Apple Cider Braised Pork Shoulder Recipe

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Cozy Apple Cider Braised Pork Shoulder Recipe, Made Simple

There’s something genuinely comforting about slow-cooked pork shoulder bathing in fragrant apple cider. It’s the kind of dish I return to when I want to fill my kitchen with warm, toasty aromas and gather loved ones around a golden, buttery meal. The tender, braised pork practically melts on the tongue, paired with crisp apples and savory herbs that add layers of flavor.

If you’re looking for a recipe that’s both approachable and impressive, this Apple Cider Braised Pork Shoulder Recipe fits perfectly. You’ll find the process straightforward, with plenty of room to savor the magic of braising. Plus, it’s a great excuse to slow down, pour a cider, and enjoy the gentle rhythm of cooking.

I love how this recipe balances sweet and savory effortlessly—there’s a depth that comes from slow-cooking the meat and the subtle tang of apples and mustard in the sauce. I can’t wait for you to try it and make it your own.

Ingredient Lowdown

• 4-5 lb pork shoulder roast or Boston butt roast: The star of the dish, perfect for slow braising thanks to its marbling and connective tissue that melts into tenderness.
• 2 tablespoons neutral oil: Choose a mild oil like canola or vegetable to get a perfect sear without smoke.
• 2 cups fresh apple cider: Not vinegar! This brings natural sweetness and acidity that brightens the rich pork beautifully.
• 2 cups chicken stock or broth: For savory depth; homemade is lovely but store-bought works in a pinch.
• 2 tablespoons Dijon mustard: Adds subtle tang and complexity in the braising liquid.
• 1 tablespoon dehydrated minced onion: Enhances savory notes without extra chopping.
• 1 head of garlic, top sliced off: Braised whole, it gives mellow sweetness—squeeze the cloves out onto the pork before serving.
• 3 rosemary sprigs & 4 thyme sprigs: Classic herbs that infuse aroma and earthiness throughout the cooking.
• 1 red onion, thick sliced: Softens and sweetens during braising, mingling with the apples and pork.
• 2 firm and slightly tart apples, peeled and cut into wedges: Adds a fragrant crispness and subtle tang that complements the pork.
• Kosher salt & freshly cracked black pepper: Season generously to build layers of flavor.

Set Up for Success

Before you dive in, set your oven to 325°F—low and slow is the ticket here for juicy, fork-tender pork. Trim the pork shoulder of any large fatty caps if you like, or leave them to render into luscious flavor. Lay out your ingredients and gear; having everything at arm’s reach makes the process more enjoyable and smooth.

Step-by-Step: Apple Cider Braised Pork Shoulder Recipe

1. Trim and cut the pork shoulder if needed—removing large fat caps helps prevent greasiness but leaving some fat keeps flavor rich. Pat all pieces dry with paper towels; moisture is the enemy of a good sear.
2. Season the pork generously with kosher salt and freshly cracked black pepper. Don’t be shy here; seasoning deeply enhances every bite.
3. Heat the oil in a heavy-duty Dutch oven over medium-high heat until shimmering. Arrange pork pieces in a single layer without crowding—sear for about 4-5 minutes per side until every side is deeply browned and toasty. This crust locks in juicy flavor.
4. Whisk together the braising liquid: fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion. The cider adds a sweet acidity, while mustard gently sharpens the profile.
5. Bundle rosemary and thyme with kitchen twine. Fresh herbs steep through the braising liquid, infusing the pork softly over hours.
6. Pour the braising liquid over the seared pork in the Dutch oven. Nestle the garlic head and herb bundle alongside the meat. Cover with a tight-fitting lid and transfer to the preheated oven.
7. Braise low and slow for about 3 hours, flipping the pork halfway. You want the meat just shy of fork tender—there’s magic in this waiting time as connective tissue dissolves into lusciousness.
8. Add the red onions and apple wedges around the pork. Re-cover and return to the oven for another 30-45 minutes. The onions will become melt-in-the-mouth sweet and the apples will tender up while keeping some shape and crispness.

9. Remove the pork from the oven and let it rest in the braising liquid for 30 minutes. This resting step is crucial; it allows juices to redistribute so every bite stays moist.
10. Squeeze the roasted garlic cloves out of their husk, adding directly to the braising liquid or onto the pork for an extra taste dimension.
11. Adjust seasoning in the braising liquid with salt and pepper, then spoon the fragrant juices over pork slices when serving.

Flavor Twists for Apple Cider Braised Pork Shoulder Recipe

• Add a splash of bourbon or dark rum to the braising liquid for smoky warmth.
• Swap tart apples for pears or quince during autumn for a seasonal spin.
• Stir in a tablespoon of whole grain mustard at the end for textural contrast and tang.
• Include a pinch of cinnamon or clove to the braising liquid for subtle holiday notes.
• Finish with a drizzle of honey or maple syrup over the pork for a glossy, sweet glaze.
• Top with toasted walnuts or pecans for crunch when serving.

Storage & Make-Ahead Tips

• Refrigerate: Store leftover pork and braising liquid in airtight containers for up to 4 days.
• Freeze: Freeze pork and juices separately in freezer-safe bags or containers for up to 3 months.
• Reheat gently: Warm leftovers in a covered saucepan over low heat to keep meat tender.
• Make ahead: The pork often tastes even better the next day as flavors develop more fully.
• Prepare components in advance: Peel and slice apples and onions beforehand to shave precious cooking time.

Apple Cider Braised Pork Shoulder Recipe FAQs

• Can I use apple cider vinegar instead of fresh apple cider? No, fresh apple cider provides sweetness and body essential to braising, while the vinegar would make it too acidic.
• What’s the best cut for this recipe? A pork shoulder or Boston butt roast works best due to their marbling and connective tissue that break down beautifully when slow cooked.
• Do I have to sear the pork? While you can skip searing in a pinch, I highly recommend it for that deep, toasty flavor and lovely crust that braising alone won’t create.
• How do I know when it’s done? The pork should be fork-tender, meaning it easily pulls apart under gentle pressure but isn’t falling completely apart until the apples and onions are added back.
• Can I make this in a slow cooker? Yes, convert the time to about 6-8 hours on low, but searing beforehand still boosts flavor immensely.

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