Rustic Braised Pork Shoulder with Apples and Onions

Quick Recipe Version (TL;DR)

• Yield: 6–8 servings
• Prep Time: 25 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 45 minutes

Quick Ingredients

• 1 (4–5 lb) bone-in pork shoulder (Boston butt), trimmed of excess surface fat
• 2 1/2 tsp kosher salt, divided
• 1 1/2 tsp freshly ground black pepper, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 3 large yellow onions, halved and thickly sliced
• 3 firm apples (such as Granny Smith or Honeycrisp), cored and thickly sliced
• 4 garlic cloves, minced
• 1 cup apple cider (or unsweetened apple juice)
• 2 cups low-sodium chicken broth
• 2 Tbsp Dijon mustard
• 1 Tbsp whole-grain mustard (optional)
• 2 Tbsp packed brown sugar or pure maple syrup
• 2 Tbsp apple cider vinegar
• 4 fresh thyme sprigs, 1 rosemary sprig, 2 bay leaves

Do This

• 1) Preheat oven to 325°F (165°C). Pat pork dry and rub with 2 tsp salt, 1 tsp pepper, smoked paprika, and garlic powder.
• 2) Heat oil in a large Dutch oven over medium-high. Sear pork on all sides until deeply browned, 3–4 minutes per side. Transfer to a plate.
• 3) Add butter, onions, and 1/2 tsp salt to the pot. Cook 5–7 minutes until starting to brown. Stir in apples and garlic; cook 2–3 minutes more.
• 4) Deglaze with apple cider, scraping up browned bits. Stir in broth, mustards, brown sugar/maple, vinegar, thyme, rosemary, bay leaves, and remaining pepper.
• 5) Nestle pork (fat side up) into the pot. Bring to a simmer, cover, and braise in oven 2 3/4–3 1/4 hours, until fork-tender.
• 6) Transfer pork to a board to rest 15 minutes. Skim excess fat from pot; discard herb stems and bay leaves. Simmer liquid 10–15 minutes to slightly reduce.
• 7) Slice or gently pull pork into chunks. Serve over the apples and onions, spooning plenty of sweet-savory jus over the top.

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Why You’ll Love This Recipe

• Slow-braised pork shoulder turns meltingly tender with almost no hands-on time.
• Caramelized onions and apples create a naturally sweet, savory jus that tastes like it cooked all day.
• The whole dish is made in one pot, making both cooking and cleanup easy for weeknights or cozy weekends.
• It is incredibly flexible: serve with mashed potatoes, polenta, noodles, or crusty bread for soaking up the sauce.

Grocery List

• Produce: Yellow onions, apples, garlic, fresh thyme, fresh rosemary
• Dairy: Unsalted butter
• Pantry: Bone-in pork shoulder (Boston butt), olive oil, kosher salt, black pepper, smoked paprika, garlic powder, apple cider (or apple juice), low-sodium chicken broth, Dijon mustard, whole-grain mustard, brown sugar or maple syrup, apple cider vinegar, bay leaves

Full Ingredients

For the Pork Shoulder

• 1 bone-in pork shoulder (Boston butt), 4–5 lb, trimmed of thick surface fat and excess silver skin
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 Tbsp olive oil (or other neutral cooking oil)

For the Apples and Onions

• 2 Tbsp unsalted butter
• 3 large yellow onions, halved root-to-stem, then sliced into 1/2-inch thick wedges
• 3 firm apples (such as Granny Smith, Honeycrisp, or Braeburn), cored and sliced into 1/2-inch thick wedges (leave skins on for texture and color)
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper (optional, to taste)
• 4 garlic cloves, minced

For the Braising Liquid and Jus

• 1 cup apple cider (or unsweetened apple juice)
• 2 cups low-sodium chicken broth
• 2 Tbsp Dijon mustard
• 1 Tbsp whole-grain mustard (optional, for extra texture and tang)
• 2 Tbsp packed light brown sugar or pure maple syrup
• 2 Tbsp apple cider vinegar
• 4 fresh thyme sprigs
• 1 fresh rosemary sprig
• 2 bay leaves

Optional Garnish

• Chopped fresh parsley or thyme leaves
• Flaky sea salt and extra black pepper, to finish

Step-by-Step Instructions

Step 1: Preheat the Oven and Season the Pork

Preheat your oven to 325°F (165°C) with a rack in the lower-middle position. Pat the pork shoulder dry with paper towels; this helps it brown deeply instead of steaming. Place the pork on a cutting board or tray.

In a small bowl, combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Rub this mixture all over the pork shoulder, making sure to get into all the creases and along the bone. Let the pork sit at room temperature while you heat the pan; this takes the chill off and promotes even cooking.

Step 2: Sear the Pork Shoulder

Place a large, heavy Dutch oven (5–7 quarts) on the stove over medium-high heat. Add 2 Tbsp olive oil and heat until shimmering but not smoking.

Carefully add the pork shoulder to the pot, fat side down. Sear until deeply browned, about 3–4 minutes per side, turning with sturdy tongs to brown all surfaces, including the ends. Do not rush this step; those browned bits become the base of your rich jus.

Once seared, transfer the pork to a large plate or tray and set aside. Leave any rendered fat and browned bits in the pot.

