Perfect for a cozy, hearty fall meal, this apple cider braised pork shoulder is a rich and filling dish jam packed with the flavors of autumn. Cooked low and slow, this cider braised pork becomes fall apart tender and is perfect for pulled pork.
Start by trimming the pork shoulder. Trim large pieces of fat but do not remove the fat cap. Combine all the rub ingredients and cover the entire pork shoulder with them. Pre-heat a large Dutch oven over medium-high heat with 2-3 tablespoons of neutral oil until the oil is hot and shimmering. Sear the pork shoulder on every side until well browned, about 3-4 minutes each side. Remove the pork and set aside for now.
If the Dutch oven looks a little dry, add another tablespoon of oil. Toss in the sliced onion and fennel and sauté until slightly softened, about 4-5 minutes. Add the garlic and apple and cook another two minutes, stirring often. Deglaze the bottom of the pan with the apple cider and add the cinnamon, cloves, thyme, fennel seeds, fennel fronds, and bay leaf, stirring to combine everything.
Braising:
Add the pork shoulder back into the Dutch oven, fat side up, and add enough chicken stock until the shoulder is roughly 70-80% submerged. Bring the liquid to a boil, cover, and transfer to the center of the oven.
Cook, covered, for 3 hours or so. It’s done when you can pull pieces off easily and the center registers at least 195°F / 91°C (best around 202-205°F) on an instant read thermometer. Remove the Dutch oven from the oven and let it rest, uncovered, for at least 5 minutes. Gently remove the pork shoulder and transfer to a foil lined baking sheet and let it rest for at least 15-20 minutes before roasting, or at least an hour before pulling.
Sauce and Roasting:
While the pork is resting, pour the remaining braising liquid through a fine mesh strainer into a pot and discard the solids. Place the pot onto the stove over high heat and bring it to a boil for a minute or two, then lower to a simmer.
Optionally, if you like pulled pork with a nice, crispy bark like you get from smoking it, do this step before shredding the meat. Raise the oven temperature to 450°F / 230°C. Once heated, transfer the pork shoulder on the foil lined baking sheet onto the center rack of the oven. Let it roast for about 15 minutes, then remove and allow it to rest 45-60 minutes before pulling.
Once rested, use claws or forks, and shred the pork. Using a ladle or serving spoon, drizzle a generous amount of the braising liquid over the shredded pork. Mix, and drizzle some more.
1) Pork Shoulder – A 6–8-pound bone-in pork butt works great in this recipe. Pork butts can vary a lot in sizes and weights but shoot for something in this range as that’s about the largest you’ll be able to fit into a 7-quart Dutch oven. If your Dutch oven is smaller, you can look for boneless pork shoulders in the 3–5-pound range or cut the shoulder into large pieces (about a pound each chunk). Adjust the number of aromatics and liquid if you go smaller so that the pork isn’t completely submerged. Cook time won’t change a huge amount but start checking 45 minutes to an hour earlier for tenderness and temperature.2) Chicken Stock – Chicken stock, chicken broth, vegetable broth, or more apple cider are all fine here. The recipe calls for 2 cups each of apple cider and chicken stock, but only use enough chicken stock to partially submerge the pork shoulder. The amount can vary depending on how large your cooking vessel is, how large your pork shoulder is, and how many aromatics are added, so use whatever amount it takes to submerge the pork shoulder roughly 70-80%.3) Temperatures – While pork is safe to eat once cooked to 145°F, pork shoulder should slowly be cooked until at least 195-205°F. At this temperature, the fat and connective tissues render and breakdown, literally melting away into the meat and making it incredibly tender. While temperature is a good indicator, also go by feeling. When you insert a temperature probe and it feels like pushing through softened butter, it’s probably good to go if the temperature is close as well.4) Braising Liquid vs BBQ Sauce – What makes braising pulled pork so good is that you can use the braising liquid as a finishing sauce without the need for BBQ sauce. Feel free to add your favorite BBQ sauce but give it a try with just the braising liquid too. When you drizzle and mix the braising liquid with the pulled pork and store it in the fridge, it will harden and congeal in the cold. When you reheat some leftovers though, it turns back into a liquid and keeps the pulled pork moist and flavorful.