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Apple Cider Braised Pork Shoulder Recipe

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★★★★★

4.5 from 125 reviews

This Apple Cider Braised Pork Shoulder recipe features a tender and flavorful pork roast slowly cooked in fresh apple cider, chicken stock, and aromatic herbs. The pork absorbs the sweet and savory flavors of apple cider, Dijon mustard, garlic, rosemary, thyme, and tart apples for a comforting and hearty meal perfect for family dinners or special occasions.

Ingredients

Scale

Pork and Seasonings

  • 4–5 lb pork shoulder roast or Boston butt roast
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons neutral oil

Liquid and Flavorings

  • 2 cups fresh apple cider (not apple cider vinegar)
  • 2 cups chicken stock or broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dehydrated minced onion

Vegetables and Herbs

  • 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

Instructions

  1. Prepare the Pork Shoulder: Pat the pork shoulder dry with paper towels. Season generously on all sides with kosher salt and freshly cracked black pepper to ensure the meat is well-flavored before browning.
  2. Sear the Pork: Heat the neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the pork shoulder and sear it on all sides until it develops a deep golden-brown crust, about 4-5 minutes per side. This step locks in juices and adds rich flavor.
  3. Add Flavorings: Remove the pot from heat temporarily. Add the Dijon mustard and dehydrated minced onion to the pot; stir to combine with the pork. Add the sliced top of the garlic head (root end side up), rosemary sprigs, thyme sprigs, and thick slices of red onion around the pork.
  4. Pour Liquids and Apples: Carefully pour in the fresh apple cider and chicken stock or broth, ensuring the liquid comes about halfway up the sides of the pork. Nestle the peeled and wedged tart apples around the meat. The apple cider and apples will infuse the pork with sweet, fruity notes during braising.
  5. Braise the Pork: Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the pork braise gently for 3 to 4 hours, or until the meat is fall-apart tender, turning the pork occasionally to evenly absorb the flavors.
  6. Rest and Serve: Remove the pork from the pot and let it rest for 10-15 minutes before slicing or pulling it apart. Meanwhile, skim any excess fat from the braising liquid and reduce it over medium heat if desired, to create a flavorful sauce to serve alongside the pork.

Notes

  • Use fresh apple cider rather than apple cider vinegar for the sweet and rich flavor profile.
  • The apples should be firm and slightly tart to hold shape duringbraising and complement the pork.
  • If you don’t have a Dutch oven, use a heavy-bottomed pot that can go from stovetop to oven or maintain a low simmer.
  • Leftovers can be reheated gently and are great for pulled pork sandwiches or tacos.

Keywords: apple cider, pork shoulder, braised pork, fall-apart pork, slow-cooked pork, hearty pork recipe, autumn recipe

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