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Apple Cider Braised Pork Shoulder Recipe

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This Apple Cider Braised Pork Shoulder recipe features a succulent pork roast slow-cooked in a flavorful mixture of fresh apple cider, chicken stock, Dijon mustard, and aromatic herbs. The pork is seared to a deep golden brown, then braised low and slow in the oven with garlic, rosemary, thyme, tart apples, and red onions, resulting in tender, juicy meat that pairs perfectly with the sweet and savory braising liquid.

Ingredients

Meat

  • 4-5 lb pork shoulder roast or Boston butt roast

Liquids & Condiments

  • 2 tablespoons neutral oil (such as canola or vegetable oil)
  • 2 cups fresh apple cider (not apple cider vinegar)
  • 2 cups chicken stock or broth
  • 2 tablespoons Dijon mustard

Seasonings & Aromatics

  • 1 tablespoon dehydrated minced onion
  • 1 head garlic, top sliced off opposite of the root end
  • 3 rosemary sprigs
  • 4 thyme sprigs
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Vegetables & Fruit

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

Instructions

  1. Preheat the oven: Set your oven to 325°F to prepare for slow braising the pork shoulder.
  2. Prepare the pork: Trim excess fat from the pork if there are large fat caps. Cut the roast into 4 large pieces if using boneless pork, or leave whole if bone-in. Pat dry with paper towels and season generously with kosher salt and freshly cracked black pepper on all sides.
  3. Sear the pork: Heat the neutral oil in a large Dutch oven over medium-high heat. Once hot, arrange pork pieces in a single layer and sear each side for 4-5 minutes until deeply browned. Repeat for all sides, working in batches if necessary to avoid overcrowding.
  4. Prepare the braising liquid and herbs: While pork is searing, whisk together fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion in a bowl. Tie the rosemary and thyme sprigs together with kitchen twine for easy removal later.
  5. Braise the pork: After searing, pour the braising liquid into the Dutch oven with the pork. Add the garlic head and herb bundle. Cover the pot and place it in the preheated oven.
  6. Cook the pork: Braise the pork for about 3 hours, flipping halfway through. Begin checking for tenderness at 2.5 hours if using boneless pork; the meat should be just shy of fork tender.
  7. Add apples and onions: Once pork reaches the desired tenderness, remove the pot from the oven. Arrange the sliced red onions and apple wedges around the pork. Cover and return to the oven for another 30 to 45 minutes, until the pork is very tender and the fruits soften.
  8. Rest and serve: Remove the pork from the oven and let it rest in the braising liquid for 30 minutes before serving. Squeeze the softened garlic cloves out of their husk into the broth or onto the pork. Taste the braising liquid and adjust seasoning with salt and pepper as needed. Serve the pork with the apple, onion, and spoon the flavorful braising juices over the top.

Notes

  • For best flavor, use fresh apple cider rather than apple cider vinegar.
  • If your pork shoulder is bone-in, cooking times may be slightly longer than for boneless.
  • Tart apples like Granny Smith work best to balance the sweetness of the cider.
  • Allowing the pork to rest in the braising liquid helps retain moisture and enhances flavor.
  • Use a heavy Dutch oven or oven-safe heavy pot for even heat distribution during braising.

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