Apple Cider Braised Pork Shoulder Recipe
This Apple Cider Braised Pork Shoulder recipe features a tender, flavorful pork roast slowly cooked in a rich blend of fresh apple cider, chicken stock, and aromatic herbs. Enhanced by the subtle sweetness of apples and the depth of garlic, rosemary, and thyme, this dish delivers a perfect balance of savory and sweet, ideal for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Total Time: 3 hours 15 minutes to 4 hours 15 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Braising
- Cuisine: American
Ingredients
Scale
Pork and Seasoning
- 4-5 lb pork shoulder roast or Boston butt roast
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Cooking Liquids and Flavorings
- 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
Aromatics and Produce
- 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
Instructions
- Prepare the Pork Shoulder: Pat the pork shoulder dry with paper towels. Season generously with kosher salt and freshly cracked black pepper on all sides to enhance the meat’s flavor during cooking.
- Sear the Pork: Heat the neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the pork shoulder and sear on all sides until a deep golden-brown crust forms, about 4-5 minutes per side. This step locks in juices and adds flavor.
- Add Aromatics and Liquids: Remove the pork temporarily. Add the sliced red onion, garlic head (cut side down), rosemary, thyme, and minced onion to the pot. Cook for 2-3 minutes until fragrant. Stir in the Dijon mustard, then pour in the fresh apple cider and chicken stock. Scrape the bottom of the pot to loosen any browned bits.
- Braise the Pork: Return the pork shoulder to the pot, nestling it among the aromatics and liquid. Add the peeled apple wedges around the pork. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot tightly with a lid and braise for 3 to 4 hours, or until the pork is fork-tender and pulls apart easily.
- Finish and Serve: Once braised, remove the pork from the pot and let it rest for 10 minutes before slicing or shredding. Optionally, reduce the braising liquid over medium heat to create a flavorful sauce. Serve the pork with the softened apples, onions, and the pan sauce to enjoy a comforting, savory-sweet dish.
Notes
- For best flavor, use fresh apple cider rather than processed or spiced varieties.
- The pork shoulder can be browned a day in advance and refrigerated to save time on cooking day.
- Using a heavy pot or Dutch oven ensures even heat distribution for consistent braising.
- Leftovers store well and taste great reheated; the pork can be shredded for sandwiches or tacos.
- Adjust seasoning with salt and pepper after braising if necessary.
Find it online: https://amandafood.com/apple-cider-braised-pork-shoulder-recipe/