If you’re looking for a dish that combines tender, melt-in-your-mouth meat with the gentle sweetness of apples, trust me, this Braised Pork Shoulder with Apples Recipe is an absolute winner. It’s the kind of meal that feels cozy and comforting, perfect for a family dinner or when you want to impress guests without fuss. Seriously, once you get the hang of this slow-cooked magic, you’ll reach for it again and again.

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Why This Recipe Works

Perfectly Balanced Flavors: The apples bring a natural sweetness that cuts through the savory, rich pork shoulder.
Tender, Juicy Pork: Slow braising breaks down tough fibers, leaving you with fall-apart meat every time.
Depth from Herbs and Spices: Fresh thyme, rosemary, and smoked paprika elevate the dish without overpowering it.
Simple Technique: Even if you’re new to braising, the clear steps make it easy to follow and successful.

Braised Pork Shoulder with Apples, Pork Shoulder recipes, Slow cooker pork dishes, Apple pork recipes, Comfort food pork dishes - 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

Ingredients & Why They Work

Every ingredient in this Braised Pork Shoulder with Apples Recipe plays a crucial part — from the pork’s marbling that promises rich flavor, to the tart Granny Smith apples that add brightness. And don’t skip on that apple cider; it brings just the right balance of sweetness and acidity to the braising liquid.

Braised Pork Shoulder with Apples, Pork Shoulder recipes, Slow cooker pork dishes, Apple pork recipes, Comfort food pork dishes - 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 piece with good marbling — that fat is what makes the pork juicy and tender during the long braise.
Kosher salt and fresh black pepper: Essential for seasoning; don’t be shy here, it brings the pork’s flavor forward.
Olive oil: Used to brown the pork evenly, which lays the foundation of flavor.
Yellow onions: Their sweetness develops nicely as they cook down, merging beautifully with the cider and herbs.
Garlic: Adds a warm, aromatic depth that complements the pork perfectly.
Dry white wine: A quick splash for deglazing lifts all those flavorful browned bits from the pot.
Fresh thyme and rosemary: Their fragrant herbal notes mingle with the pork and apples for a classic taste.
Smoked paprika: Just a touch adds smoky warmth without overpowering the dish.
Apple cider (NOT vinegar): Adds a sweet tang that ties the pork and apples together beautifully.
Low sodium chicken broth: Keeps the braising liquid savory and balanced.
Bay leaves: Simmer along to impart subtle earthiness.
Granny Smith apples: Their bright tartness holds up during cooking and adds texture and flavor contrast.

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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

One of the things I love about this Braised Pork Shoulder with Apples Recipe is how forgiving it is — you can tweak it effortlessly depending on what flavors you prefer or what you have on hand. Don’t be afraid to experiment!

Herb Swaps: I sometimes swap rosemary for sage for a slightly earthier flavor that pairs beautifully with pork and apples.
Spice it Up: If you like a little heat, adding a pinch of crushed red pepper flakes during braising gives it a subtle kick.
Apples Varieties: While Granny Smith is my go-to for their tartness and firmness, I’ve tried honeycrisp for a sweeter, softer bite — both are delicious!
Cooking Time: For pulled pork lovers, extend the braising time at a lower temp until it hits around 205˚F internally for that shreddable texture.

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

Step 1: Brown the Pork Shoulder for Flavor

After patting your 3-pound pork shoulder dry, sprinkle it generously with kosher salt and fresh ground black pepper. Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Once shimmering, add the pork and brown it on all sides—this usually takes about 5 minutes per side. Don’t rush this; a good sear locks in flavor and gives you that beautiful caramelized crust.

Step 2: Sauté Onions, Garlic, and Deglaze

Remove the browned pork and set it aside. Lower the heat to medium and add your thinly sliced yellow onions to the pot. Cook, stirring often, for about 4-5 minutes until they start to soften. Toss in minced garlic and cook just 20 seconds more until fragrant, being careful not to burn it. Pour in the dry white wine to deglaze, scraping up all those tasty browned bits from the bottom — this is gold for flavor.

Step 3: Build the Braising Liquid

Stir in fresh thyme, rosemary, and smoked paprika to the onions and wine mixture. Nestle your pork shoulder back into the pot, then pour in apple cider (make sure it’s cider, not vinegar!) and low sodium chicken broth. Add the bay leaves, and bring everything up to a boil gently on the stovetop.

Step 4: Slow Braise in the Oven

Cover the Dutch oven with its lid and transfer to a preheated oven. Initially set the oven at 400˚F for a short burst, then immediately reduce to 350˚F and let the pork cook low and slow for 2 hours. This slow heat breaks down connective tissue for that luscious tenderness we crave.

