There’s something undeniably comforting about a beautifully braised pork shoulder. It’s like wrapping yourself in a warm blanket on a chilly evening, where the aromatic notes of apple cider meld with mellow herbs and garlic, creating a symphony of flavors. If you ask me, braising is one of the most forgiving cooking methods—you get to season, sear, and then let the oven do all the heavy lifting. This recipe for Braised Pork Shoulder with Apple Cider has become a staple in my home, often making an appearance on special occasions or cozy Sundays. Let me share the secrets behind this family favorite!
Why you’ll love this recipe
Imagine a tender, fall-apart piece of pork shoulder that’s saturated with the sweetness of apple cider and the subtle tang of Dijon mustard. The slow cooking method allows all the flavors to mingle and deepen, turning an ordinary cut of meat into a feast fit for kings and queens. Plus, it’s a one-pot wonder! After a few hours in the oven, you’ll be left with not just luscious meat but also a rich, velvety gravy that can elevate any side dish from good to unforgettable.
What’s more, this recipe celebrates seasons—apples in fall, fresh herbs year-round. It has a versatility that’s hard to beat, making it appropriate for casual dinners or more upscale gatherings. Honestly, can you think of a cozier dish to enjoy while huddled around the table with loved ones? Your friends and family will think you’ve been slaving away in the kitchen all day when really, it’s the oven doing the work!
Gather these ingredients
Now, let’s dive into what you’ll need to create this culinary masterpiece:
- 4-5 pound bone-in pork shoulder: Look for a well-marbled cut. The fat will melt during cooking, ensuring the meat remains juicy and tender.
- 1 tablespoon olive oil: Extra virgin, if possible, for maximum flavor.
- 2 medium to large yellow onions, sliced: Their natural sweetness will caramelize beautifully during the cook.
- 2 Granny Smith apples, sliced: Their tart nature gives a perfect contrast to the richness of the pork.
- 8 cloves garlic, smashed: Because who can resist the magic of garlic?
- 3 cups apple cider: Go for the good stuff—fresh, unfiltered if you can find it.
- 2 tablespoons apple cider vinegar: It adds a wonderful tang that balances the sweetness.
- 2 tablespoons Dijon mustard: For a little spice that complements the cider.
- 2 tablespoons brown sugar: This helps to caramelize and deepen flavors.
- 15 fresh sage leaves: Earthy and aromatic, they pair perfectly with pork.
- 4 sprigs fresh thyme: A touch of brightness that’s essential for this recipe.
- 2 bay leaves: These add a deep, herbal layer of flavor.
- Kosher salt and freshly cracked pepper: Essential for seasoning at every stage.
- 2 tablespoons butter: For richness in the gravy.
- 2 tablespoons flour: This will help thicken your delicious sauce.
- 2 cups strained braising liquid: The magic elixir from your braising adventure.
- Splash of apple cider vinegar and 1 tablespoon butter: For a finishing touch.
What I love about this lineup is its simplicity. Each ingredient plays a vital role in bringing this dish to life, so think about quality when you shop—you won’t regret it!
The cooking process explained
Ready to roll up your sleeves? Let’s transform those ingredients into a dish that will tantalize your taste buds.
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Preheat your oven: Set it to 325°F (163°C) and let it warm up while you prep.
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Sear the pork: Heat 1 tablespoon of olive oil in a 5-quart braising pan over medium-high heat. Make sure you pat that pork shoulder dry with a paper towel, then season it generously with salt and pepper. This is where you get your beautiful crust, so sear it on all sides until you see a golden brown color forming. Once that’s achieved, remove it from the pan and set it aside.
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Cook the aromatics: Lower your heat to medium and toss in the sliced onions and apples. Add a pinch of salt and pepper, and cook them down for about 5 minutes, stirring often. As they soften, the flavors will start to meld beautifully, so don’t rush this step!
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Add the garlic: Toss in the smashed garlic and sauté for another minute—just enough time for it to release its heavenly aroma.
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Craft the braising liquid: Stir in the apple cider, apple cider vinegar, Dijon mustard, brown sugar, and a couple more pinches of salt and pepper. Mix it all until nicely blended.
