Cider-Braised Pork Shoulder

Kim Biegacki


Another recipe that I just had to share with you all. I made this for our New Year's Day 2016 dinner. It was my first time to braise a cut of meat and it turned out so lovely. We had sauerkraut, haluski, hoppin' john & mashed potatoes which all paired well with this pork. We ended up making a gravy with the sauce by adding a little cornstarch. It's certainly a beautiful way to make & serve pork shoulder. I'm looking forward to making it again for my parents.

This recipe is originally from Dillard's Christmas Cookbook 2015 with just a few changes.

★★★★★ 1 vote
6 - 8 servings
55 Min
3 Hr 30 Min



3 Tbsp
kosher salt
2 Tbsp
dark brown sugar
2 tsp
dry mustard
1 1/2 Tbsp
2 tsp
black pepper


6-7 lb
butterflied boneless pork shoulder roast (boston butt)
kitchen string
2 Tbsp
olive oil
3 c
chicken broth, low salt
1 c
apple cider
1 Tbsp
2 Tbsp
mustard, dijon
6 medium
bay leaves, dried
1 large
apples, granny smith
1 medium
yellow onions, chopped
8-10 clove
garlic, cut in half
parchment paper


1 Tbsp
1 tsp
apple cider vinegar
1/3 c
cornstarch (if you want gravy)


1 large
apples, granny smith
fresh celery leaves
bay leaves, dried

How to Make Cider-Braised Pork Shoulder


  • 1Dry Rub: Mix for 5 ingredients in a bowl; rub over the pork on both sides.
  • 2Roll the butterflied pork up, and tie with kitchen string at 1 inch intervals. Chill pork, uncovered for 8 to 12 hours.
  • 3Preheat oven to 325 degrees. Remove roast from refrigerator and let stand at room temperature for 1/2 hour. Then sear pork roast on all sides in a dutch oven or large pan in olive oil. Remove roast and wipe clean the pan. Add your broth, apple cider and honey; cook till it comes to a boil over medium high heat. Reduce the heat and whisk in the mustard; simmer & stir for 5 minutes or so.
  • 4Add the pork roast back to the dutch oven or a large baking dish, pour the liquid over the roast, add your apples, bay leaves, onion and garlic around the sides of the roast.
  • 5Cover with a piece of parchment paper. Cover with lid or like I did seal with some tin foil over the top of roast. Bake for 3 1/2 to 4 hours or until the meat is very tender. Remove from oven and let pork remain in baking dish or dutch oven for 1/2 hour.
  • 6Carefully transfer pork to a serving platter. Cover with tin foil while you make the sauce.
    Sauce:Skim fat from cooking liquid & then pour cooking liquid through a wire mesh strainer into a large saucepan. Discard the apples & onions. Bring the liquid a simmer over medium heat. Slice up the other apple and add to the sauce. Simmer, stirring occasionally for about 5 - 7 minutes until it reduces. Remove from heat; add butter and vinegar. Stir until butter melt & then pour over the top of pork. Add your celery & bay leaves around the sides of platter.
  • 7Serve immediately.

Printable Recipe Card

About Cider-Braised Pork Shoulder

Course/Dish: Roasts
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Wheat Free, Soy Free