Cider-Braised Pork Shoulder with Apple and Sage

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-braised pork shoulder simmered in Québec apple cider with fresh sage and fragrant onions, resulting in tender, flavorful meat perfect for cozy meals. This French-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, apple cider, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 French cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 lbs, cut into 2-inch chunks pork shoulder
2 cups apple cider
1 large, sliced yellow onion
4, minced garlic cloves
8 fresh sage leaves
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 large, peeled and diced apple

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 lbs pork shoulder chunks with 2 tsp salt and 1 tsp black pepper. Brown the pork in batches for 3-4 minutes per side until golden, then set aside.
Step 2: Reduce heat to medium, add 1 large sliced yellow onion and 4 minced garlic cloves to the pot, sauté for 5 minutes until translucent and fragrant.
Step 3: Return pork to the pot, add 2 cups apple cider, 8 fresh sage leaves, and 1 large peeled and diced apple. Bring to a simmer, cover, and reduce heat to low.
Step 4: Braise gently for 2.5 to 3 hours, stirring occasionally, until pork is fork-tender and the sauce has thickened slightly.
Step 5: Remove sage leaves, adjust seasoning with salt and pepper if needed, and serve the pork with the cider sauce spooned over.