Pork shoulder, cider-braised

  • 10 Servings
  • 20mPrep Time
  • 40mCook Time
  • 60mReady In
  • Category : Food
  • Subcategory : Meat
  • Main Ingredient : Pork shoulder
  • Chef : Sherman Scott

A sweet-tart flavor of fall, apple cider goes with Halloween, leaf raking and all the rest of the autumn festivities. In most of the world, cider means a fermented, alcoholic beverage, but in the United States, we use the term interchangeably for both the fermented juice of apples and the fresh-pressed juice it’s made from.


1/4 cup olive oil 1 whole bone-in pork shoulder, 12 to 16 pounds Salt and pepper to taste 1 white onion, peeled and medium diced 3 garlic cloves, minced 2 tablespoons fresh thyme 2 quarts fresh apple cider 2 quarts chicken stock 1 cup apple-cider vinegar 2 bay leaves


  • Preheat the oven to 275 degrees.
  • Heat a large cast-iron pot or other heavy pot and add the olive oil.
  • Season the pork shoulder with salt and pepper and place in hot pot.
  • Sear all sides of pork until browned well.
  • Take the pork shoulder out of the pot and add the onions.
  • Saute onions until translucent and add the garlic and thyme.
  • Saute 1 minute and put the pork shoulder back into the pot.
  • Add the apple cider, chicken stock, cider vinegar and bay leaf.
  • Cover and place the pot in the preheated oven.
  • Braise for 3 to 3-1/2 hours or until tender.
  • After about 1-1/2 hours, flip the pork shoulder in pot to insure the pork is evenly cooked in the juice.
  • Remove the pork form the pot and let stand, covered, for at least 10 minutes before slicing.