Slow-Braised Pork Shoulder in a Rich Apple Cider Sauce

Slow-Braised Pork Shoulder in a Rich Apple Cider Sauce is the kind of dish that fills the kitchen with warmth long before it reaches the table. Slowly cooked pork becomes meltingly tender as it absorbs the gentle sweetness of apple cider, aromatic herbs, and caramelized onions. This comforting recipe is ideal for family dinners, relaxed weekend cooking, or cold evenings when deep, savory flavors are most welcome.

Servings – Slow-Braised Pork Shoulder in a Rich Apple Cider Sauce

Servings: 4–6 servings

Time Required for Slow-Braised Pork Shoulder in a Rich Apple Cider Sauce

• Prep Time: 20 minutes

• Cook Time: 3 hours

• Total Time: 3 hours 20 minutes

Ingredients for Slow-Braised Pork Shoulder in a Rich Apple Cider Sauce

Main Ingredients

• 1.6 kg pork shoulder, boneless or bone-in

• 2 tbsp olive oil

• 2 medium onions (300 g), thickly sliced

• 3 garlic cloves (15 g), crushed

• 2 apples (300 g), peeled and quartered

• 500 ml apple cider (dry, unsweetened)

• 250 ml chicken stock

• 1 tbsp apple cider vinegar

Spices and Seasoning

• 2 tsp fine sea salt

• 1 tsp freshly ground black pepper

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 1 bay leaf

Step-by-Step Instructions

1. Prepare the flavor base
   Begin by patting the pork shoulder completely dry using paper towels. Season all sides generously with salt, black pepper, and smoked paprika. This initial seasoning builds depth from the very first step.

2. Sear the pork
   Next, heat the olive oil in a heavy Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply golden and caramelized. This step is essential, as it creates rich roasted notes. Remove the pork and set aside.

3. Sauté the aromatics
   Meanwhile, lower the heat slightly and add the sliced onions to the same pot. Cook slowly, stirring occasionally, until soft and lightly caramelized. Then add the garlic and thyme, cooking briefly until fragrant.

4. Deglaze the pot
   Pour in the apple cider, scraping the bottom of the pot carefully to release all browned bits. These concentrated flavors dissolve into the liquid, forming the foundation of the sauce.

5. Add liquids and pork
   Then return the pork shoulder to the pot. Add the chicken stock, bay leaf, apple cider vinegar, and apple quarters. The liquid should reach halfway up the meat, ensuring even braising.

6. Slow-braise gently
   Cover the pot and transfer it to a preheated oven at 160°C. Allow the pork to braise slowly for about 3 hours. Meanwhile, the meat softens gradually while the sauce reduces and intensifies.

7. Finish and serve
   Finally, remove the pork from the oven and let it rest briefly. Discard the bay leaf, adjust seasoning if needed, and spoon the rich apple cider sauce generously over the meat before serving.

Variations

With different meat: Replace pork shoulder with beef chuck or veal shoulder, adjusting cooking time slightly for tenderness.

Creamier version: In addition, stir 100 ml heavy cream into the sauce at the end for a silkier finish.

Spicier version: Add chili flakes or a pinch of cayenne to introduce gentle heat that contrasts beautifully with the cider.

Seasonal swap: Use pears instead of apples for a softer, floral sweetness during late autumn.

Vegetarian adaptation: Braise large chunks of celeriac and mushrooms in the same apple cider base for a hearty plant-based alternative.

Tips

Control the temperature: Always braise at a low oven temperature; rushing the process will result in tougher meat.

Enhance aroma: Furthermore, fresh thyme or rosemary added in the final 30 minutes lifts the sauce aromatically.

Rest before serving: Letting the pork rest helps redistribute juices and improves texture.

Storage and freezing: This dish stores well for up to 3 days refrigerated and freezes beautifully for future meals.

Avoid excess sweetness: However, always use dry apple cider to maintain balance and prevent an overly sweet sauce.