These are the ultimate fall tacos, complete with apple cider braised pork shoulder and a creamy sage brussels sprout slaw! The pork shoulder can be braised either in a dutch oven or slow cooker until it’s super flavorful and fall-apart tender. Load this juicy meat up onto some corn tortillas with that crispy, refreshing brussels sprout slaw and you have the perfect cozy meal or dinner party recipe!
It’s slow cooked meats season! I really think I could live off of them. Not only do braised meats become fall-apart tender, but the cuts of meat are also super cheap and will make your house smell amazing all day long. And although they are a bit more time consuming, this makes a biggg batch so you can have lunch & dinner ready for the whole week!
For today’s cozy fall recipe, we’re making apple cider braised pork shoulder that gets paired with a brussels sprout slaw and loaded onto some corn tortillas! It’s what I would call heaven in taco form. These tacos are the perfect balance of sweet, tangy and rich. They’re super filling and satisfying too!
You can make this cider braised pork shoulder in either a dutch oven or a slow cooker (both methods listed in the recipe card further down). It’s a delicious meal for cold, gloomy days and also an easy option to make when you’re hosting a bunch of people! I seriously cannot wait to hear what you think 🙂
Why You’ll Love these Cider Braised Pork Shoulder Tacos with Brussels Sprout Slaw
- It’s the perfect cozy fall meal that will make your house smell amazing!
- Braising the pork shoulder in apple cider makes it super tender.
- This recipe requires minimal active cook-time.
- The pork can be braised in either a dutch oven or slow-cooker.
- These tacos are filling and packed with protein and fiber!
What You Need to Make these Cider Braised Pork Shoulder Tacos
For the Cider Braised Pork Shoulder:
- Pork Shoulder: Also known as Boston Butt, this cut is well-marble and get’s super tender when braised or slow-cooked. You can use bone-in or boneless, but I always use boneless because it’s easier to find near me.
- Kosher Salt & Black Pepper: Season all sides of the pork shoulder chunks generously with salt & pepper.
- Olive Oil: Or avocado oil, for searing the pork shoulder. You only need a light amount, as the fat from the pork will also render off.
- Yellow Onion: Letting the pork braise with some aromatics like onion infuses the cooking liquid and adds a ton of flavor!
- Garlic: Lots of fresh garlic, of course.
- Apple Cider: For a fall spin, the pork shoulder is braised in fresh apple cider which adds acidity to tenderize the meat, and some natural sweetness.
- Chicken Broth: For more liquid volume, use some broth of choice — I prefer chicken broth/stock here.
- Apple Cider Vinegar: Adds a bit more tang, and really compliments the apple cider flavor! You can omit it if you don’t have it, or try substituting some lemon juice.
- Granny Smith Apple:
- Fresh Sage & Thyme: For even more herby fall flavor! I like to tie the herbs up into a bundle with cooking twine, but it’s not required.
For the Brussels Sprout Slaw:
- Plain Greek Yogurt: I highly recommend using full-fat plain greek yogurt or skyr for the best rich and creamy flavor. This also adds extra protein and probiotics! If you’re dairy free, you can substitute a thick dairy-free greek yogurt or use mayo instead.
- Mayonnaise: I love adding a touch of mayo for that tangy flavor. But feel free to substitute more greek yogurt!
- Lemon: Fresh lemon juice for a boost of acidity.
- Garlic: About 2 cloves, minced.
- Sage: Fresh chopped sage adds a lovely earthy flavor that pairs well with the cider braised pork.
- Kosher Salt & Black Pepper: Season to taste.
- Brussels Sprouts: Feel free to buy them pre-shredded or shred them yourself with either a mandolin, food processor or knife.
- Granny Smith Apple: I like this apple variety best for the slaw because it’s crisp, tangy and not too sweet. No need to peel it — just julienne it (cut into matchsticks).
- Red Onion: To add some bold flavor to the brussels sprout slaw. Can sub shallots for a milder flavor.
For the Tacos:
- Corn Tortillas: These tacos are served over warm corn tortillas to keep them gluten free. But feel free to use small flour or almond flour tortillas, if you prefer!
