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Apple Cider Braised Pork Shoulder

Apple Cider Braised Pork Shoulder

Delicious Apple Cider Braised Pork Shoulder, a perfect fall dish with tender meat and sweet apple flavors.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 422 kcal

Equipment

  • Dutch Oven

Ingredients
  

Pork

  • 4-5 lb pork shoulder roast or boston butt roast *

Cooking Essentials

  • 2 tablespoons neutral oil
  • 2 cups fresh apple cider *
  • 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 red onion, cut into thick slices
  • 2 firm and slightly tart apples, peeled and cut into wedges *
  • kosher salt
  • freshly cracked black pepper

Instructions
 

Cooking Instructions

  • Preheat an oven to 325 F.
  • Start by trimming the pork of excess fat, if there are large fat caps. Cut the pork into 4 large pieces, or leave it whole if it's bone-in.
  • Pat the pork pieces dry with a paper towel and season liberally all over with kosher salt and 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 for 4-5 minutes per side until the pork is deeply browned. Repeat on all sides.
  • While the pork is searing, whisk together the cider, stock or broth, dijon, and dehydrated minced onion together and set aside. Use kitchen twine to tie the rosemary and thyme together in a small bundle.
  • Once the pork is browned all over, pour in the braising liquid. Arrange the herbs and garlic head in the pot with the pork, cover and place in the oven.
  • Braise for 3 hours or so, flipping the pork halfway through. Once the pork is just shy of fork tender, remove the pork from the oven and arrange the onions and apples around the pork. Cover and return to the oven for another 30-45 minutes.
  • Remove the pork from the oven and let it rest in the braising liquid for 30 minutes before serving. Squeeze the garlic cloves out of the husk into the broth or onto the pork. Season braising liquid to taste with salt and pepper. Serve the juices spooned over the pork, apples, and onions.

Notes

Refer to the above blog post for notes on whether to use boneless or bone-in pork. The best apples are firm, slightly-tart apples like Honeycrisp, Pink Lady, Gala, etc. Apple cider is not the same as apple cider vinegar; do not use vinegar in place of apple cider for this recipe.

Nutrition

Serving: 1servingCalories: 422kcalCarbohydrates: 22gProtein: 39gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 126mgSodium: 314mgPotassium: 896mgFiber: 2gSugar: 16gVitamin A: 83IUVitamin C: 8mgCalcium: 48mgIron: 3mg
Keyword autumn, braised, cider, Dinner, long cook, Pork
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