Description

This Apple Cider Braised Pork Shoulder recipe features tender pork shoulder slow-cooked in a flavorful blend of fresh apple cider, chicken stock, and aromatic herbs. The pork is seared to develop a deep brown crust, then braised low and slow in the oven alongside apples and onions, creating a deliciously sweet and savory dish perfect for cozy dinners or special occasions.

Ingredients

Units Scale

Pork and Seasoning

4–5 lb pork shoulder roast or Boston butt roast
Kosher salt, to taste
Freshly cracked black pepper, to taste

For Searing

2 tablespoons neutral oil

Braising Liquid

2 cups fresh apple cider (not apple cider vinegar)
2 cups chicken stock or broth
2 tablespoons Dijon mustard
1 tablespoon dehydrated minced onion

Aromatics and Add-ins

1 head of garlic, top sliced off opposite of the root end
3 rosemary sprigs
4 thyme sprigs
1 red onion, cut into thick slices
2 firm and slightly tart apples (such as Honeycrisp, Pink Lady, Gala), peeled and cut into wedges

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Instructions

Preheat Oven: Preheat your oven to 325°F to prepare for the low and slow braising process.
Prepare Pork: Trim any large excess fat from the pork shoulder. You can cut the pork into 4 large pieces or leave it whole if it is bone-in. Pat dry with paper towels and generously season all over with kosher salt and freshly cracked black pepper.
Sear Pork: Heat neutral oil in a large Dutch oven over medium-high heat. Once hot, place pork pieces in a single layer and sear for 4-5 minutes per side until deeply browned. Repeat this process on all sides. You may need to sear in batches depending on the size of your pot.
Prepare Braising Liquid and Herbs: While searing, whisk together fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion. Use kitchen twine to tie the rosemary and thyme sprigs into a bundle.
Add Liquid and Aromatics: After browning all sides of the pork, pour the braising liquid into the Dutch oven. Add the herb bundle and the head of garlic (top sliced side down) into the pot with the pork. Cover the pot with a lid.
Braise the Pork: Place the covered Dutch oven into the preheated oven. Braise for about 3 hours, flipping the pork halfway through cooking. For boneless cuts, start checking tenderness at 2 ½ hours. The pork should be just shy of fork tender after this stage.
Add Apples and Onions: Remove the pork from the oven briefly. Arrange the sliced red onion and apple wedges around the pork in the pot. Cover and return to the oven for an additional 30-45 minutes until the pork is very tender and the apples and onions are cooked through but still hold shape.
Rest and Serve: Remove the pork from the oven and allow it to rest in the braising liquid for 30 minutes before serving. Squeeze the softened garlic cloves out of their husks into the broth or onto the pork. Adjust seasoning of the braising liquid with salt and pepper. Serve the pork with the apples, onions, and a generous spoonful of the braising juices over top.

Notes

Choose between boneless or bone-in pork shoulder based on preference; bone-in may add more flavor but requires careful cooking.
Trim excessive fat from the pork shoulder before searing if the cut seems particularly fatty to avoid overly greasy results.
Use firm, slightly tart apples such as Honeycrisp, Pink Lady, or Gala for the best texture; avoid Granny Smith, Red Delicious, or Golden Delicious as they tend to break down too much during braising.

Nutrition

Serving Size: 1 serving (approx. 6 oz pork with apples and onion)
Calories: 450 kcal
Sugar: 10 g
Sodium: 400 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 110 mg