Easy Cider Braised Pork Shoulder

overhead view of a plate of mashed potatoes topped with cider braised pork shoulder and jus

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Easy Cider Braised Pork Shoulder

Juicy and tender, my cider-braised pork shoulder roasts low and slow in a Dutch oven with apple cider, citrusy beer, shallots, herbs, and warm spices until it practically melts apart. Serve it over mashed potatoes for the ultimate cozy fall dinner, Sunday supper, or easy holiday main!

Prep Time15

Cook Time3 30

Total Time3 45

Course: Dinner, Fall Recipes, Main Dish, Thanksgiving

Cuisine: American

Servings: servings

Calories: 232kcal

Author: Eden Westbrook

Ingredients

4 pounds pork shoulder boneless
2 tablespoon kosher salt divided
1 teaspoon freshly ground black pepper
2 tablespoon unsalted butter
2 large shallots thinly sliced
4 cloves garlic minced
3 tablespoon apple butter
2 sprigs fresh rosemary
4-5 sprigs fresh thyme leaves removed from stem
3 sprigs fresh sage finely chopped
1 tablespoon Dijon mustard
1-2 strips orange peel use a vegetable peeler for wide strips, avoiding the white pith
1 cinnamon stick
1 whole star anise
1 cup citrus-forward beer such as Blue Moon or wheat ale
2 cups apple cider not apple juice
2 cups low-sodium chicken stock

Instructions

Preheat oven to 325ºF (165ºC). Pat the pork dry, then season it on all sides generously with about 2 tablespoon of kosher salt and the teaspoon of black pepper.
4 pounds pork shoulder, 2 tablespoon kosher salt, 1 teaspoon freshly ground black pepper
In a large 5 or 7 qt Dutch oven, melt the butter over medium heat. Add the shallots, season with a teaspoon of salt, and cook until softened and lightly golden, about 3 minutes.
2 tablespoon unsalted butter, 2 large shallots
Stir in the rest of our aromatics including the mustard, herbs, garlic, orange, apple butter, and spices. Let it all bloom in the butter for 2 minutes, until very fragrant.
4 cloves garlic, 2 sprigs fresh rosemary, 4-5 sprigs fresh thyme, 3 sprigs fresh sage, 1 tablespoon Dijon mustard, 1-2 strips orange peel, 1 cinnamon stick, 1 whole star anise, 3 tablespoon apple butter
Pour the beer in the pot, scraping up any brown bits from the bottom. Simmer for 3 minutes to reduce slightly.
1 cup citrus-forward beer
Add in the apple cider and chicken stock. Season with the rest of the salt, then nestle in the pork shoulder. It should be ⅔ of the way submerged, if not, add more stock.
2 cups apple cider, 2 cups low-sodium chicken stock
Put the pot, uncovered, to the oven and roast for 3½-4 hours, until the pork is fork tender and shreds easily or at an internal temperature of 200ºF to 205ºF using an instant read meat thermometer.
Braise. Transfer, uncovered, to the oven. Roast 3½–4 hours, until the pork is fork-tender and shreds easily (internal temp around 200–205°F).
Serve the pork and jus over mashed potatoes, grits, rice, or with crusty bread.

Notes

Chef's Tips

Blooming the orange peel, cinnamon, and star anise with the aromatics gives you a warm, spiced base that perfumes the whole braise. It totally elevates the dish.
If your cider is real sweet, add in 1–2 teaspoons apple cider vinegar or an extra spoonful of Dijon.
Keep the pork submerged and add more stock if needed while in the oven.
The flavors deepen overnight, the leftovers are even better the next day!

Nutrition