Apple Cider Braised Pork Shoulder

There’s something magical about the combination of slow-cooked pork and the vibrant flavors of apple cider, isn’t there? This Apple Cider Braised Pork Shoulder recipe is one that warms the heart and fills the home with inviting aromas. I stumbled upon this gem during a chilly autumn dinner party a couple of years back, and since then, it has firmly wedged its way into my culinary repertoire. The juicy, tender pork paired with apples and onions, all bathed in a sweet and savory braising liquid, simply feels like a hug on a plate. Let’s get cooking together!

Why You’ll Love This Recipe

This isn’t just another pork recipe; it’s a beautifully layered dish that dances between sweet and savory—a true testament to the beauty of fall flavors. As the pork shoulder braises, the apple cider melds with the chicken stock, creating a depth of flavor that’s as comforting as your favorite blanket on a quiet evening. Imagine sinking your fork into that tender meat, each bite melting away the stresses of the day. You’ll love how the apples and onions soften and caramelize, adding an extra layer of nuanced sweetness and texture to the plate.

Plus, it’s incredibly easy! You can assemble everything in one pot and just let it work its magic in the oven. This makes it perfect for gatherings or just a cozy night at home when you want a delicious meal without spending all evening in the kitchen. It’s impressive enough for guests but uncomplicated enough to whip up for your family on a Sunday.

Gather These Ingredients

Let’s talk about what you’ll need for this flavorful adventure. Here’s your lineup:

• Pork shoulder roast (4-5 lb or a Boston butt roast): This cut is known for its rich marbling, which breaks down beautifully through the slow cooking process, resulting in tender, juicy meat. It’s the centerpiece of our dish, after all!
• Neutral oil (2 tablespoons): Perfect for searing the pork before braising. Feel free to use canola or vegetable oil—anything that can take the heat!
• Fresh apple cider (2 cups): Not to be confused with apple cider vinegar! This is where your dish picks up those sweet, vibrant notes that truly shine through.
• Chicken stock or broth (2 cups): Adds richness and depth. If you’re feeling adventurous, you could substitute with pork stock for an extra layer of flavor.
• Dijon mustard (2 tablespoons): It might surprise you to find mustard in this recipe, but it beautifully enhances the flavor of the pork without overpowering it.
• Dehydrated minced onion (1 tablespoon): A little concentrated flavor that packs a punch. If you have fresh onions, by all means, chop those instead!
• Garlic (1 head): Earthy and aromatic—perfect for elevating our braising liquid. Chop the top off, and we’ll roast it right in with the pork.
• Fresh herbs (3 sprigs of rosemary, 4 sprigs of thyme): Fragrant and flavorful, these herbs will infuse an aromatic essence into the dish. Tying them up makes for easy removal later.
• Red onion (1, cut into thick slices): Sweet and slightly tangy; these will caramelize beautifully alongside the pork.
• Firm, tart apples (2, peeled and cut into wedges): Think Granny Smith or Honeycrisp—something with a bit of bite to balance our sweet cider.
• Kosher salt and freshly cracked black pepper: Essential seasonings to bring everything together beautifully.

If you can’t find fresh apples, a splash of vinegar or a handful of dried cranberries could also offer unique twists!

Preparing Apple Cider Braised Pork Shoulder

Ready to roll up your sleeves? This recipe may look like a significant endeavor, but I assure you, the outcome is well worth it. Here’s how we’ll transform those simple ingredients into a show-stopping dish:

1. Preheat your oven to 325°F (163°C). It’s the inviting warmth we need for that perfect braising atmosphere.
2. Prepare your pork. Trim any excess fat from the roast and cut it into four large pieces—this helps to get more surface area for caramelization. Pat it dry, then sprinkle generously with kosher salt and freshly cracked black pepper.
3. Sear the pork. In a heavy Dutch oven, heat your neutral oil over medium-high heat until it shimmers. Add the pork pieces in a single layer and sear for about 4-5 minutes on each side until nicely browned. Do this in batches if your pot isn’t big enough—don’t overcrowd; it’ll steam instead of sear.
4. Mix the braising liquid. While the pork is getting that gorgeous crust, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a bowl. Set aside.
5. Tidy up the herbs. Use kitchen twine to tie together your sprigs of rosemary and thyme into a little bundle—easier to fish out later!
6. Combine and braise. Once the pork is beautifully browned on all sides, pour the cider mixture over the meat. Nestle in the herb bundle and the head of garlic, top-side down. Cover the Dutch oven snugly and transfer to the oven.
7. True patience pays off! Braise for about 2.5 to 3 hours, checking around the 2.5-hour mark if it’s boneless and flipping the pork halfway through for even cooking.
8. Add the apples and onions. When the pork is nearing fork-tenderness, remove it gently from the oven and arrange sliced red onions and apple wedges around it. Cover and return to the oven for an additional 30-45 minutes. The goal is ultra-tender pork that begs to be shredded!
9. Rest and serve. Allow the cooked pork to rest in the braising liquid for about 30 minutes; this helps it absorb more flavor. Squeeze those roasted garlic cloves out into the broth and taste for seasoning—add salt and pepper as desired.

