Why Make This Recipe

Apple Cider Braised Pork Shoulder is a delightful dish that combines the rich flavors of pork with the sweetness of apple cider. The slow braising method makes the pork incredibly tender and packed with taste. It’s perfect for a cozy family dinner or a gathering with friends, and it fills your kitchen with an amazing aroma. Plus, it’s a great way to use seasonal apples and create a warming meal that everyone will love.

How to Make Apple Cider Braised Pork Shoulder

Ingredients:

4-5 lb pork shoulder roast or Boston butt roast*
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
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
Kosher salt
Freshly cracked black pepper

Directions:

Preheat your 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 them liberally 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 on each side until the pork is deeply browned. Repeat on all sides. You may need to do this in batches depending on the size of your Dutch oven.
While the pork is searing, whisk together the cider, stock or broth, dijon mustard, and dehydrated minced onion. Set it aside. Use kitchen twine to tie the rosemary and thyme together in a small bundle.
Once the pork is browned, pour the braising liquid into the pot. Place the herbs and garlic head in the pot with the pork, cover it, and put in the oven.
Braise for about 3 hours (start checking at 2.5 hours for boneless). Flip the pork halfway through. When the pork is almost fork-tender, remove it from the oven and arrange the onions and apples around the pork. Cover and return to the oven for another 30-45 minutes. The pork should be very tender at this point.
After cooking, take the pork out of 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 the braising liquid with salt and pepper to taste. Serve the juices spooned over the pork, apples, and onions.

How to Serve Apple Cider Braised Pork Shoulder

Serve the Apple Cider Braised Pork Shoulder warm, with the tender pork, sweet apples, and onions artfully arranged on a platter. Drizzle the flavorful braising sauce over the top for extra taste. This dish pairs well with roasted vegetables, creamy mashed potatoes, or crusty bread to soak up the juices.

How to Store Apple Cider Braised Pork Shoulder

To store leftovers, let the pork cool completely. Place it in an airtight container with some of the braising liquid. Refrigerate for up to 3 days. If you want to keep it longer, you can freeze the pork in the braising liquid for up to 3 months. Thaw in the refrigerator before reheating.

Tips to Make Apple Cider Braised Pork Shoulder

For more flavor, let the pork marinate in the seasoning for a few hours or overnight before cooking.
If you like a bit of heat, you can add a pinch of red pepper flakes to the braising liquid.
You can experiment with herbs according to your preference; sage or marjoram could be delightful additions.

Variation

You can substitute the apples with pears for a different taste. If you prefer a sweeter dish, you can add a tablespoon of brown sugar to the braising liquid.

FAQs

1. Can I use any other cut of pork?
Yes, other cuts like pork loin or pork tenderloin can also work, but they may cook faster, so adjust the cooking time.

2. Can I make this recipe in a slow cooker?
Absolutely! After searing the pork, transfer it along with the braising liquid and herbs into a slow cooker. Cook on low for about 6 to 8 hours or until tender.

3. What type of apples should I use?
Firm and slightly tart apples such as Granny Smith or Honeycrisp work best for this recipe, as they hold their shape while cooking.