If you’re craving a dish that feels like a warm hug on a plate, you’ve got to try this Braised Pork Shoulder with Apples Recipe. It’s one of those recipes that’s simple in ingredients but shines with its cozy, comforting flavors that meld beautifully together. Trust me, once you’ve made this, it becomes a go-to for family dinners or impressing guests without fuss.

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Why This Recipe Works

Perfect Balance of Flavors: The apples add a lovely sweetness that perfectly cuts through the richness of the pork shoulder.
Rich, Deep Taste: Browning the pork first and deglazing the pan infuses an unbeatable depth of flavor.
Tender, Melt-in-Your-Mouth Texture: Slow braising ensures the pork becomes so tender you can cut it with a fork.
Simple Ingredients, Big Impact: With just a few pantry staples and fresh herbs, you get a comforting, gourmet meal.

Braised Pork Shoulder with Apples, pork shoulder apple stew, comforting pork recipes, easy fall dinner ideas, slow braised pork with apples - 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

This Braised Pork Shoulder with Apples Recipe combines ingredients that bring out the best in each other. The pork’s marbling ensures juiciness, while the apples introduce a subtle tartness that complements the savory herbs.

Braised Pork Shoulder with Apples, pork shoulder apple stew, comforting pork recipes, easy fall dinner ideas, slow braised pork with apples - 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 cut with good marbling for juicy and flavorful meat after braising.
Kosher salt and black pepper: Essential for seasoning and enhancing the natural pork flavors.
Olive oil: Helps achieve a beautiful brown crust on the pork without burning.
Yellow onions: Their sweetness deepens during braising, enriching the sauce.
Garlic: Adds a warm, aromatic punch that pairs perfectly with pork.
Dry white wine: Great for deglazing and adding subtle acidity to balance richness.
Fresh thyme and rosemary: These herbs bring earthiness and depth; dried versions work fine too.
Smoked paprika: Introduces a lovely smoky warmth that layers beautifully into the dish.
Apple cider: Not vinegar—this sweet, tangy liquid is key for that fall-inspired apple flavor.
Low sodium chicken broth: Adds moisture and body to the braising liquid without overwhelming saltiness.
Bay leaves: Small but powerful, these add complexity to the sauce.
Granny Smith apples: Their tartness holds up during cooking and offsets the pork’s richness.

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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.

Make It Your Way

One of the things I love about this Braised Pork Shoulder with Apples Recipe is how easy it is to customize it. Whether you want it a little sweeter, more herbaceous, or adjusted for dietary needs, it’s super flexible and forgiving.

Herb swaps: I sometimes swap rosemary for fresh sage, especially in the fall—it adds an earthy twist that’s divine with apples.
Spice it up: Adding a pinch of crushed red pepper flakes gives it a subtle heat that balances the sweetness from the apples.
Make it gluten-free: This recipe is naturally gluten-free—just be sure your broth and wine are labeled gluten-free.
Vegetarian variation: Though not the same, try braising hearty vegetables like mushrooms and root veggies in apple cider and broth with similar seasonings for a veggie-friendly option.

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

Step 1: Prep and Season Like a Pro

Start by patting your pork shoulder dry with paper towels—this is key to getting a good sear. Then season it generously with kosher salt and fresh ground black pepper all over. Don’t be shy here; the seasoning helps build flavor from the beginning.

Step 2: Brown the Pork Shoulder

Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the pork and brown it thoroughly on all sides—about 5 minutes per side. This step creates those golden crusty bits that deliver deep, rich flavor. Take your time and don’t rush it!

Step 3: Softened Onions & Garlic

Remove the browned pork and set it aside. Lower the heat to medium, then add sliced yellow onions to the pot. Cook for about 4 to 5 minutes, stirring often, until they soften and become sweet and translucent. Add the minced garlic and cook for 20 seconds—just until fragrant, no browning here.

Step 4: Deglaze and Season

Pour in the dry white wine to deglaze the pot. Be sure to scrape up all those little browned bits stuck to the bottom—they’re flavor gold. Stir in thyme, rosemary, and smoked paprika for that warm, herby aroma that lifts the whole dish.

Step 5: Bring It All Together

Return the pork to the pot and add the apple cider, chicken broth, and bay leaves. Bring the mixture to a boil on the stovetop, then cover it with a tight-fitting lid and pop it into your oven. Lower the temperature to 350˚F and let it braise slowly for 2 hours. The slow cooking tenderizes the meat to perfection.

