Smoked & Braised Apple Cider Pork Shoulder

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A Holiday-Ready Smoked Pork Shoulder with Apple Cider and Herbs

Rich, comforting, and perfect for cool-weather cooking, this Apple Cider Pork Shoulder is smoked low and slow on your Classic Joe® II, then braised in a sweet and savory blend of cider, chicken stock, and fresh herbs. The result? Tender, fall-apart pork with a subtle hint of apple and herbaceous flavor—ideal for sandwiches, mashed potatoes, or as a stunning main dish for any holiday table.


"Tender, smoky, and bursting with fall flavor—this is comfort food done Kamado-style."

Why the Classic Joe® II Is Perfect for This Recipe

The Classic Joe® II delivers the steady low-and-slow heat required to develop deep flavor in the pork shoulder, while the ceramic body helps retain moisture throughout the smoke. Its precise temperature control makes it ideal for the two-stage smoke-and-braise method used here. Pecan wood adds a mild, nutty smoke that perfectly complements the apple cider and herbs.

par Jace Green

Smoked & Braised Apple Cider Pork Shoulder

Portions: 4 people
Temps de cuisson: 4 - 5 heures
Niveau:
Intermédiaire:
Méthode:
Braisé
|
Fumé
Nourriture:
Porc
Smoked & Braised Apple Cider Pork Shoulder

Ingredients

  • Main

Instructions

  1. 01

    Preheat your Kamado Joe to 225–250°F using indirect heat. Add pecan wood chunks for an added layer of smoky flavor.

  2. 02

    Apply yellow mustard as a binder to the pork shoulder, then season liberally with your favorite BBQ rub.

  3. 03

    Smoke the pork directly on the grill for 2–3 hours, spritzing with apple cider occasionally to maintain moisture.

  4. 04

    While the pork smokes, prep your braising ingredients: dice the apples and onion, and chop the rosemary and thyme.

  5. 05

    Once the pork reaches an internal temperature of 165°F and a good bark has formed, transfer it to a foil pan or cast-iron skillet.

  6. 06

    Add the apples, onion, herbs, apple cider, chicken stock, and soy sauce to the pan.

  7. 07

    Cover the pan tightly with foil and return it to the grill. Braise for 1–1.5 more hours until the internal temperature reaches 202–205°F.

  8. 08

    Remove the pork from the grill and allow it to rest. Shred the meat and reserve the braising liquid for gravy.

  9. 09

    Optional: Make a cider gravy by reducing the braising liquid over medium-low heat and thickening with a cornstarch slurry.

  10. 10

    Serve shredded pork over mashed potatoes or on rolls, topped with crispy onions and a drizzle of cider gravy.

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