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Nestle in those herbs: Take your sage, thyme, and bay leaves and nestle them right into that flavorful mixture.
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Return the pork to the pan: Place the pork shoulder back into the pot—make sure it’s nestled comfortably in that liquid, then cover it tightly with a lid.
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Braise it: Pop the whole thing in your preheated oven. Allow it to braise for about 3 hours or until it’s fork-tender. If you can, flip the pork halfway through; this helps it cook evenly.
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Rest and shred: After three hours, take it out of the oven and let the pork rest in the liquid for 30 minutes—this part is crucial for keeping it juicy! Then, remove the pork, shred it with forks, and set it aside.
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Make the gravy: Strain the braising liquid into a measuring cup, discarding the solids. Skim off any excess fat. Now, in a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour for around 2 minutes—this is a crucial step to avoid lumps in your gravy. Gradually whisk in 2 cups of your strained liquid, letting it simmer until it thickens. Finish with a splash of apple cider vinegar and a tablespoon of butter.
Now, your kitchen should smell like the essence of autumn!
Best way to enjoy it
Serving this dish is where you can really have fun. I recommend piling the shredded pork on a bed of creamy mashed potatoes—think fluffy clouds of buttery bliss, soaking up all that incredible gravy. Or go for a rustic crusty bread, perfect for mopping up the savory sauce.
And let’s not forget the sides! A fresh green salad with a light vinaigrette balances the richness of the pork beautifully, while roasted veggies bring color and additional flavor to your spread.
How to store
You know that famous saying about leftovers being even better the next day? Well, it’s especially true here!
To store, let the pork and gravy cool completely. Place them in airtight containers and refrigerate for up to 3-4 days. For longer storage, you can freeze the shredded pork and gravy in freezer-safe containers for up to 3 months. Just thaw it in the fridge overnight before reheating.
When it’s time to dig in, gently reheat on the stovetop or in the microwave, adding a splash of water or more apple cider if it gets too thick. Remember, food safety first—so make sure to heat it thoroughly!
Helpful cooking tips
Here are a few of my trusted tips for this recipe to help you shine like a pro in your kitchen:
- Searing is key: Don’t rush searing the pork. It builds flavor through caramelization. The golden crust is where the magic begins!
- Use a meat thermometer: If you want to skip the guessing game, insert a meat thermometer into the thickest part of the pork. Look for about 195°F (90°C) to ensure tenderness.
- Adjust the sweetness: If you prefer a sweeter profile, add more brown sugar or even a splash of maple syrup!
- Herb swaps: Fresh herbs add a wonderful complexity, but if you’re out of sage or thyme, feel free to play with what you have on hand—rosemary or even oregano can work beautifully.
Creative Twists
If you’re feeling adventurous, here are a few variations to jazz things up!
- Spicy kick: Add a sprinkle of red pepper flakes when you sauté the onions for a bit of heat.
- Different fruits: Substitute with pears or even a medley of apples for an eclectic twist.
- Herb infusion: Mix in a touch of fresh rosemary with sage for a more aromatic dish.
- Gluten-free option: Replace the all-purpose flour with cornstarch or a gluten-free flour blend when making the gravy.
Experimenting can yield delightful results, so don’t be shy!
Ingredients list
- 4-5 pound bone-in pork shoulder
- 1 tablespoon olive oil
- 2 medium/large yellow onions, sliced
- 2 Granny Smith apples, sliced
- 8 cloves garlic, smashed
- 3 cups apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 15 fresh sage leaves
- 4 sprigs fresh thyme
- 2 bay leaves
- Kosher salt
- Fresh cracked pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups strained braising liquid
- Splash of apple cider vinegar
- 1 tablespoon butter
Directions to follow
- Preheat oven to 325°F (163°C).
- Heat 1 tablespoon of olive oil in a braising pan over medium-high heat.
- Pat the pork shoulder dry, season it generously with salt and pepper, and sear on all sides until golden brown. Remove and set aside.
- Reduce heat to medium. Add sliced onions and apples with a pinch of salt and pepper. Cook for 5 minutes.
- Add smashed garlic and cook for an additional minute.