There’s nothing like a home-cooked meal bursting with flavor to make everyone feel at home.

Best Way to Enjoy It

Serving this dish is as effortless as preparing it. The pork will be so tender that it practically shreds itself. I love serving it on a large platter, draping those luscious apple and onion slices all around the pork, and generously spooning some of that rich, aromatic braising liquid over everything.

For sides, consider a classic creamy mashed potato or buttery polenta to soak up the juices. A crisp green salad with a tart vinaigrette provides a refreshing contrast, or perhaps some sautéed kale or roasted seasonal root vegetables to keep that cozy vibe alive. And let’s not forget a glass of crisp white wine or a robust cider to complement your meal!

Storage and Reheating Tips

Now that you’ve made a feast, how do you keep those leftovers fresh? First things first, let everything cool down to room temperature before sealing it up. Store the pork and its delicious juices in an airtight container in the refrigerator for up to 3-4 days.

If you’re planning to enjoy this at a later date, it freezes wonderfully! Portion the pork and braising liquid into freezer-friendly bags or containers, and you can savor this delightful dish for up to 3 months. To reheat, simply thaw in the fridge overnight, then warm gently in a saucepan or oven, adding a splash of stock if it seems too dry.

Extra Tips and Advice

1. Searing is essential. It locks in flavors and creates that coveted depth you want in your dish—don’t rush this step!
2. Patience pays off. The longer you let the pork braise, the more tender and flavorful it will be. Resist the urge to turn up the heat; low and slow is the way to achieve that mouthwatering melt-in-your-mouth perfection.
3. Don’t skip the resting period. Letting the pork rest in the braising liquid helps it stay juicy and absorb all those flavors.

Recipe Variations

Feeling adventurous? Here are a few twists to shake things up:

• Fruity flair. Add dried apricots or prunes into the pot for a deeper sweetness and texture.
• Herb swap. Experiment with fresh sage or bay leaves instead of thyme and rosemary for a different aromatic profile.
• Spicy kick. For a soft heat, toss in some red pepper flakes or a chopped chipotle pepper in adobo—this adds a smokiness too.
• Vegan twist. Substitute the pork with a hearty root vegetable medley or mushrooms—those meaty textures will still soak up those delicious flavors.

Ingredients List

• 4-5 lb pork shoulder roast or Boston butt roast
• 2 tablespoons neutral oil
• 2 cups fresh apple cider
• 2 cups chicken stock or broth
• 2 tablespoons Dijon mustard
• 1 tablespoon dehydrated minced onion
• 1 head of garlic, top sliced off opposite the root end
• 3 sprigs of rosemary
• 4 sprigs of thyme
• 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 to Follow

1. Preheat the oven to 325°F (163°C).
2. Trim excess fat from the pork and cut it into 4 large pieces. Pat dry and season with kosher salt and pepper.
3. Heat oil in a Dutch oven over medium-high heat. Sear the pork in batches, 4-5 minutes on each side until browned.
4. Whisk together apple cider, chicken stock, Dijon mustard, and dehydrated minced onion; set aside.
5. Tie rosemary and thyme into a bundle with kitchen twine.
6. Pour in the braising liquid over the seared pork. Add the herb bundle and garlic head, cover, and place in the oven.
7. Braise for 2.5 to 3 hours, flipping the pork halfway through.
8. Near the end of cooking, add the red onion slices and apple wedges around the pork. Cover and bake for an additional 30-45 minutes.
9. Remove from the oven and let rest in the liquid for 30 minutes before serving.
10. Squeeze garlic cloves into the broth, check for seasoning, and serve.

