Braised Pork Shoulder with Apples Recipe

ByTaylor
Jump to Recipe· 4.9 from 4 reviews

If you’re craving a hearty, comforting meal that somehow feels both cozy and a little bit fancy, then you’re absolutely going to love this Braised Pork Shoulder with Apples Recipe. It’s the kind of dish that fills your kitchen with mouthwatering aromas and fills your plate with tender, juicy pork kissed by sweet and tangy apples in a rich, flavorful sauce. Trust me, once you try this recipe, it’ll become one of those go-to dinners you keep making for friends, family, or just a satisfying solo treat.

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Why This Recipe Works

  • Perfect Flavor Balance: The combination of savory pork and tart apples creates a delicious sweet-and-savory contrast.
  • Tender, Fall-Apart Meat: Low and slow braising transforms a humble pork shoulder into melt-in-your-mouth perfection.
  • Simple Ingredients, Big Impact: Just a handful of pantry staples and fresh herbs build deep layers of flavor.
  • Versatile Serving Options: Whether over mashed potatoes or noodles, it’s a dish that suits a cozy weeknight or dinner party.
Braised Pork Shoulder with Apples, Slow Cooker Pork Shoulder with Apples, Fall-Off-The-Bone Pork Shoulder, Hearty Pork and Apple Dish, Comforting Pork Shoulder Recipe - The image shows two large chunks of brown cooked meat with a slightly crispy and glistening surface, sitting in a light red sauce inside a white pot. Fresh green parsley sprigs are placed around the meat, adding a touch of color. Some slices of light yellow vegetables are partially submerged in the sauce, creating a layered look. The white pot contrasts with the rich colors of the sauce and meat, and it rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Braised Pork Shoulder with Apples Recipe plays a role in building that luscious flavor and texture. When you pick your pork shoulder, go for a cut with good marbling — that fat ensures the meat stays juicy throughout the slow cook. The fresh herbs and smoked paprika add freshness and depth, while the apple cider brightens everything up with a hint of sweetness. And don’t skip the Granny Smith apples — their tangy bite is just right for balancing the richness of the pork.

Braised Pork Shoulder with Apples, Slow Cooker Pork Shoulder with Apples, Fall-Off-The-Bone Pork Shoulder, Hearty Pork and Apple Dish, Comforting Pork Shoulder Recipe - Flat lay of a fresh pork shoulder roast with visible marbling, a few sprigs of fresh thyme, a small bunch of fresh rosemary leaves, two quartered green Granny Smith apples, four whole yellow onions thinly sliced and arranged neatly, six whole garlic cloves unpeeled, a couple of bay leaves, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of dry white wine, a small white ceramic bowl filled with amber apple cider, and a small white ceramic bowl containing low sodium chicken broth; all ingredients placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Pork shoulder: Look for a well-marbled cut for the best flavor and tenderness.
  • Olive oil: Use a good quality oil to get a perfect sear on the meat.
  • Yellow onions: Thinly sliced to soften into a sweet base for the sauce.
  • Garlic: Adds warmth and depth with just a quick sauté.
  • Dry white wine: For deglazing the pot and lifting those delicious browned bits off the bottom.
  • Fresh thyme and rosemary: These herbs give the dish its cozy, aromatic heart.
  • Smoked paprika: A subtle smoky note that complements pork beautifully.
  • Apple cider (not vinegar): Brings fruity brightness and tenderizes gently.
  • Low sodium chicken broth: Adds savory depth without overpowering the dish.
  • Bay leaves: For extra aromatic richness during the braise.
  • Granny Smith apples: Their tartness cuts through the richness and adds texture.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making recipes my own, and this Braised Pork Shoulder with Apples Recipe is no exception. Sometimes I swap out Granny Smith apples for Honeycrisp if I’m after a slightly sweeter sauce, or toss in some sage along with the thyme and rosemary — it adds a lovely earthiness that reminds me of fall Sunday dinners at my grandma’s. Don’t be afraid to play around based on what you love!

  • Herb swapping: Tried rosemary, thyme, and sage together for a complex aroma — seriously dreamy.
  • Apple variety: Honeycrisp works too if you prefer it sweeter, but Granny Smith keeps that nice tang.
  • Wine optional: If you don’t have white wine, try a splash of extra apple cider or broth, but the wine really lifts the flavor.
  • Heat level: Add a pinch of red pepper flakes for a subtle kick I enjoy sometimes during cooler months.

Step-by-Step: How I Make Braised Pork Shoulder with Apples Recipe

Step 1: Season and Brown the Pork

First things first: pat your pork shoulder dry with paper towels — this helps you get a beautiful sear. Then, season generously on all sides with kosher salt and freshly ground black pepper. Heat your olive oil in a Dutch oven over medium-high heat, then brown the pork evenly, about five minutes per side. Don’t rush this — the browned crust builds incredible flavor later on. Once browned, set the pork aside on a plate.

