Print

Apple Cider Braised Pork Shoulder Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 85 reviews

This Apple Cider Braised Pork Shoulder is a comforting and flavorful dish featuring tender pork shoulder slow-cooked in a savory apple cider and herb-infused broth. The pork is first seared to a rich brown, then braised in a mixture of apple cider, chicken stock, Dijon mustard, and aromatic herbs before being finished with sweet-tart apples and onions. The result is a juicy, melt-in-your-mouth pork roast with a slightly sweet and herbaceous sauce perfect for cozy dinners.

Ingredients

Pork and Seasoning

  • 4-5 lb pork shoulder roast or Boston butt roast
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons neutral oil (such as canola or vegetable 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

Herbs and Aromatics

  • 1 head of garlic, top sliced off opposite of the root end
  • 3 sprigs rosemary
  • 4 sprigs thyme

Vegetables and Fruit

  • 1 red onion, cut into thick slices
  • 2 firm and slightly tart apples, peeled and cut into wedges

Instructions

  1. Preheat Oven: Preheat your oven to 325°F to prepare for braising the pork shoulder steadily and evenly.
  2. Prepare Pork: Trim excess large fat caps from the pork shoulder if necessary. You can leave the pork whole, especially if bone-in, or cut it into 4 large pieces for easier handling and even cooking.
  3. Season Pork: Pat the pork pieces dry with paper towels then season generously on all sides with kosher salt and freshly cracked black pepper to enhance flavor.
  4. Sear Pork: Heat the neutral oil in a large Dutch oven over medium-high heat. Once hot, add the pork pieces in a single layer, searing each side for 4-5 minutes until deep golden brown. Work in batches if needed to avoid overcrowding.
  5. Mix Braising Liquid: While searing, whisk together the fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion in a bowl. Set aside the mixture for later use.
  6. Prepare Herbs: Tie the rosemary and thyme sprigs together with kitchen twine to create a bouquet garni for easy removal after cooking.
  7. Braise Pork: Once the pork is browned, pour the braising liquid into the Dutch oven. Add the herb bundle and the cut garlic head to the pot. Cover with a lid and place the pot in the preheated oven.
  8. Cook Pork: Braise the pork for about 3 hours, checking starting at 2.5 hours if the pork is boneless. Flip the pork halfway through the cooking time to ensure even tenderness and flavor infusion.
  9. Add Apples and Onions: When the pork is almost fork tender, carefully remove the pot from the oven. Arrange the red onion slices and apple wedges around the pork in the braising liquid. Cover and return to the oven for an additional 30-45 minutes until the pork is very tender and the fruits and onions are softened.
  10. Rest and Serve: Remove the pork from the oven and let it rest in the braising liquid for 30 minutes to absorb more flavor. Squeeze the softened garlic cloves out of their husk into the broth or directly onto the pork. Season the braising liquid with salt and pepper as needed. Serve the pork with the apples, onions, and spoon the flavorful juices over everything.

Notes

  • Using fresh apple cider, not cider vinegar, is crucial to get the sweet and fruity flavor that complements the pork.
  • Bone-in pork shoulder tends to yield more flavorful and juicy results, but boneless works well too.
  • Braising the pork slowly at a low temperature helps break down the collagen for tender meat.
  • You can prepare the dish a day ahead and gently reheat; the flavors will deepen overnight.
  • If you prefer, substitute chicken stock with vegetable broth for a slightly different but still delicious flavor profile.
  • Make sure to rest the pork before slicing to keep it juicy and tender.
  • Use tart apple varieties like Granny Smith for a nice balance against the richness of the pork.

Find it online: https://forkoria.com/apple-cider-braised-pork-shoulder-recipe/