Your Questions Answered

1. How long does it take to cook the pork shoulder? Plan for about 3 hours of braising, plus resting time.
2. Can I use a different cut of meat? While pork shoulder is ideal, you can use other cuts like beef chuck roast, but cooking times may differ.
3. What if I don’t have fresh herbs? Dried herbs can work; just use about a third of the amount called for.
4. How can I add spice to this dish? Consider adding crushed red pepper flakes or a splash of hot sauce to the braising mix.
5. Can I make this recipe ahead of time? Absolutely! It stores wonderfully and tastes even better the next day!

This Apple Cider Braised Pork Shoulder is sure to become a favorite at your dinner table. Nothing beats the satisfaction of a meal well-cooked, full of love and warmth. So, why not give it a try tonight? Come back and share your experiences or any unique twists you’ve added in the comments. Remember, cooking is all about experimenting, and each dish is a chance to learn something new in your culinary journey!

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Apple Cider Braised Pork Shoulder

Cooking Method: Simmering, Slow Cooker Recipes Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food E Easy H Holidays Non Vegetarian W Winter

Difficulty: Beginner Prep Time Cook Time Rest Time Total Time 230 hrs

Cooking Temp: 325  F Servings: 6 Estimated Cost: $ 18 Calories: 765

Best Season: Fall

Description

Apple Cider Braised Pork Shoulder combines the rich flavor of slow-cooked pork with sweet, vibrant notes of apple cider, making for a comforting and easy dish perfect for gatherings or family dinners.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4-5 lb pork shoulder roast or Boston butt roast (This cut is known for its rich marbling.)
• 2 tablespoons neutral oil (Use canola or vegetable oil for searing.)
• 2 cups fresh apple cider (Not apple cider vinegar.)
• 2 cups chicken stock or broth (Pork stock can be used for more flavor.)
• 2 tablespoons Dijon mustard (Enhances flavor of the pork.)
• 1 tablespoon dehydrated minced onion (Alternatively, fresh onions can be used.)
• 1 head garlic (Top sliced off.)
• 3 sprigs rosemary (For aroma.)
• 4 sprigs thyme (For flavor.)
• 1 red onion (Cut into thick slices.)
• 2 firm, tart apples (Peeled and cut into wedges.)
• Kosher salt (To taste.)
• freshly cracked black pepper (To taste.)

Instructions

Cooking Steps

1. Preheat the oven

   Preheat your oven to 325°F (163°C).
   Mark as complete

2. Prepare the pork

   Trim excess fat from the pork and cut it into 4 large pieces. Pat dry and season with kosher salt and pepper.
   Mark as complete

3. Sear the pork

   Heat oil in a Dutch oven over medium-high heat. Sear the pork in batches, 4-5 minutes on each side until browned.
   Avoid overcrowding the pot.
   Mark as complete

4. Mix the braising liquid

   Whisk together apple cider, chicken stock, Dijon mustard, and dehydrated minced onion; set aside.
   Mark as complete

5. Add herbs and garlic

   Tie rosemary and thyme into a bundle with kitchen twine. Pour in the braising liquid over the seared pork. Add the herb bundle and garlic head, cover, and place in the oven.
   Mark as complete

6. Braise the pork

   Braise for 2.5 to 3 hours, flipping the pork halfway through.
   Check for fork tenderness.
   Mark as complete

7. Add apples and onions

   Near the end of cooking, add the red onion slices and apple wedges around the pork. Cover and bake for an additional 30-45 minutes.
   Goal is ultra-tender pork.
   Mark as complete

8. Rest and serve

   Remove from the oven and let rest in the liquid for 30 minutes before serving. Squeeze garlic cloves into the broth, check for seasoning, and serve.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 765kcal

% Daily Value *

Total Fat 45g70%

Saturated Fat 15g75%

Trans Fat 2g

Cholesterol 150mg50%

Sodium 1000mg42%

Potassium 900mg26%

Total Carbohydrate 20g7%

Dietary Fiber 3g12%

Sugars 12g

Protein 65g130%

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Vitamin A 5 IU

Vitamin C 15 mg

Calcium 4 mg

Iron 15 mg

Thiamin 10 mg

Riboflavin 2 mg

Niacin 35 mg

Vitamin B6 20 mg

Vitamin B12 8 mcg

Pantothenic Acid 6 mg

Phosphorus 25 mg

Magnesium 6 mg

Zinc 30 mg

Selenium 30 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Perfect with creamy mashed potatoes or buttery polenta.

Keywords: pork shoulder, apple cider, braised, comfort food