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Apple Cider Braised Pork Shoulder Recipe

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4.7 from 116 reviews

This Apple Cider Braised Pork Shoulder is a succulent and richly flavored dish featuring tender pork slow-cooked in a fragrant mixture of fresh apple cider, chicken stock, and aromatic herbs. Enhanced with tangy dijon mustard, sweet-tart apples, and caramelized onions, this comforting roast balances savory and fruity notes perfect for a fulfilling family meal or special occasion.

Ingredients

Meat

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

Liquids & Condiments

  • 2 tablespoons neutral oil
  • 2 cups fresh apple cider (not apple cider vinegar)
  • 2 cups chicken stock or broth
  • 2 tablespoons dijon mustard

Herbs & Aromatics

  • 1 tablespoon dehydrated minced onion
  • 1 head garlic, top sliced off opposite of the root end
  • 3 rosemary sprigs
  • 4 thyme sprigs

Produce

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

Seasonings

  • Kosher salt
  • Freshly cracked black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the braising process.
  2. Prepare the Pork: Trim excess fat from the pork shoulder if necessary, then either cut it into four large pieces or leave whole if bone-in. Pat the pork dry thoroughly using paper towels and season all over generously with kosher salt and freshly cracked black pepper.
  3. Sear the Pork: Heat the neutral oil in a large Dutch oven over medium-high heat until hot. Place the pork pieces in a single layer and sear for 4-5 minutes on each side until deeply browned, turning to brown all sides. Do this in batches if your Dutch oven isn’t large enough for all at once.
  4. Make Braising Liquid: While searing the pork, whisk together the fresh apple cider, chicken stock or broth, dijon mustard, and dehydrated minced onion in a bowl and set aside. Tie the rosemary and thyme sprigs together using kitchen twine to create an herb bundle.
  5. Add Liquid and Herbs: After the pork is browned, pour the prepared braising liquid into the Dutch oven. Add the tied herb bundle and the garlic head (with top sliced off) into the pot. Cover the pot with its lid.
  6. Braise the Pork: Place the covered Dutch oven in the preheated oven and braise for about 3 hours, or start checking at 2.5 hours for a boneless roast. Flip the pork halfway through cooking. The pork should be just shy of fork tender when done.
  7. Add Apples and Onions: Remove the pork from the oven and arrange the sliced red onions and apple wedges around it in the braising liquid. Cover and return to the oven to cook an additional 30-45 minutes until the pork is very tender.
  8. Rest and Serve: Remove the pork from the oven and allow it to rest in the braising liquid for 30 minutes. Squeeze the softened garlic cloves out of their husk into the broth or directly over the pork. Taste and adjust seasoning of the braising liquid with salt and pepper as needed. Serve the pork with the apples, onions, and spoon the braising juices over the top.

Notes

  • Using fresh apple cider (not apple cider vinegar) is key for authentic sweetness and flavor.
  • Trimming excess fat helps prevent the dish from becoming greasy but some fat will help keep the pork moist during braising.
  • Make sure to brown the pork well for the best depth of flavor in the final dish.
  • Use firm, slightly tart apples such as Granny Smith or Braeburn to balance the sweetness of the cider.
  • Letting the pork rest in the braising liquid after cooking enhances juiciness and flavor absorption.
  • The cooked garlic cloves become sweet and can be spread on the pork or mixed into the sauce.

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