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Apple Cider Braised Pork Shoulder Recipe

Apple Cider Braised Pork Shoulder Recipe
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★★★★★

5 from 6 reviews

This Apple Cider Braised Pork Shoulder recipe features tender, flavorful pork shoulder slowly cooked in a savory combination of apple cider, chicken stock, Dijon mustard, and aromatic herbs. Paired with sweet and tart apples and red onions, this comforting dish strikes the perfect balance between rich meatiness and refreshing fruity notes, ideal for a satisfying family meal or special occasion.

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
  • 2 tablespoons neutral oil (such as canola or vegetable oil)

Liquids and Flavorings

  • 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 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

  1. Preheat the oven: Set your oven to 325°F (163°C) to prepare for braising the pork shoulder.
  2. Prepare the pork: Trim excess fat from the pork shoulder if any large fat caps are present. Either cut the shoulder into four large pieces or leave it whole if it is bone-in.
  3. Season the pork: Pat the pork dry with paper towels and season generously all over with kosher salt and freshly cracked black pepper to enhance flavor.
  4. Sear the pork: Heat 2 tablespoons of neutral oil in a large Dutch oven over medium-high heat. Once hot, arrange the pork pieces in a single layer and sear for 4-5 minutes on each side until browned deeply. Work in batches if necessary to avoid overcrowding.
  5. Mix the braising liquid: While pork sears, whisk together 2 cups fresh apple cider, 2 cups chicken stock or broth, 2 tablespoons Dijon mustard, and 1 tablespoon dehydrated minced onion in a bowl. Tie the rosemary and thyme sprigs together into a small bundle with kitchen twine.
  6. Add liquid and herbs: After browning the pork on all sides, pour in the braising liquid. Arrange the herb bundle and the sliced-off garlic head in the pot alongside the pork. Cover the Dutch oven with a lid.
  7. Braise the pork: Place the covered pot in the preheated oven and cook for approximately 3 hours, checking at 2.5 hours if using boneless meat. Flip the pork pieces halfway through to ensure even cooking. The pork should be tender but not falling apart yet.
  8. Add apples and onions: Remove the pork once it is nearly fork-tender. Arrange the sliced red onions and apple wedges around the pork in the braising liquid, cover again, and return to the oven for an additional 30 to 45 minutes until the pork is very tender.
  9. Rest and serve: Remove the pot from the oven and allow the pork to rest in the braising liquid for 30 minutes. Squeeze soft garlic cloves out of their husks into the broth or over the pork. Taste and adjust the seasoning of the braising liquid with salt and pepper. Serve the pork with the apples, onions, and spoon the flavorful juices over the top.

Notes

  • Use fresh apple cider, not apple cider vinegar, to achieve the right sweetness and depth of flavor in the braising liquid.
  • Choosing firm and slightly tart apples, like Granny Smith or Honeycrisp, balances the sweetness and adds texture.
  • If you don’t have a Dutch oven, use a heavy oven-safe pot with a tight-fitting lid to retain moisture.
  • Braising times may vary slightly depending on the size and bone-in or boneless cut of pork shoulder—start checking tenderness at 2.5 hours.
  • Letting the pork rest in the cooking liquid before serving keeps it juicy and allows flavors to meld.

Nutrition

Keywords: Apple Cider Braised Pork Shoulder, Braised Pork, Slow Cooked Pork, Apple Cider Recipe, Fall Pork Recipe, Comfort Food

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