This spiced apple cider braised pork shoulder is an ideal fall dinner, slow-cooked until the pork is tender and infused with warm spices and sweet cider.
Braised in apple cider, cinnamon, and cloves, this recipe creates a rich, aromatic sauce that complements the savory pork beautifully.
Perfect for a cozy family meal, this recipe fills your kitchen with comforting autumn scents and results in an easy-to-shred, flavorful main dish.
Why You’ll Love This Recipe
- Slow braising in spiced apple cider tenderizes the pork shoulder and infuses it with sweet and warm autumn flavors.
- The combination of cinnamon, cloves, and fresh aromatics enhances the natural richness of the pork shoulder.
- Finishing the dish by shredding the pork in its flavorful braising liquid keeps the meat moist and perfectly seasoned.
Spiced Apple Cider Braised Pork Shoulder
Slow-cooked pork shoulder braised in fragrant apple cider and warm spices for tender, fall-flavored meat perfect for cozy dinners.
- Prep time
- 20 minutes
- Cook time
- 180 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 4 to 5 lb (1.8 to 2.3 kg) pork shoulder, bone-in or boneless
- 2 cups (480 ml) apple cider, preferably unsweetened
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 2 cinnamon sticks
- 4 whole cloves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup (120 ml) low-sodium chicken broth or water
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare the pork shoulder Pat the pork shoulder dry with paper towels. Season generously all over with salt and freshly ground black pepper.
- Sear the pork shoulder Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork shoulder and brown it on all sides, about 4-5 minutes per side. Remove pork and set aside.
- Add aromatics and spices Lower the heat to medium. Add the sliced onion and garlic to the pot and sauté until softened, about 5 minutes. Add the cinnamon sticks, cloves, and thyme, stirring for another minute until fragrant.
- Deglaze and braise Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot. Return the pork shoulder to the pot, nestling it into the liquid. The liquid should come about halfway up the pork. If needed, add a bit more broth or water.
- Slow cook the pork Cover the pot with a lid and reduce heat to low. Simmer gently for about 3 hours, or until the pork is very tender and easily pulls apart with a fork. Maintain a gentle simmer—avoid boiling.
- Rest and shred the pork Remove the pork from the pot and let it rest for 10 minutes. Remove the cinnamon sticks and cloves from the braising liquid. Shred the pork using two forks, then return it to the pot with the braising liquid, stirring to combine and coat the meat in the flavorful juices.
- Serve Serve the shredded pork with the spiced apple cider sauce spooned over top. Garnish with fresh parsley if desired.
Helpful Tips
- For best flavor, use fresh apple cider without added sugar or preservatives.
- You can substitute ground spices for whole cloves and cinnamon sticks—use 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground cloves instead, added with the broth.
- Make sure the pork reaches an internal temperature of at least 145°F (63°C) followed by a 3-minute rest for safety; here, slow braising ensures it becomes tender and safe to eat.
- Leftover pork can be used in sandwiches, tacos, or served over rice or mashed potatoes.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave until steaming hot, at least 165°F (74°C) to ensure safety.
Do not freeze the braised pork shoulder with liquid to maintain texture; instead, freeze shredded pork separately, up to 3 months.
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can brown the pork shoulder in a skillet, then transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours until tender.
What if I don't have apple cider?
You can substitute apple juice mixed with a tablespoon of apple cider vinegar to add acidity and flavor, but the result will be slightly different in taste.
Is pork shoulder the only cut I can use?
Pork shoulder is preferred for braising because of its fat content and tenderness after slow cooking. Pork butt or picnic roast are good alternatives.
Leave a Reply