why make this recipe
Apple Cider Braised Pork Shoulder is a comforting and flavorful dish that is perfect for family gatherings or cozy dinners. The combination of tender, succulent pork with the sweetness of apple cider creates a delicious sauce that enhances the natural richness of the meat. It’s easy to prepare and fills your home with inviting aromas while it cooks. This recipe allows you to enjoy the rustic flavors of autumn any time of the year.
how to make Apple Cider Braised Pork Shoulder
Ingredients
- 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 opposite of the root end
- 3 rosemary sprigs
- 4 thyme sprigs
- 1 red onion, cut into thick slices
- 2 firm and slightly tart apples*, peeled and cut into wedges
- kosher salt
- freshly cracked black pepper
Directions
- Preheat your oven to 325°F (165°C).
- Trim the pork shoulder of any excess fat. You can cut it into 4 large pieces or leave it whole if it’s bone-in.
- Pat the pork pieces dry with a paper towel. Season all sides generously with kosher salt and black pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, arrange the pork in a single layer. Sear each side for 4-5 minutes until it becomes deeply browned. You may need to do this in batches depending on the size of your Dutch oven.
- While the pork is browning, whisk together the apple cider, chicken stock, dijon mustard, and dehydrated minced onion. Set the mixture aside.
- Use kitchen twine to tie the rosemary and thyme together into a small bundle.
- Once the pork is browned on all sides, pour the braising liquid into the pot. Add the herb bundle and garlic head in the pot with the pork. Cover and place it in the oven.
- Braise for about 3 hours (begin checking at 2.5 hours for boneless). Flip the pork halfway through the cooking time. When the pork is almost fork-tender, remove the pot from the oven and place the thick slices of red onion and apple wedges around the pork. Cover and return to the oven for another 30-45 minutes until the pork is very tender.
- Once done, remove the pork from the oven and let it rest in the braising liquid for about 30 minutes before serving. Squeeze the garlic cloves from their husk into the broth or directly onto the pork for added flavor. Season the braising liquid with salt and pepper to taste. Serve the juices drizzled over the pork, apples, and onions.
how to serve Apple Cider Braised Pork Shoulder
This dish is best served warm. It pairs wonderfully with mashed potatoes, rice, or crusty bread that can soak up the tasty braising sauce. You can also serve it with a fresh green salad to balance the richness of the pork.
how to store Apple Cider Braised Pork Shoulder
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. The flavors actually improve as they sit, making it an excellent meal prep option. You can also freeze the braised pork for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.
tips to make Apple Cider Braised Pork Shoulder
- Use a good-quality apple cider for the best flavor. Avoid using apple cider vinegar as it is too acidic.
- If you prefer a thicker sauce, you can reduce the braising liquid on the stovetop after removing the pork.
- For added depth of flavor, you can include spices like cinnamon or cloves in the braising liquid.
Serving Ideas
You can serve Apple Cider Braised Pork Shoulder with roasted vegetables for a complete meal. It can also be delicious on a bun for a tasty pulled pork sandwich. Leftover pork makes great tacos or is excellent sliced and served on top of a green salad.
Final Thoughts
Apple Cider Braised Pork Shoulder is a delightful dish that brings warmth and comfort to any table. Its simple ingredients and straightforward cooking method make it a great choice for both beginners and seasoned cooks. Give it a try, and enjoy the flavors of this hearty meal!
FAQs
1. Can I use a different cut of meat?
Yes, you can use other cuts of pork, such as pork loin or pork ribs, but cooking times may vary, so adjust accordingly.
2. What type of apples should I use?
Firm and slightly tart apples like Granny Smith or Honeycrisp work best to balance the sweetness of the cider.
3. Can I make this dish ahead of time?
Absolutely! This dish is perfect for making ahead of time, and the flavors deepen as it sits in the refrigerator overnight. Simply reheat when you’re ready to serve.
Apple Cider Braised Pork Shoulder
Ingredients
Main ingredients
- 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 garlic (, top sliced off opposite of the root end)
- 3 sprigs rosemary
- 4 sprigs thyme
- 1 number red onion (, cut into thick slices)
- 2 number firm and slightly tart apples (, peeled and cut into wedges)
- kosher salt
- freshly cracked black pepper
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Trim the pork shoulder of any excess fat. You can cut it into 4 large pieces or leave it whole if it’s bone-in.
- Pat the pork pieces dry with a paper towel. Season all sides generously with kosher salt and black pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, arrange the pork in a single layer. Sear each side for 4-5 minutes until it becomes deeply browned.
- While the pork is browning, whisk together the apple cider, chicken stock, dijon mustard, and dehydrated minced onion. Set the mixture aside.
- Use kitchen twine to tie the rosemary and thyme together into a small bundle.
Braising
- Once the pork is browned on all sides, pour the braising liquid into the pot. Add the herb bundle and garlic head in the pot with the pork.
- Cover and place it in the oven. Braise for about 3 hours, beginning to check at 2.5 hours for boneless.
- Flip the pork halfway through the cooking time. When the pork is almost fork-tender, remove the pot from the oven and place the thick slices of red onion and apple wedges around the pork.
- Cover and return to the oven for another 30-45 minutes until the pork is very tender.
Serving
- Once done, remove the pork from the oven and let it rest in the braising liquid for about 30 minutes before serving.
- Squeeze the garlic cloves from their husk into the broth or directly onto the pork for added flavor. Season the braising liquid with salt and pepper to taste.
- Serve the juices drizzled over the pork, apples, and onions.