How To Make these Cider Braised Pork Shoulder Tacos
Sear the Pork Shoulder in Batches:
First, preheat your oven to 325F. Cut your pork shoulder into about 4 very large chunks. Pat dry, then season generously with kosher salt & black pepper on all sides. Bring your dutch oven up to medium-high heat. Once hot, add a light amount of oil. Then, add pork shoulder (you will likely have to cook it in 2 batches to avoid overcrowding the pot), and sear for about 2-3 minutes on each side, or until golden. Remove pork from the pot and set aside.
Saute Aromatics:
Reduce heat to medium. At this point, there should be plenty of fat in the pot, but if not, add a bit more olive oil. Then, add onion, season with kosher salt & sauté for 3-4 minutes. Add in garlic and cook for 1 more minute.
Deglaze Pan, Add in Pork, Apple & Herbs:
Deglaze the pan with apple cider, scraping up any browned bits at the bottom of the pot. Add in the broth and apple cider vinegar and stir. Then, add back in the pork shoulder along with the sliced apples and the herbs. The liquid should go about ½-¾ of the way up the pork, if not add a bit more broth.
Braise Pork Shoulder, then Shred:
Increase the heat and bring it up to a boil. Then, cover the pot with a lid and transfer to the oven to braise for about 3-3.5 hours, or until the pork is super tender. Remove pork from the pot and shred with two forks.
Reduce Remaining Liquid:
Strain all of the solids out, place the pot of liquid back onto the stovetop and bring up to medium-low heat. Allow it to simmer and reduce by half, about 10-15 minutes. You can use this to drizzle over the finished tacos.
Prepare Brussels Sprout Slaw:
In a large bowl, whisk together together the greek yogurt, mayonnaise, lemon juice, garlic, sage, kosher salt & black pepper. Add in the brussels sprouts, apple & red onion. Toss with tongs until combined.
Assemble Tacos:
Finally, heat up your tortillas on an open flame, in a pan over medium-high heat, or in the microwave wrapped in damp paper towel. Then assemble your tacos with the brussels sprouts slaw & cider braised pork shoulder and some of the reduced sauce. Enoy!
Slow Cooker Method for Cider Braised Pork Shoulder:
I personally prefer the dutch oven method as it’s quicker & super effective at getting a good sear on the pork shoulder before braising. However, I’ve also tested this cider braised pork shoulder recipe in a slow cooker and it works great too!
If your slow cooker has a sear/sauté setting, use that to sear each side of the pork as listed in step #1 of the recipe below. If not, you can sear it in a dutch oven, or skip this step entirely and simply add all of the ingredients to the slow cooker.
Also, if your slow cooker is really wide, you may need more apple cider + broth to ensure that it goes about halfway up the pork. Cook on low for 8 hours, or until pork is super tender. Use the sear/sauté setting to reduce the remaining liquid, or transfer it to a dutch oven.
Substitution FAQS:
- Can I use picnic shoulder instead of Boston butt? Picnic shoulder is a tougher, less-marbled cut of meat so I don’t recommend it.
- Can I use bone-in instead of boneless pork shoulder? Yes, you can. Bone-in is great as you get an even more flavorful result, and collagen from the bone. However, it may take longer to cook as you can’t cut into chunks. If using bone-in, aim to get one that’s 4-4.5 lbs.
- Can I use all greek yogurt in the slaw? Totally! Your slaw will be a little less rich & tangy if you substitute greek yogurt for the mayo, but you can always add more lemon juice if needed.
- I can’t handle raw brussels sprouts, do you have any alternatives? You can give the shaved brussels sprouts a quick sauté in a medium-high heat pan with oil for about 3-4 minutes. Then allow them to cool down slightly before tossing together the slaw.
How Should I Store Leftovers?
Allow the leftover cider braised pork shoulder to cool down to room temp, then transfer to an airtight container and store in the fridge for up to 4 days. The brussels sprouts slaw can also be stored in the fridge for about 2 days. If you want to extend its shelf life, consider leaving it undressed until you’re ready to eat.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Taco Recipes?