Step 6: Add the Apples and Finish Cooking

After 2 hours, remove the lid and nestle the quartered Granny Smith apples around the pork. Cover and continue to cook for another 30 minutes, or until the pork reaches a tender 170˚F to 190˚F internally. This final stage allows the apples to soften without turning to mush, creating that fantastic sweet-savory contrast.

Step 7: Rest and Reduce

Take the pork out and transfer it to a cutting board to rest for 10 minutes. Meanwhile, bring the braising liquid back to a boil on the stove and cook it down until it thickens slightly—this intensifies the sauce into something you’ll want more of. If you like it smooth, feel free to strain out the onions and herbs.

Step 8: Slice, Serve, and Enjoy

Slice the pork against the grain and serve it up ladled with that luscious sauce, onions, and tender apple wedges. It’s a beautiful plate that tastes like it took hours—except most of that time you’re hands-off, trusting the oven to do the magic.

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Tips from My Kitchen

Don’t Skip Drying the Pork: Ensuring the surface is dry before browning helps you get that perfect crust without steaming the meat.
Use a Heavy Dutch Oven: It holds heat evenly making for better browning and gentle, consistent braising.
Patience is Flavor: Give the pork time in the oven; rushed braises yield tougher meat.
Test Internal Temperature: Check early, but if you want pull-apart pork, aim for the higher end (around 190˚F).

How to Serve Braised Pork Shoulder with Apples Recipe

Garnishes

I enjoy finishing this dish with a sprinkle of fresh chopped parsley or thyme to bring a fresh pop of color and mild herbaceousness. A few extra crackles of fresh black pepper on top never hurt either, especially if you like a bit of bite.

Side Dishes

For sides, creamy mashed potatoes or buttery egg noodles are my classic go-tos—they soak up that incredible sauce so well. Roasted root vegetables or a simple green salad add a nice balance and freshness to the plate.

Creative Ways to Present

For special occasions, I love plating this with a bed of creamy polenta, topped with the pork and apples. You can also serve it family-style straight from the Dutch oven on a wooden board for a rustic vibe that sparks conversation and warmth.

Make Ahead and Storage

Storing Leftovers

I usually let the leftovers cool completely, then store them in an airtight container in the fridge. The pork actually tastes even better the next day once the flavors have had time to meld. It keeps well for 3-4 days.

Freezing

This recipe freezes beautifully! I portion it out with plenty of sauce in freezer-safe containers. When you’re ready to enjoy, just thaw overnight in the fridge and reheat gently on the stovetop to keep meat moist.

Reheating

To reheat, I prefer warming it slowly over low heat on the stove with a splash of broth or water. This helps maintain the tender texture and prevents drying out. Avoid high heat or microwave reheating which can toughen the pork.

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 marbling and fat content, you could technically use pork butt or even a pork picnic roast. Just keep in mind these cuts have different fat and connective tissue levels, which will affect cooking time and tenderness.
What kind of apples work best for this recipe?

I recommend tart, firm apples like Granny Smith—they don’t mush up during the braising process and provide a nice contrast to the pork’s richness. That said, Honeycrisp or Braeburn can work, but softer apples may cook down more into the sauce.
Can I make this recipe in a slow cooker?

Yes! Brown the pork and sauté onions and garlic on the stove as directed, then transfer everything to a slow cooker with liquids and herbs. Cook on low for 6-8 hours until the pork is tender. Add apples for the last 30 minutes of cooking.
Why is deglazing the pot an important step?

Deglazing lifts all those caramelized bits stuck to the bottom of the pot, which pack huge flavor. Skipping this step means losing out on the rich depth and complexity it adds to your sauce.
How do I know when the pork is done?

Use a meat thermometer. Pork shoulder should be cooked to at least 145˚F for safe eating, but for tender, shreddable meat, aim for 190˚F. The apples’ softness and sauce thickness are good visual clues too.

Final Thoughts

This Braised Pork Shoulder with Apples Recipe has become one of those meals I reach for when I want something that feels special but isn’t complicated. It’s a dish that fills your kitchen with warmth and your belly with happiness. I really hope you try it and find as much joy in making and eating it as I do—this one’s a total keeper!