Step 3: Caramelize the Onions and Apples

Reduce the heat to medium. Add 2 Tbsp unsalted butter to the pot. Once melted, add the sliced onions and sprinkle with 1/2 tsp kosher salt (and up to 1/2 tsp black pepper, if you like). Cook, stirring occasionally, until the onions are softened and starting to turn golden at the edges, about 5–7 minutes.

Stir in the sliced apples. Cook for another 2–3 minutes, just until the apples take on a little color but still hold their shape. Add the minced garlic and cook for about 30 seconds, just until fragrant. Take care not to let the garlic burn.

Step 4: Build the Braising Liquid

Pour in the 1 cup apple cider, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the cider bubble for about 2 minutes to slightly reduce and concentrate.

Stir in the 2 cups low-sodium chicken broth, 2 Tbsp Dijon mustard, 1 Tbsp whole-grain mustard (if using), 2 Tbsp brown sugar or maple syrup, and 2 Tbsp apple cider vinegar. Add the thyme sprigs, rosemary sprig, and bay leaves. Taste the liquid; it should be pleasantly sweet-savory with a gentle tang. Adjust with a pinch more salt or a splash more vinegar if needed.

Step 5: Nestle in the Pork and Braise

Return the seared pork shoulder (and any accumulated juices on the plate) to the pot, placing it fat side up over the bed of apples and onions. The liquid should come about halfway up the sides of the meat; if it seems low, add a bit more broth or water.

Bring the pot just to a simmer on the stovetop. Once gently bubbling, cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.

Braise for 2 3/4 to 3 1/4 hours, or until the pork is very tender and easily pulls apart with a fork. Begin checking around the 2 1/2-hour mark. If at any point the liquid seems low, add another 1/2 cup warm broth or water.

Step 6: Rest the Pork and Reduce the Jus

When the pork is fall-apart tender, carefully remove the pot from the oven. Use large tongs or two spatulas to transfer the pork shoulder to a cutting board. Tent loosely with foil and let it rest for 15–20 minutes. Resting allows the juices to redistribute so the meat stays moist when you pull or slice it.

Meanwhile, skim off any visible layer of fat from the surface of the braising liquid with a spoon. Discard the herb stems and bay leaves.

Place the pot back over medium heat (uncovered) and simmer the onions, apples, and liquid together for 10–15 minutes, stirring occasionally, until the liquid has reduced slightly and thickened into a glossy, spoonable jus. Taste and adjust seasoning with salt, pepper, or a splash more cider vinegar, to balance the sweetness.

Step 7: Shred, Sauce, and Serve

Once rested, use two forks (or clean hands, if cool enough) to gently pull the pork into large, rustic chunks or shreds, discarding any large pieces of fat or bone. You can also slice it thickly if you prefer more structured portions.

Spoon a generous layer of the braised apples, onions, and jus onto a warm serving platter or into a shallow bowl. Arrange the pork over the top, then ladle more jus over the meat so it glistens. Garnish with a sprinkle of chopped fresh parsley or thyme and a pinch of flaky salt, if you like.

Serve hot with mashed potatoes, buttered egg noodles, creamy polenta, or crusty bread to soak up every drop of the sweet-savory jus.

Pro Tips

• Brown deeply for flavor: Take the time to get a dark, even sear on the pork. Those caramelized bits are what make the jus taste restaurant-quality.
• Cut onions and apples thick: Slicing them into 1/2-inch wedges helps them hold their shape through the long braise instead of disintegrating.
• Adjust sweetness to your taste: Different ciders and apples vary in sweetness. Start with the called-for brown sugar or maple, then add a bit more or a splash of vinegar at the end to get the balance you like.
• Check doneness, not just time: Every pork shoulder is different. The meat is done when you can easily pull it apart with a fork; if it resists, give it another 20–30 minutes.
• Let the sauce rest: Skimming off excess fat after braising makes the jus rich but not greasy. If you have time, you can even chill it briefly and remove the solidified fat.

Variations

• Slow Cooker Version: Sear the pork and sauté the onions/apples on the stovetop as directed, then transfer everything to a slow cooker. Cook on Low for 8–10 hours or High for 5–6 hours, until tender. Reduce the jus in a saucepan at the end if you prefer a thicker sauce.
• Spiced Autumn Twist: Add 1/2 tsp ground cinnamon and a pinch of ground cloves or allspice to the braising liquid. Use a mix of tart and sweet apples and finish with a small knob of butter stirred into the jus for extra silkiness.
• Creamy Cider Jus: After reducing the braising liquid, stir in 1/3 cup heavy cream and simmer gently for 3–4 minutes until slightly thickened and velvety.

Storage & Make-Ahead

Leftover braised pork shoulder stores very well and often tastes even better the next day. Cool the meat and jus to room temperature, then transfer to airtight containers. Refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.

For longer storage, freeze the pork and its jus together for up to 2–3 months. Thaw overnight in the refrigerator before reheating. This is an excellent make-ahead dish for entertaining: you can braise the pork a day in advance, chill it in the jus, and then rewarm slowly in a covered pot at 300°F (150°C) until heated through.

Nutrition (per serving)

Approximate values for 1 of 8 servings (will vary with exact cut of meat and trimming): about 560 calories, 36 g protein, 38 g fat (14 g saturated), 14 g carbohydrates, 3 g fiber, and 780 mg sodium. Serving size assumes a mix of pork, apples, onions, and jus.