- Stir in apple cider, apple cider vinegar, Dijon mustard, brown sugar, and another pinch of salt and pepper until well combined.
- Nestle in sage leaves, thyme, and bay leaves, then place pork shoulder back in the pan, covering it tightly with a lid.
- Braise in oven for 3 hours or until pork is fork-tender, flipping halfway through if possible.
- Once done, remove from the oven and let the pork rest in the braising liquid for 30 minutes.
- Shred the pork and strain the braising liquid, discarding solids. Skim off fat.
- In a saucepan, melt 2 tablespoons of butter. Stir in 2 tablespoons of flour, cooking for 2 minutes.
- Whisk in 2 cups of strained braising liquid, simmering until thickened. Finish with a splash of apple cider vinegar and a tablespoon of butter.
- Serve pork over mashed potatoes, smothered with gravy.
Your questions answered
- Can I use a different cut of pork?: While pork shoulder is ideal for braising, you can use pork butt or even ribs. Just adjust cooking time accordingly.
- What to serve with it?: Think creamy mashed potatoes, roasted Brussels sprouts, or a crisp garden salad. You can’t go wrong!
- What’s the prep time?: About 20-30 minutes for prep, followed by 3 hours in the oven. Totally worth it for the mouthwatering results!
- Can I make it ahead?: Absolutely! This dish actually gets better after a day in the fridge, allowing the flavors to deepen.
- Is it suitable for freezing?: For sure! Just ensure it’s in airtight containers and thaw it in the fridge before reheating.
I think you’re going to absolutely love trying this recipe. The aromas that waft through your kitchen will have everyone jingling bells with glee! So grab your apron and get ready to dive into a cooking adventure filled with warmth, flavor, and a touch of nostalgia. Don’t forget to share your experiences or any unique twists you try—I can’t wait to hear all about it. Happy cooking!
Braised Pork Shoulder with Apple Cider
Description
This delicious braised pork shoulder is infused with apple cider, garlic, and a medley of herbs, resulting in tender, flavorful meat and a rich gravy that's perfect for cozy dinners.Ingredients
Instructions
-
Preheat the oven
Set it to 325°F (163°C) and let it warm up while you prep. -
Sear the pork
Heat 1 tablespoon of olive oil in a 5-quart braising pan over medium-high heat. Pat the pork shoulder dry with a paper towel, season generously with salt and pepper, and sear on all sides until golden brown. Remove and set aside. -
Cook the aromatics
Lower heat to medium. Add sliced onions and apples with a pinch of salt and pepper. Cook for 5 minutes.Stir often to meld flavors. -
Add garlic
Add smashed garlic and cook for an additional minute.Let it release its aroma. -
Add the braising liquid
Stir in apple cider, apple cider vinegar, Dijon mustard, brown sugar, and a pinch of salt and pepper until well combined. -
Nestle in the herbs
Add sage, thyme, and bay leaves, then return the pork shoulder to the pot, covering it tightly with a lid. -
Braise
Place in the preheated oven and braise for about 3 hours or until fork-tender, flipping halfway through if possible. -
Rest and shred
Remove from oven and let the pork rest in the liquid for 30 minutes, then shred. -
Make the gravy
Strain the braising liquid, removing solids. In a saucepan, melt 2 tablespoons of butter, stir in 2 tablespoons of flour for 2 minutes, then gradually whisk in strained liquid and simmer until thickened.Finish with a splash of apple cider vinegar and a tablespoon of butter. -
Serve
Serve shredded pork over mashed potatoes or crusty bread, smothered with gravy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 800kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 120mg40%
- Sodium 600mg25%
- Potassium 800mg23%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 70g140%
- Vitamin A 600 IU
- Vitamin C 8 mg
- Calcium 50 mg
- Iron 3 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 5 mcg
- Thiamin 0 mg
- Riboflavin 0.2 mg
- Niacin 6 mg
- Vitamin B6 0.5 mg
- Folate 5 mcg
- Vitamin B12 1.5 mcg
- Pantothenic Acid 1 mg
- Phosphorus 400 mg
- Magnesium 30 mg
- Zinc 5 mg
- Selenium 30 mcg
- Copper 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