Step 2: Cook the Onions and Garlic, Then Deglaze

Lower the heat to medium and toss in your thinly sliced onions. Stir regularly as they soften, about 4-5 minutes — you want them translucent and sweet. Add minced garlic and cook just 20 seconds until fragrant. Pour in the dry white wine and use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom of the pot. This is where your sauce’s depth begins.

Step 3: Layer in Herbs, Liquids, and Pork

Sprinkle in the fresh thyme, rosemary, and smoked paprika. Nestle the pork back into the pot, then pour in your apple cider and low-sodium chicken broth. Add bay leaves, bring the whole pot to a gentle boil, and cover it with a tight-fitting lid. Ready your oven for a slow braise.

Step 4: Braise and Add Apples

Transfer your covered pot to the oven and lower the heat to 350˚F. Let the pork braise slowly for about 2 hours; this is when the magic happens. After that, remove the lid, add the quartered Granny Smith apples, cover again, and continue cooking for another 30 minutes or until the pork reaches at least 145˚F internally, though I usually aim for closer to 170˚F to get that perfect tender texture.

Step 5: Finish the Sauce and Rest the Meat

Bird’s-eye view: take the pot off the oven and transfer it back to the stove over high heat. Remove the pork to a cutting board to rest for ten minutes — resting is crucial to keep all the juices locked in. Meanwhile, reduce the sauce by boiling for a couple of minutes until it thickens slightly. Pour that delicious sauce, simmered onions, and soft apples over the sliced pork when serving.

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Pro Tips for Making Braised Pork Shoulder with Apples Recipe

  • Don’t Skip the Sear: I’ve found that taking the time to brown each side of the pork really adds a whole new flavor dimension.
  • Use a Heavy-Duty Dutch Oven: It distributes heat evenly and holds moisture perfectly, which is key for braising.
  • Check Internal Temperature: Slow and steady wins the race — aim for at least 170˚F if you want fork-tender pork.
  • Let the Meat Rest: I’ve learned resting is non-negotiable to keep your pork juicy and tender.

How to Serve Braised Pork Shoulder with Apples Recipe

Braised Pork Shoulder with Apples, Slow Cooker Pork Shoulder with Apples, Fall-Off-The-Bone Pork Shoulder, Hearty Pork and Apple Dish, Comforting Pork Shoulder Recipe - The image shows a close-up of a rich stew in a dark pot placed on a white marbled surface. In the stew, there is a large piece of brown, cooked meat with textures of pulled, soft fibers, resting in the middle. Around the meat, there are orange-brown sauce layers with some shiny, smooth textures from the broth. Mixed in the stew are yellowish chunks of potatoes and green herbs scattered on top, adding a fresh look. A silver fork is pulling some meat from the main piece. The overall colors are warm with browns, oranges, yellows, and greens, creating a hearty, home-cooked style appearance. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish this dish with a sprinkle of fresh thyme leaves or even a little chopped parsley to brighten it up visually and add a subtle fresh note. If you want a bit of crunch, toasted pecans or walnuts scattered on top add a lovely contrast to the tender pork and soft apples.

Side Dishes

My go-to pairing is creamy mashed potatoes — they soak up every drop of the luscious sauce. Sometimes I swap in buttery egg noodles or even a side of roasted root vegetables for a more rustic feel. Don’t forget some crusty bread for sopping up the sauce, especially if you’re sharing this at the dinner table with friends.

Creative Ways to Present

For special occasions, I love plating this with a smear of apple butter on the side and garnishing with thin apple slices for a fresh burst. You can also serve the pork shredded over a bed of creamy polenta for a beautiful presentation that’s both sophisticated and comforting—makes your guests think you worked way harder than you did!

Make Ahead and Storage

Storing Leftovers

After the meal, I like to cool leftover pork and sauce completely before storing it in an airtight container in the fridge. It keeps beautifully for about 3 to 4 days. In fact, sometimes the flavors even deepen overnight, making leftovers even tastier!

Freezing

I’ve frozen this braised pork shoulder with no issues—just portion it out with some sauce in freezer-safe containers or heavy-duty bags. When I’m ready to enjoy it again, I thaw it overnight in the fridge and reheat gently on the stove.

Reheating

To keep the pork tender when reheating, I warm it slowly over low heat on the stove with a splash of apple cider or broth so it doesn’t dry out. It’s just as good the second time around — perfect for quick weekday dinners.

FAQs

  1. Can I use pork loin instead of pork shoulder for this Braised Pork Shoulder with Apples Recipe?

    You technically can use pork loin, but it’s much leaner and won’t braise up as tender or flavorful as pork shoulder, which has the right amount of fat and connective tissue to break down slowly. For best results, stick with pork shoulder to get that juicy, melt-in-your-mouth texture.

  2. What’s the difference between apple cider and apple cider vinegar in this recipe?

    Apple cider is unfiltered apple juice with a sweet, fruity flavor perfect for braising. Apple cider vinegar is much more acidic and sour, which would completely change the balance of the dish, making it too tart. So make sure to grab apple cider, not the vinegar!

