Slow-Cooked Pork Shoulder with Apples and Thyme

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

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.

Tender pork shoulder braised with sweet apples and aromatic thyme, creating a rich, savory sauce that pairs perfectly with mashed potatoes. This American-inspired quick recipe, ready in about 195 minutes, pairs pork shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 180 min Serves 6 American cuisine 450 cal/serving

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Ingredients

3 lbs pork shoulder
2 tbsp olive oil
1 large, diced onion
3 cloves, minced garlic
4 medium, peeled and diced apples
2 sprigs, fresh thyme
1 cup chicken broth
1 tbsp apple cider vinegar
to taste salt
to taste pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 lbs pork shoulder with salt and pepper, then sear on all sides until golden brown, about 5 minutes per side.
Step 2: Add 1 large diced onion and 3 cloves minced garlic to the pot, sautéing for 2 minutes until fragrant.
Step 3: Stir in 4 medium diced apples, 1 cup chicken broth, 1 tbsp apple cider vinegar, and 2 sprigs fresh thyme. Bring to a simmer, then cover and reduce heat to low.
Step 4: Simmer gently for 3 hours, or until the pork is fork-tender and easily pulls apart.
Step 5: Remove the thyme sprigs and let the pork rest for 10 minutes before slicing. Serve with the cooking liquid.