Apple Cider Pulled Pork

This apple cider pulled pork is an easy dinner that fills your home with incredible fall aromas and delivers melt-in-your-mouth shredded pork. With just a few minutes of prep, your oven does all the hard work, leaving you with a deeply flavorful dish perfect for weeknights or entertaining.

Easy Apple Cider Pulled Pork Recipe

• A mostly hands-off braise that requires minimal prep and simmers away in the oven.
• Rich, sweet-savory flavors from apple cider, garlic, and herbs make every tender bite of pork irresistibly delicious.

Ingredients for Apple Cider Pulled Pork

• Pork Shoulder: A 4–5 pound bone-in pork shoulder becomes incredibly tender as it braises. You can use boneless if preferred, but bone-in adds more flavor.
• Yellow Onions: Add natural sweetness and depth to the braising liquid. White onions work in a pinch.
• Granny Smith Apples: Their tartness balances the richness of the pork. Honeycrisp or Pink Lady apples are good substitutes.
• Garlic: Eight smashed cloves infuse the cider with savory flavor. Garlic powder can be used if needed.
• Apple Cider: The star of the recipe. It provides sweetness, acidity, and rich apple flavor. Do not substitute apple juice unless absolutely necessary. Try to find a delicious cider from a local orchard. Those always have the best spice and flavor, while store-bought brands of cider have kind of a flat, muted flavor.
• Apple Cider Vinegar: Adds brightness and enhances the apple flavor. White wine vinegar can be used instead.
• Dijon Mustard: Brings a subtle tang and complexity. Yellow mustard will work too. Don’t worry you won’t taste the mustard at all!
• Brown Sugar: Balances acidity and helps develop a richer sauce. Maple syrup is a great alternative.
• Herbs: Fresh sage, fresh thyme, and dried bay leaves create a delicious flavor. Use your family’s favorite fresh or dried herbs. Just remember – if you’re using dried herbs, they have much more concentrated flavor, so you’ll only need half as much.
• Butter: Forms the base of your roux. Salted or unsalted work.
• Flour: Thickens the strained braising liquid into a silky gravy. Stick with all-purpose for this recipe.

How to Make Apple Cider Pulled Pork

Heat olive oil in a large braising pan. Pat the pork dry, season generously, and sear on all sides until a golden crust forms. Set aside.

Lower heat to medium. Add sliced onions and apples with a pinch of salt and pepper. Cook about 5 minutes until softened.

Stir in garlic for 1 minute, then add apple cider, apple cider vinegar, Dijon mustard, brown sugar, salt, and pepper. Nestle sage, thyme, and bay leaves into the mixture. Return the pork to the pot, cover with a tight-fitting lid, and braise for 3 hours, flipping halfway if possible.

The pork should be fork-tender. Remove from oven and let rest in the liquid for 30 minutes.

Remove pork, shred, and set aside.

Strain the braising liquid, skim the fat, and set aside. Melt butter in a saucepan, whisk in flour, and cook 2 minutes.

Slowly add the strained liquid and simmer until thickened. Add a splash of vinegar, a pat of butter, and season to taste.

Pile the tender shredded pork atop creamy mashed potatoes and drizzle with plenty of homemade gravy.

Things to Know

• Bone-in pork shoulder delivers the best texture and flavor.
• Searing the pork first builds deep flavor. Don’t skip this step.
• Letting the pork rest in the braising liquid keeps it moist and makes shredding easier.
• You’ll know the pork is done when it shreds easily with two forks. If it’s not falling apart, it’s not done! Pop it back in until it shreds easily!

Make-Ahead Instructions

• This recipe is perfect for preparing ahead!
• Fully cook the pork, shred it, and store it in some of the strained braising liquid to keep it juicy.
• Make the gravy separately and refrigerate.
• Reheat both on the stovetop or in the oven when ready to serve.

Storing Leftovers

Store shredded pork and gravy (separately or together) in an airtight container for 3–4 days.

Freezing Apple Cider Pulled Pork

• Shredded pork freezes beautifully for up to 3 months.
• Freeze shredded pork in freezer-safe Ziploc bags.
• The gravy can also be frozen separately in an airtight container.
• Thaw both overnight in the fridge before reheating.

Reheating Apple Cider Pulled Pork

• Reheat shredded pork gently on the stovetop in a large saute pan over medium heat.
• Reheat gravy in a small saucepan until warmed through. Season to taste before serving.

Serving Suggestions

• creamy crock pot mashed potatoes
• garlic mashed potatoes
• herby roasted potatoes
• air fryer green beans
• kale Caesar pasta salad

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