This apple cider pork shoulder simmers in a tangy, sage-kissed sauce that turns every bite into peak comfort. Hard apple cider adds gentle sweetness while slow braising makes the meat fall-apart tender—an easy win for hearty fall dinners or laid-back dinner parties.
Table of contents
Apple Cider Braised Pork Shoulder
A hearty, flavorful dish featuring pork shoulder slow-braised in apple cider with sage, finished with a creamy sauce.
Ingredients
- 3-pound pork shoulder roast, cut into chunks
- Kosher salt
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh sage leaves, torn
- 750 ml hard apple cider
- ⅓ cup apple cider vinegar
- ½ cup creme fraiche or heavy cream
- pinch cayenne pepper
Instructions
- Season the pork shoulder chunks generously with salt.
- Heat vegetable oil in a heavy pot over high heat, and sear the pork until crusty, about 3-4 minutes per side. Transfer to a plate.
- Reduce heat to medium, add chopped onions, salt, pepper, and cook until onions are soft and browned. Add torn sage leaves.
- Deglaze the pot with apple cider, scraping up browned bits. Bring to a boil and add apple cider vinegar.
- Return pork to the pot, cover, and simmer on low for about 1 hour. Uncover, turn the pork, and continue simmering until fork-tender, 1-2 hours.
- Remove pork, set aside. Raise heat to high, simmer sauce until reduced and thickened.
- Whisk in creme fraiche, add cayenne, then return pork to the sauce.
- Heat through for 15 minutes. Serve garnished with creme fraiche and chives.
Notes
- Serve over spätzle or buttered rice. Garnish with creme fraiche and chives for an elegant touch.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 849Total Fat: 61gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 234mgSodium: 598mgCarbohydrates: 18gFiber: 1gSugar: 14gProtein: 54g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Gather these ingredients and a sturdy Dutch oven before you start:
- 3 lb pork shoulder, cut into chunks
- Kosher salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 1 large onion, chopped
- ¼ cup fresh sage leaves, torn
- 750 ml hard apple cider
- ⅓ cup apple cider vinegar
- ½ cup crème fraîche or heavy cream
- Pinch cayenne pepper
- Extra crème fraîche and chopped chives (garnish)
- Equipment: Dutch oven or heavy pot, slotted spoon, whisk
Detailed Cooking Instructions
Time needed: 3 hours and 15 minutes
Slow-braised pork shoulder in a cider-sage sauce finished with crème fraîche.
- Season pork
Pat pork chunks dry and coat all sides with kosher salt.
- Brown pork
Heat oil over high heat; sear pork 3–4 minutes per side until deep golden.
- Soften onion & sage
Lower heat, add onion, pepper, and sage; cook 5 minutes until onions brown.
- Deglaze
Pour in apple cider, scrape pot, then add vinegar; bring to a brisk boil.
- Slow simmer
Nestle pork in liquid, cover, and simmer 1 hour; flip, cover, and cook 1–2 hours more until fork-tender.
- Finish sauce
Set pork aside, whisk crème fraîche into sauce, add cayenne, and reduce until slightly thick.
- Warm & serve
Return pork, baste, heat 15 minutes, and serve topped with crème fraîche and chives.
Tips & Tricks
- Make ahead: Braise the pork a day early; the flavors deepen overnight and it reheats well for easy weekday dinners.
- Slow cooker option: After browning, place everything in a slow cooker on low for 7–8 hours for effortless slowcooker fall recipes.
- Instant Pot shortcut: Pressure-cook on high for 60 minutes, natural release 15 minutes, then finish the sauce on sauté mode.
- Swap the cider: Apple juice works in a pinch, yet hard cider adds depth you will miss slightly.
- Leftover magic: Shred any remaining meat and fold into tacos or serve over mashed butternut squash for unexpected recipes later in the week.
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Frequently Asked Questions
Yes. Brown the pork first for added flavor, then cook everything on low for 7–8 hours until tender.
Hard cider gives subtle depth, but unsweetened apple juice or regular cider will still produce a tasty braise.
Cool completely, then refrigerate in an airtight container for up to four days. Reheat gently on the stovetop, adding broth if needed.
Absolutely. Freeze portions in freezer bags for up to three months. Thaw overnight and warm slowly in the sauce.
Buttered spätzle, mashed potatoes, or crusty bread soak up the rich sauce nicely. Roasted root vegetables also complement the fall flavors.
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