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- Honey Lime Shrimp Tacos with Snap Pea Cabbage Slaw
- Broiled Flank Steak Tacos with Creamy Chimichurri Sauce
- Crispy Black Bean and Cheese Tacos
- Elote Chicken Tacos
- Air Fryer Bang Bang Shrimp Tacos
- Crispy Beef Tacos with Hidden Veggies
Cider Braised Pork Shoulder Tacos with Brussels Sprout Slaw
Equipment
- paper towels
- dutch oven or slow cooker
- spatula
- mandolin (optional)
Ingredients
For the Cider Braised Pork Shoulder:
- 3.5 lbs boneless pork shoulder (Boston butt)*
- kosher salt & black pepper
- olive oil or avocado oil
- 1 medium yellow onion sliced
- 5 garlic cloves roughly chopped
- 1 granny smith apple cored & sliced
- 2 cups apple cider
- 1 cup chicken broth
- 2 tsp apple cider vinegar
- 4 sprigs fresh thyme
- 4 sage leaves
For the Brussels Sprout Slaw:
- 2 tbsp full-fat plain greek yogurt or skyr
- 2 tbsp mayonnaise
- juice from ½ lemon
- 2 garlic cloves minced
- ½ tbsp chopped sage leaves
- kosher salt & black pepper to taste
- ½ lb brussels sprouts shaved
- ½ granny smith apple julienned
- ¼ small red onion thinly sliced
For the Tacos:
- 12 corn tortillas
Instructions
SEE NOTES SECTION BELOW FOR SLOW COOKER METHOD
For the Cider Braised Pork:
- First, preheat your oven to 325F. Cut your pork shoulder into about 4 very large chunks. Pat dry, then season generously with kosher salt & black pepper on all sides. Bring your dutch oven up to medium-high heat. Once hot, add a light amount of oil. Then, add pork shoulder (you will likely have to cook it in 2 batches to avoid overcrowding the pot), and sear for about 2-3 minutes on each side, or until golden. Remove pork from the pot and set aside.3.5 lbs boneless pork shoulder, kosher salt & black pepper, olive oil
- Reduce heat to medium. At this point, there should be plenty of fat in the pot, but if not, add a bit more olive oil. Then, add onion, season with kosher salt & saute for 3-4 minutes. Add in garlic and cook for 1 more minute.1 medium yellow onion, 5 garlic cloves
- Deglaze the pan with apple cider, scraping up any browned bits at the bottom of the pot. Add in the broth and apple cider vinegar and stir. Then, add back in the pork shoulder along with the sliced apples and the herbs. The liquid should go about ½-¾ of the way up the pork, if not add a bit more broth.1 granny smith apple, 2 cups apple cider, 1 cup chicken broth, 2 tsp apple cider vinegar, 4 sprigs fresh thyme, 4 sage leaves
- Increase the heat and bring it up to a boil. Then, cover the pot with a lid and transfer to the oven to braise for about 3-3.5 hours, or until the pork is super tender. Remove pork from the pot and shred with two forks.
- Strain all of the solids out, place the pot of liquid back onto the stovetop and bring up to medium-low heat. Allow it to simmer and reduce by half, about 10-15 minutes. You can use this to drizzle over the finished tacos.
For the Brussels Sprout Slaw:
- In a large bowl, whisk together together the greek yogurt, mayonnaise, lemon juice, garlic, sage, kosher salt & black pepper. Add in the brussels sprouts, apple & red onion. Toss with tongs until combined.2 tbsp full-fat plain greek yogurt or skyr, 2 tbsp mayonnaise, juice from ½ lemon, 2 garlic cloves, ½ tbsp chopped sage leaves, kosher salt & black pepper, ½ lb brussels sprouts, ½ granny smith apple, ¼ small red onion
For the Tacos:
- Heat up your tortillas on an open flame, in a pan over medium-high heat, or in the microwave wrapped in damp paper towel. Then assemble your tacos with the brussels sprouts slaw & cider braised pork shoulder and some of the reduced sauce. Enoy!12 corn tortillas
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.