Step 5: Add Apples and Finish Cooking

After 2 hours, remove the lid and tuck in the cored and quartered Granny Smith apples around the pork. Cover again and return to the oven for another 30 minutes, checking that the pork’s internal temp reaches at least 145˚F, though I personally cook it closer to 170-190˚F to get it super tender but still sliceable.

Step 6: Rest, Reduce Sauce, and Serve

Pull the pork out, set it on a cutting board, and let it rest 10 minutes — super important, as it lets the juices redistribute for moist slices. Meanwhile, place the pot over high heat to boil and reduce the braising liquid until it thickens and intensifies in flavor, a couple of minutes should do it. Slice the pork and serve with the rich sauce, soft onions, and caramelized apples. Pure bliss.

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Pro Tips for Making Braised Pork Shoulder with Apples Recipe

Don’t Skip Browning: That gorgeous crust forms flavor foundations — it’s worth the extra 10 minutes.
Use Apple Cider, Not Vinegar: Vinegar will be too acidic; cider adds sweetness and depth without overpowering the pork.
Check Internal Temperature: For tender but sliceable pork, aim for 170˚F to 190˚F; for fall-apart pulled pork, 205˚F is your goal.
Let Meat Rest: Resting prevents all those juicy flavors from spilling out as soon as you cut into it.

How to Serve Braised Pork Shoulder with Apples Recipe

Braised Pork Shoulder with Apples, Pork Shoulder recipes, Slow cooker pork dishes, Apple pork recipes, Comfort food pork dishes - 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 love finishing this dish with a sprinkle of fresh chopped parsley or a few extra sprigs of thyme on top — it adds a fresh aroma and a pop of color that’s super inviting. Sometimes I also drizzle a little extra reduction sauce just before serving for that glossy finish.

Side Dishes

Mashed potatoes are my go-to — they soak up all those luscious juices perfectly. But you can’t go wrong with buttery egg noodles or even creamy polenta for a textural twist. Roasted root vegetables like carrots and parsnips also make a lovely, earthy accompaniment.

Creative Ways to Present

For a special dinner, I’ve served this pork shoulder sliced over a large wooden board surrounded by roasted apples and fresh herbs — it makes a rustic centerpiece that everyone digs into. Alternatively, shredding the pork and serving it as sliders or tacos with a crisp apple slaw is a fun, crowd-pleasing twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, keeping the pork and sauce together so the meat stays tender and flavorful. It keeps wonderfully for 3 to 4 days, making for some seriously tasty next-day meals.

Freezing

This Braised Pork Shoulder with Apples Recipe freezes like a dream. Just pop cooled leftovers into a freezer-safe container or heavy-duty bag, making sure to get as much air out as possible. It’ll keep well for up to 3 months. When you’re ready, thaw in the fridge overnight and reheat slowly.

Reheating

I gently reheat this pork on the stovetop over low heat, covered — occasionally stirring and adding a splash of broth or water to keep it moist. Microwaving works in a pinch, but low-and-slow is best to keep that luscious texture intact.

FAQs

Can I use a different cut of pork for this Braised Pork Shoulder with Apples Recipe?

While pork shoulder is ideal because of its fat content and connective tissue that breaks down during slow cooking, you could use pork butt or even pork leg. Just keep in mind that leaner cuts might end up drier, so adjust the cooking time and liquid as needed.
What if I don’t have apple cider? Can I substitute it?

If you don’t have apple cider, a mix of apple juice with a splash of chicken broth works as a substitute, although it might be a bit sweeter. Avoid using apple cider vinegar or too much acidity, as it can overpower the dish.
How do I know when the pork is done and tender?

A good rule of thumb is to use a meat thermometer — the internal temperature should hit at least 145˚F, but for tender, sliceable pork shoulder aim for 170˚F to 190˚F. If you want pulled pork texture, cook it longer until it reaches about 205˚F. Also, you can test by poking with a fork; it should feel very tender and pull apart easily.
Can I prepare this dish in a slow cooker instead of the oven?

Absolutely! After browning the pork and sautéing the onions and garlic on the stovetop, transfer everything to your slow cooker. Add the liquids, herbs, and apples, and cook on low for 6-8 hours or on high for 4-5 hours until the pork is tender.

Final Thoughts

This Braised Pork Shoulder with Apples Recipe holds a special place in my heart — it’s the kind of meal that fills the kitchen with warmth and invites everyone to gather ’round for seconds. I hope when you try it, you find it as endlessly comforting and satisfying as I do. Just imagine the aroma of slow-cooked pork mingling with apples and herbs — pure happiness on a plate. Give it a go, and let me know how it turns out!