Description
This Apple Cider Braised Pork Shoulder is the ultimate cozy comfort meal, combining tender pork, sweet apple cider, and fresh herbs. Perfect for cold nights, the pork becomes melt-in-your-mouth tender, with apples and onions adding a sweet-savory balance.
Ingredients
Units
Scale
- 4–5 lb pork shoulder roast or Boston butt roast
- 2 tablespoons neutral oil
- 2 cups fresh apple cider (not apple cider vinegar)
- 2 cups chicken stock or broth
- 2 tablespoons Dijon mustard
- 1 tablespoon dehydrated minced onion
- 1 head of garlic, top sliced off
- 3 rosemary sprigs
- 4 thyme sprigs
- 1 red onion, thickly sliced
- 2 firm and slightly tart apples, peeled and cut into wedges
- Kosher salt
- Freshly cracked black pepper
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Trim and Season the Pork: Trim any excess fat from the pork, especially large fat caps. Cut the pork into 4 large pieces or leave it whole if bone-in. Pat it dry with a paper towel and season generously with kosher salt and freshly cracked black pepper.
- Sear the Pork: In a large Dutch oven, heat 2 tablespoons of neutral oil over medium-high heat. Sear the pork for 4-5 minutes on each side until deeply browned. You may need to do this in batches, depending on the size of your pot.
- Prepare the Braising Liquid: While the pork is searing, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a separate bowl. Set aside. Tie the rosemary and thyme sprigs together using kitchen twine.
- Braise the Pork: After the pork is browned, pour the prepared braising liquid into the Dutch oven. Add the herb bundle and the garlic head (cut side down). Cover the pot and place it in the preheated oven.
- Cook the Pork: Braise the pork for about 3 hours, flipping the pieces halfway through cooking. Check for tenderness at around 2.5 hours if you’re using boneless pork.
- Add the Apples and Onions: When the pork is nearly fork-tender, remove the Dutch oven from the oven and add the sliced onions and apple wedges around the pork. Cover and return the pot to the oven for another 30-45 minutes until the pork is fully tender.
- Rest and Serve: Remove the Dutch oven from the oven and let the pork rest in the braising liquid for about 30 minutes. Squeeze the garlic cloves out of their husks into the broth for added flavor. Taste and adjust seasoning with additional salt and pepper as needed. Serve the pork with the apples and onions, spooning the rich braising liquid over the top.
Notes
- Type of Pork: You can use either bone-in or boneless pork shoulder, but bone-in will add extra flavor. Adjust cooking time based on the cut of pork.
- Thickening the Sauce: If you prefer a thicker sauce, remove the pork from the pot at the end and simmer the braising liquid on the stovetop for an additional 10-15 minutes until reduced to your desired consistency.
- Make-Ahead Tip: This dish can be made a day ahead of serving. Let the pork cool in the braising liquid, refrigerate overnight, and reheat in the oven at 325°F (163°C) until warmed through.
Nutrition
- Serving Size: 1 portion
- Calories: 510 kcal
- Sugar: 12g
- Sodium: 740 mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
