This is one of those cozy, slow-cooked recipes that makes your whole house smell like fall in a pot. Imagine tender strands of pork, bathed in warm apple cider, melting-down onions, and sweet-tart apples. It’s hearty, hands-off, and full of flavor—and trust me, it’s just as perfect for Sunday dinner as it is for a weekday “I need something fabulous but easy” moment. Whether you serve it on sandwich buns, spooned over creamy mashed potatoes, or with roasted veggies—it’s a surefire crowd-pleaser my family keeps asking for on repeat.
Why You’ll Love This Recipe
This recipe started during a cozy fall dinner with my in-laws, and now it’s a seasonal staple I make anytime I get my hands on a good pork shoulder. It’s comfort in a pot—plus it makes your whole kitchen smell amazing.
- Fall flavor magic: Apple cider + pork = a match made in autumn heaven.
- One-pot simplicity: Easy cleanup and big payoff.
- Make-ahead friendly: Perfect for prepping ahead—leftovers only get more delicious.
- Entertaining-ready: Scales beautifully for feeding a crowd.
- Super versatile: Pile on buns, serve with slaw, or plate over mashed potatoes.
Ingredients Breakdown
Essentials
- 4–5 lb pork shoulder (Boston butt), bone-in preferred for flavor
- 2 tablespoons neutral oil (canola, grapeseed)
- Rub:
- 2 tablespoons light brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Optional: pinch cayenne or chili powder
- 2 cups apple cider (not clear apple juice)
- 1 cup chicken or pork stock
- 1 large onion, thinly sliced
- 2 apples (Granny Smith or Fuji), cut into thick slices
- 2 bay leaves
- 2–3 sprigs fresh thyme (or 1 teaspoon dried)
Pro Tips
- Apple cider vinegar: Add 1–2 tablespoons at the end to brighten the sauce.
- Maple syrup or honey: Stir in 1–2 tablespoons for subtle sweetness after braising.
- Sandwich fixings: Soft buns, tangy slaw, and pickles make this a next-level pulled pork sandwich.
- Salt to taste: Don’t forget to adjust seasoning at the end—especially after reducing the sauce.
Step-by-Step Instructions
- Prep and Rub: Pat the pork dry. Mix the rub ingredients, then massage generously all over the pork. Let it sit at room temp for 15–30 minutes (or refrigerate up to 2 hours).
- Sear for Flavor: Heat oil in a Dutch oven over medium-high. Sear pork on all sides until browned, about 8–10 minutes total. Remove and set aside.
- Build Flavor Base: Add sliced onions to the pot and cook 5–7 minutes, until softened. Stir in apples, cook 2–3 more minutes. Pour in 1 cup cider to deglaze and scrape up any browned bits.
- Braise Low and Slow: Return pork to pot. Add remaining cider, stock, bay leaves, and thyme. Bring to a simmer, cover, and transfer to a 325°F oven.
- Braise Until Tender: Cook for 3.5 to 4 hours, until pork is fork-tender and falling apart. Remove from oven.
- Finish the Sauce: Transfer pork to a board to rest. Skim fat from the braising liquid. Reduce liquid on the stove by 1/3 for a thicker glaze. Stir in vinegar and maple syrup if using. Taste and season.
- Shred and Return: Shred pork with two forks, discarding fat and bone. Return to sauce and toss to coat completely.
- Serve and Savor: Load onto buns with slaw, or spoon over mashed potatoes or roasted roots.
Chef’s Tips and Tricks
- For extra flavor, season the pork the night before and refrigerate uncovered to dry-brine.
- Browning the pork is key—it adds so much depth!
- Use a slotted spoon to skim off any rendered fat before reducing the sauce.
- If storing, save a bit of the sauce separately for refreshing leftovers later.
Recipe Variations and Serving Suggestions
- Slow Cooker: Sear pork and transfer with all ingredients to a slow cooker. Cook on low for 8–10 hours.
- Instant Pot: Sear pork, then pressure cook on High for 60–75 minutes with a natural release.
- Game Day Bar: Serve pulled pork with slider buns, a few slaw options, BBQ sauce, and pickles.
- Fall Dinner Plate: Pile pork over roasted root vegetables, drizzle with juice, and serve with sautéed greens.
- Crispy edges (restaurant-style!): Broil shredded pork on a sheet pan for 2–3 minutes before serving.
FAQs
Can I make this ahead of time?
Absolutely! In fact, it’s even better the next day. Let it cool and refrigerate it in its sauce for up to 4 days.
Can I freeze pulled pork?
Yep! Freeze in portions with a bit of the braising liquid for up to 3 months. Thaw overnight and reheat gently on the stove.
What kind of apples should I use?
Granny Smith adds tartness and holds up well, while Fuji brings a bit more sweetness. Either work beautifully!
Recipe Card
Prep Time: 20 minutes
Cook Time: 3.5–4 hours
Total Time: About 4.5 hours
Ingredients:
- 4–5 lb pork shoulder, bone-in preferred
- 2 tbsp oil
- Rub: 2 tbsp brown sugar, 2 tsp kosher salt, 1 tsp smoked paprika, and spices
- 2 cups apple cider
- 1 cup chicken or pork stock
- 1 onion, sliced
- 2 apples, sliced
- 2 bay leaves, sprigs of thyme
- Optional: vinegar, maple syrup for finishing
Instructions:
- Season pork with spice rub and let sit.
- Sear in oil until browned on all sides.
- Cook onions and apples, then deglaze with cider.
- Return pork, add remaining liquid and herbs. Braise covered at 325°F for 3.5–4 hours.
- Remove pork, reduce sauce, add finishing flavors, then shred and return pork to pot.
Nutrition: ~400–450 calories per serving
Did you try this dreamy apple cider pulled pork? I’d love to hear how you served it—drop a comment below, rate the recipe, and don’t forget to tag @thekitchensaid on Instagram so I can see your delicious creations!
