Cider-Braised Pork Shoulder Recipe with Crispy Crackling

Caramelized onions and tender pork braised in hard apple cider with sage make this one-pot dish a cozy favorite for fall and winter.

I’ve long admired the fame of Marry Me Chicken, but this recipe has earned its own nickname in my house: “The Engagement Pork.” I made this cider-braised pork shoulder the night before my husband Kyle proposed, and it’s been a seasonal staple ever since.

Kyle always asks me to double the onions now — they caramelize into a savory-sweet bed that pairs perfectly with the rich pork. The hard apple cider helps the meat become fork-tender, while torn sage lends an earthy, autumnal note. Serve it over a generous scoop of dairy-free mashed sweet potatoes for an especially comforting meal.

Cooking a large pork shoulder might seem intimidating, but the low-and-slow braise is very forgiving. Cutting the roast into 3–4 inch pieces helps it cook evenly and stay juicy. You’ll know it’s done when it shreds effortlessly with a fork. Pork shoulder is also an economical cut, making this recipe great for feeding a crowd during the holidays.

If you’re waiting for someone special to pop the question, try making this cozy fall dish — it might become your own “Engagement Pork.” Tag me on Instagram @olivia.adriance to let me know how it turned out!

Ingredients for “The Engagement Pork”

Here’s what you’ll need to make this flavorful cider-braised pork shoulder.

• Pork Shoulder: Also called Boston butt or pork butt. This tougher, fattier cut is ideal for braising because it becomes tender and juicy when cooked low and slow.
• Kosher Salt: Use generously to season the meat before searing; the coarse flakes stick to the pork and help form a flavorful crust.

• Onions: Thinly slice two white onions. They caramelize down and add a savory-sweet counterpoint to the pork.
• Hard Apple Cider: Adds bright, fruity depth. You can substitute non-alcoholic apple cider if you prefer.
• Herbs: Fresh sage leaves, torn, complement pork beautifully. Finish with chopped chives and parsley for color and brightness.

How to Make Cider Braised Pork Shoulder

Follow these straightforward steps for a tender, flavorful result.

1. Cut a 3-pound pork shoulder into 3–4 inch pieces (about 7–9 pieces). Generously season all sides with Kosher salt.

2. Heat 2 tablespoons avocado oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork pieces until a golden crust forms, about 3–4 minutes per side. Transfer the pork to a plate and lower the heat to medium.

3. Add the thinly sliced onions to the pot, season with salt and pepper, and cook 5–7 minutes, stirring occasionally, until they brown and soften.

4. Stir in 4 minced garlic cloves, ½ cup torn fresh sage leaves, and two 12-ounce bottles of hard apple cider (or 24 ounces apple cider). Increase heat to high and bring the mixture to a boil.

5. Return the seared pork to the pot, reduce heat to low, cover, and simmer for about 3 hours, turning the pieces once halfway through. The pork is done when it shreds easily with a fork.

6. Serve the pork over mashed potatoes or mashed sweet potatoes, spooning plenty of the pan sauce and caramelized onions over the top. Garnish with chopped chives and parsley.

Serve This With:

• Dairy-Free Mashed Sweet Potatoes
• Honey-Glazed Carrots
• Herb and Maple Roasted Cauliflower
• Candied Pecan Sweet Potato Casserole
• Dairy-Free Sourdough Stuffing