle, this braised pork would look beautiful, as well.
I’m always going to be pro-crusty bread when there is a sauce. This braising liquid is pure liquid gold. Spoon it over the top of the pork, dip a lovely piece of bread in it. You cannot go wrong.
leftovers
The leftovers you can create with this recipe are incredible. I have a tendency to just grab a small bowl and reheat it in the microwave and devour. That said, this pork is gonna be great a number of ways the next day. Here are a few ideas:
- Pork sliders on Hawaiian rolls
- In a lovely flour tortilla topped with a little cotija cheese
- On top of a simple green salad for an easy lunch at work
- Tossed with your favorite pasta or noodle
- In between two slices of bread with your favorite cheese for the most epic grilled cheese ever
Instant Pot Instructions
Follow the Braised Pork Shoulder recipe as written, using the high sauté function on the Instant Pot to sear the pork. Remove the pork as written in the instructions and deglaze with the broth and cider. Add the mustard and herbs and return the pork to the cooker bowl with the onions and garlic. Set the Instant Pot to high pressure for 60 minutes, with natural release. After the lid has released, add the apples and set to high pressure cook for 5 minutes using a quick release.
Slow Cooker Instructions
Use a cast iron skillet or the sear function on the slow cooker prior to cooking. Do not skip this step because it adds a ton of flavor! Once the pork is seared, add it to the slow cooker and pour the braising liquid over the top. Add the onions, garlic, herbs and spices, cover and cook on high for 4-5 hours, or low for 7-8 hours. Add apples toward the end of cooking and continue until they’re just tender.
recipe frequently asked questions
This recipe is both gluten and dairy-free!
A Pork Shoulder and Boston Pork Butt are both cuts from the shoulder of a pig. However, a pork shoulder is typically a leaner cut while the pork butt has more intramuscular marbling. For this recipe and because we are braising for a long time, either cut would be wonderful. Choose what you love.
This is total person preference. Bone-in pork shoulders/butts will give you more flavor and will make the sauce richer. However, if you don’t want to mess with the bone, don’t worry about it. A boneless pork roast will still give you an amazing end result. You do you, boo!
This braised pork will stay good in an airtight container in the fridge for up to 3 days.
However, this recipe is also a great one to freeze. In airtight containers in the freezer, this pork will stay good up to 3 months. All you have to do is thaw and heat.
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Braised Pork Shoulder
Equipment
Ingredients
- 3-4 lb pork shoulder roast or Boston butt roast
- kosher salt and fresh ground pepper, to taste
- 2 tbsp avocado oil
- 2 cups chicken broth
- 2 cups apple cider NOT APPLE CIDER VINEGAR
- 1 med yellow onion, quartered
- 1 head garlic, top ¼" trimmed off
- 2 tbsp whole grain mustard
- ½ tsp dried thyme leaves
- ½ tsp ground sage
- ¼ tsp ground cinnamon
- 2 bay leaves
- 1 large Honeycrisp apple, peeled and sliced
Instructions
- Liberally season the pork roast with kosher salt and fresh ground pepper. ln a dutch oven over medium-high heat, sear the pork on all sides in the avocado oil. Remove the roast and set it aside.
- Pour the chicken broth and apple cider into the dutch oven. Using a spatula, make sure the browned bits are scraped up and incorporated into the cider and broth. Stir in the sage, thyme, and cinnamon along with the whole grain mustard.
- Return the pork to the dutch oven along with the bay leaves, onion, and the head of garlic. Into a preheated 325° oven the pork goes for two hours.
- After two hours, turn the pork over and carefully, pull it apart just a bit. It's not finished at this point. We just want to pull it apart a little so that wonderful braising liquid can get into the nooks and crannies. Return the pork to the oven.
- At the 3 hour mark, add the peeled apple slices and return everything to the oven for 30 minutes to 1 hour or until the pork is fall apart tender.
- Remove the roast from the oven and let it rest for 10-15 minutes. Shred the meat and top with the braising liquid. Enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Braised Pork Shoulder recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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