This apple cider braised pork shoulder is incredibly tender and full of rich flavors. The sweet apple cider adds a delicious twist, making it perfect for a cozy dinner!
Honestly, the smell while it’s cooking is pure magic. I can’t help but sneak a taste before it’s ready—who could resist? 😋 It’s the kind of meal that warms your heart!
Key Ingredients & Substitutions
Pork Shoulder: This is the star of the dish! It’s rich and fatty, making it perfect for braising. You can also use pork butt if shoulder isn’t available. Either way, choose bone-in for more flavor, or boneless for easier slicing.
Apple Cider: Aim for unsweetened cider to control the sweetness in the dish. If you can’t find it, you can use apple juice, but reduce the brown sugar to balance the flavors.
Onions: I prefer yellow onions for their sweetness when caramelized. You can swap in shallots for a milder taste or white onions if you’re in a pinch.
Fresh Herbs: Thyme and rosemary enhance the flavor beautifully. Dried herbs work too, but use about a third of the amount since dried herbs are more concentrated.
What’s the Best Way to Sear the Pork Shoulder?
Searing the pork shoulder is crucial for flavor. This step locks in juices and adds depth. Here’s how to do it right:
- Make sure your pot is hot; this helps achieve a nice brown crust.
- Don’t overcrowd the pot—if it’s too crowded, the meat will steam instead of brown. Sear it in batches if necessary.
- Let it sear without moving it for 4–5 minutes until it naturally releases from the pot. Then turn to sear all sides.
A great sear creates layers of flavor that makes the dish truly special!
Tender Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
For The Pork:
- 4 to 5 pounds pork shoulder (bone-in or boneless)
- Salt and freshly ground black pepper, to taste
For Sautéing:
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 3 cloves garlic, minced
For The Sauce:
- 2 cups apple cider (preferably unsweetened)
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
For The Herbs:
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 bay leaves
For The Apples:
- 2 medium apples, cored and sliced (such as Granny Smith or Honeycrisp)
Optional Garnish:
- Chopped fresh parsley
How Much Time Will You Need?
The total time for this recipe is about 4 hours. This includes 15 minutes of prep time and about 3 to 3.5 hours for braising in the oven. It’s a delightful slow-cooked meal that’s well worth the wait!
Step-by-Step Instructions:
1. Prep Your Oven and Pork:
Start by preheating your oven to 325°F (163°C). Next, pat the pork shoulder dry with paper towels and season it generously with salt and freshly ground black pepper all over.
2. Sear the Pork:
In a large Dutch oven or a heavy ovenproof pot, heat the olive oil over medium-high heat. Once it’s hot, add the pork shoulder and sear it on all sides until it’s beautifully browned—about 4–5 minutes per side. Once seared, take the pork out and set it aside on a plate.
3. Sauté the Onions and Garlic:
Lower the heat to medium, and add the sliced onions to the same pot. Sauté them until they become soft and lightly caramelized, which takes about 5–7 minutes. Then, add the minced garlic and cook for another minute until you can smell that amazing aroma.
4. Create the Braising Liquid:
Stir in the apple cider, chicken broth, apple cider vinegar, Dijon mustard, and brown sugar. Whisk everything together until well combined. Let this mixture come to a gentle simmer.
5. Add Herbs and Pork:
Add the fresh thyme, rosemary, and bay leaves to the pot. Then, return the pork shoulder to the pot and nestle it right into the liquid. Place the apple slices on top of the pork.
6. Braise in the Oven:
Put the lid on the pot and carefully transfer it to your preheated oven. Braise the pork shoulder for about 3 to 3.5 hours, or until it’s fork-tender and falls apart easily.
7. Final Touches:
Once the pork is cooked, remove the pot from the oven. Transfer the pork to a serving platter and tent it loosely with foil to keep warm. Discard any herb sprigs and bay leaves from the braising liquid. If you’d like a thicker sauce, you can place the pot back on the stove over medium heat and let it simmer to reduce.
8. Serve Up:
Slice or shred the pork shoulder, then serve it with the braised apples and drizzle the sauce over the top. If you want, sprinkle some chopped fresh parsley for a touch of color. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or your favorite side dishes!
Enjoy Your Meal!
This method produces incredibly tender pork with a delightful balance of savory and sweet apple cider flavors. Perfect for fall gatherings or any comforting meal!
FAQ for Tender Apple Cider Braised Pork Shoulder
Can I Use a Different Cut of Pork?
Yes! While pork shoulder is perfect for braising due to its fat content and tenderness, you can also use pork butt or even a bone-in pork loin. Just keep in mind that cooking times may vary, so check for tenderness as you go.
Can I Substitute Apple Cider?
Absolutely! If you can’t find unsweetened apple cider, you can use apple juice, but reduce the amount of brown sugar in the recipe to maintain balance. Just be mindful that the flavor might be a bit sweeter.
How Do I Store Leftovers?
Store leftover pork in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the fridge overnight, then warm gently on the stove or in the microwave.
Can I Make This Recipe in a Slow Cooker?
Yes! To adapt this for a slow cooker, follow the same initial steps for browning the pork and sautéing the onions, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, until the pork is tender.