  3. Can I make this Braised Pork Shoulder with Apples Recipe in a slow cooker?

    Absolutely! Brown the pork first on the stovetop for flavor, then transfer everything to your slow cooker. Cook on low for 6-8 hours or until tender. Just add the apples during the last 30 minutes of cooking so they don’t turn to mush.

  4. How do I know when the pork is done?

    Use a meat thermometer to check the internal temperature. For tender, sliceable pork, aim for about 170˚F to 190˚F. If you want it shreddable, like pulled pork, cook closer to 205˚F. Remember to let it rest before slicing!

  5. Can I strain the sauce for a smoother finish?

    Yes, if you prefer a silky sauce, strain out the softened onions, apples, and herbs after reducing. Otherwise, leaving them in adds wonderful texture and rustic charm.

Final Thoughts

This Braised Pork Shoulder with Apples Recipe is one of those dishes that feels like a warm hug on a plate. I adore how the pork becomes tender and flavorful, perfectly complemented by the bright, tart apples and savory sauce. It’s my kind of comfort food that feels special enough for Sunday dinners but straightforward enough for any weeknight you want to make something memorable. Give it a try—you’ll be so glad you did, and I promise it’ll be one of those recipes you come back to time and again!

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Braised Pork Shoulder with Apples Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 4 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
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Description

This Braised Pork Shoulder recipe features tender, flavorful pork slow-cooked with aromatic herbs, onions, garlic, apple cider, and granny smith apples. Perfect for a comforting dinner, the dish combines savory and slight sweetness, finished with a rich sauce.

Ingredients

Meat

  • 3 pounds pork shoulder roast

Seasonings

  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon fresh chopped rosemary or 1 teaspoon crushed dried rosemary
  • 1 teaspoon smoked paprika
  • 2 bay leaves

Liquids

  • 2 tablespoons olive oil
  • ¼ cup dry white wine
  • 1½ cups apple cider (NOT apple cider vinegar)
  • 1½ cups low sodium chicken broth

Produce

  • 4 yellow onions, thinly sliced
  • 6 cloves garlic, minced
  • 2 granny smith apples, cored and quartered

Instructions

  1. Preheat Oven: Preheat your oven to 400˚F to prepare for browning and braising the pork shoulder.
  2. Season Pork: Pat the pork shoulder dry with paper towels and season thoroughly on all sides with kosher salt and fresh ground black pepper.
  3. Brown Pork: Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Add the pork and brown on all sides, about 5 minutes each side, to develop deep flavor and color. Remove pork and set aside.
  4. Sauté Onions and Garlic: Add the thinly sliced onions to the pot and cook over medium heat for 4 to 5 minutes until softened, stirring frequently. Stir in minced garlic and cook for 20 seconds until fragrant.
  5. Deglaze Pot: Pour in the dry white wine, scraping up all browned bits from the bottom of the pot to incorporate rich flavors. Stir in thyme, rosemary, and smoked paprika.
  6. Add Liquids and Pork: Return the pork to the pot. Add apple cider, low sodium chicken broth, and bay leaves. Bring the mixture to a boil over medium-high heat.
  7. Braise in Oven: Cover with a tight-fitting lid and transfer the pot to the oven. Reduce oven temperature to 350˚F and cook for 2 hours to tenderize the pork.
  8. Add Apples and Continue Cooking: Remove the lid, add the quartered granny smith apples, cover again, and cook an additional 30 minutes or until pork reaches an internal temperature of at least 145˚F up to 200˚F based on preferred tenderness.
  9. Rest Pork: Remove the pork from the oven and transfer it to a cutting board. Let it rest for 10 minutes to allow juices to redistribute.
  10. Reduce Sauce: Place the pot back on the stovetop over high heat. Bring the braising liquid to a boil and cook for a few minutes until slightly reduced and thickened.
  11. Serve: Slice or pull the pork and serve with the reduced sauce, cooked onions, and apples. Enjoy over creamy mashed potatoes or buttery egg noodles if desired.

Notes

  • When selecting pork shoulder, choose one with good marbling for maximum flavor and tenderness.
  • Don’t rush browning the pork; a good sear enhances taste and color.
  • Scrape up all browned bits when deglazing with wine to enrich the sauce base.
  • For pulled pork, aim to cook pork shoulder closer to 205˚F internal temperature for ideal texture.
  • Resting the pork before slicing keeps it juicy by redistributing the juices.
  • For a smoother sauce, strain the liquid after reduction to remove onions and herbs.
  • Experiment with herbs like sage as alternatives to thyme and rosemary for varied flavor.
  • Serving suggestion: pair with mashed potatoes or egg noodles to soak up the delicious sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 7 g
  • Sodium: 450 mg
  • Fat: 35 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 22 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 45 g
  • Cholesterol: 130 mg

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