Braised Pork Shoulder is wonderfully flavorful and rich, fall-apart, fork tender and cooked in apple cider and warm spices! This one-pot, comfort meal is incredibly easy to make and perfect for the any time of year!
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Is there anything better that a one-pot comfort food recipe that's super easy and tastes incredible?! I think not. This Braised Pork Shoulder will make your house smell like a million dollars, and with very little prep, you'll be making it again and again!
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 one - it's a keeper!
What You'll Need
Pork Shoulder Roast or Pork Butt Roast - You can use either. Shoulder roasts are typically leaner and pork butt usually has more fat. They're both great for this!
Fresh Apple Cider, Chicken Broth, Whole Grain Mustard - For the flavorful braising liquid.
Yellow Onion and Honeycrisp Apples - Onion and apples go with pork like peas and carrots. The flavor they give the pork is incredible.
Dried Thyme, Ground Sage, Ground Cinnamon, Bay Leaves - The herbs and spices. You'll get wonderfully earthy, slightly warm flavors from this combination.
Buy Now → Substitutions and Variations
Bone-In Versus Boneless - 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!
Apples - Use any variety you love. Something like a Granny Smith would be great for the tartness and it can hold up to the braising. Fuji, Braeburn, or Pink Delicious would also be great. I'd steer away from a Red Delicious since they can be mealy and will break down too much.
Apple Cider - If you don't have any, you can use a bit of apple juice. It will be sweeter, so I don't recommend using the same amount as instructed in the recipe card. Just use a bit more broth along with it. You could also use a bit of apple beer or a spiked apple cider!
Mustard - I love the texture and flavor of whole grain mustard here. It helps balance the sweetness of this dish. If you don't have it, simple swap it for dijon or yellow mustard.
Tips and Tricks
Pull the pork shoulder from the fridge at least 30 minutes before cooking. Never cook a protein straight out of the fridge when it's super cold.
If there is excess fat on the pork shoulder, trim it up a bit. A little fat is good and will make the end product taste better, but you don't need a ton of it.
Cut the apples into fairly large wedges. This will allow them to cook, but not break down in the braising liquid.
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 an additional 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 (about an hour from finish) and continue until they’re just tender.
Braised Pork Shoulder Recipe
Equipment
Ingredients
- 3-4 lb pork shoulder roast or Boston butt roast
- kosher salt and fresh ground pepper, to taste
- 2 tablespoon 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 tablespoon whole grain mustard
- ½ teaspoon dried thyme leaves
- ½ teaspoon ground sage
- ¼ teaspoon 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
If you need other ideas for simple main dishes, you've come to the right spot! Try my Herb Roasted Chicken, Instant Pot Pot Roast, or my Cornish Hens! All so good, all so simple!
Serving Ideas
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 creamy garlic mashed potatoes or mashed 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.
Other serving ideas for this braised pork shoulder are:
- Roasted Green Beans
- Baked Macaroni and Cheese
- Roasted Asparagus
- Cauliflower Mac and Cheese
- Buttered Noodles
Storage and Reheating Instructions
This braised pork will stay good in an airtight container in the fridge for up to 3 days.
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.
To reheat, warm in the microwave in small increments or in a skillet on medium-low.
Leftover Ideas
The leftovers you can create with this braised pork shoulder 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 lovely homemade flour tortillas 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.
Frequently Asked Questions
Is this Braised Pork Shoulder recipe gluten and/or dairy-free?
This recipe is both gluten and dairy-free!
What is the difference between pork shoulder and pork butt?
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.
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, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Rex Tackett says
When I’m looking for a good recipe I never go wrong with Rufus. Great way to prepare a pork shoulder. Flavorful and moist. This method puts flavor in pork all the way to the center. Easy cook.
Rufus says
Thank you so much! I'm so glad you liked it!