why make this recipe

Apple Cider Braised Pork Shoulder is a perfect dish for gatherings and family dinners. The tender pork, infused with the sweet and tangy flavor of apple cider, creates a delightful meal that warms the heart. It’s a one-pot wonder, meaning less cleanup for you. Plus, it fills your home with a cozy aroma, making it a comforting choice for any occasion.

how to make Apple Cider Braised Pork Shoulder

Making Apple Cider Braised Pork Shoulder is fairly simple. Just follow these steps, and you’ll have a delicious meal ready to impress your family and friends.

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 of 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 (163°C).
Trim any excess fat from the pork. You can 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, then season them generously with kosher salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat. Once hot, add the pork in a single layer and sear for 4-5 minutes on each side until it’s deeply browned. You might need to cook in batches depending on the size of your Dutch oven.
While the pork is searing, whisk together the apple cider, chicken stock or broth, dijon mustard, and dehydrated minced onion in a bowl. Set it aside. Use kitchen twine to tie together the rosemary and thyme.
Once the pork is browned, pour in the braising liquid. Add the herb bundle and garlic head to the pot. Cover the pot and place it in the oven.
Braise the pork for about 3 hours, flipping it halfway through. Start checking for tenderness at 2.5 hours, especially if it’s a boneless cut.
When the pork is almost fork-tender, remove it from the oven and add the onions and apple wedges around the pork. Cover and return it to the oven for another 30-45 minutes until very tender.
Take the pork out of the oven and let it rest in the braising liquid for 30 minutes. Squeeze the garlic cloves out of their husk into the broth or onto the pork and adjust the seasoning as needed.
Serve the pork with its juices, along with the apples and onions.

how to serve Apple Cider Braised Pork Shoulder

Apple Cider Braised Pork Shoulder is delicious served with mashed potatoes, rice, or a crusty bread. You can also garnish with fresh herbs for a pop of color. The braising liquid makes a flavorful sauce, so don’t forget to spoon it over the pork when serving.

how to store Apple Cider Braised Pork Shoulder

If you have leftovers, let the pork cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just ensure you thaw it overnight in the fridge before reheating.

tips to make Apple Cider Braised Pork Shoulder

Choose a pork shoulder with some marbling for extra flavor and tenderness.
Fresh herbs will enhance the flavor, but if you don’t have fresh, dried herbs will work too.
If you prefer not to use apple cider, you can substitute it with apple juice, though the flavor may differ slightly.

Serving Ideas

Serve with roasted vegetables for a complete meal.
Pair it with a fresh green salad to balance the richness of the pork.
Use the leftovers in sandwiches for a delicious lunch option.

Final Thoughts

Apple Cider Braised Pork Shoulder is a timeless recipe that brings warmth and joy to any table. With simple ingredients and straightforward steps, you can create a meal that your loved ones will rave about. Enjoy the process and savor each bite!

FAQs

1. Can I use a different cut of pork?
Yes, you can use other cuts like pork loin or pork belly, but the cooking time might vary.

2. Is apple cider vinegar a good substitute for apple cider?
No, apple cider vinegar is too tangy and acidic. Stick with fresh apple cider for the best flavor.

3. How do I know when the pork is done?
The pork should be fork-tender and easily pull apart. If it still feels tough, continue braising it.

4. Can I make this dish ahead of time?
Absolutely! It can be made a day in advance and reheated. The flavors tend to develop even more overnight.

5. What can I do with the leftover braising liquid?
The leftover liquid makes a great sauce for drizzling over other meats or even as a base for soup. Store it in the fridge or freeze it for later use.