Description

This Apple Cider Braised Pork Shoulder is a tender, flavorful dish featuring pork shoulder slow-braised in fresh apple cider, chicken broth, and aromatic herbs. The pork is seared to develop a rich crust, then cooked low and slow in an oven with garlic, rosemary, thyme, onions, and tart apples, resulting in a juicy and aromatic entree perfect for a comforting meal.

Ingredients

Scale

Pork and Seasoning

4-5 lb pork shoulder roast or Boston butt roast
Kosher salt, to taste
Freshly cracked black pepper, to taste
2 tablespoons neutral oil (such as canola or vegetable oil)

Braising Liquid

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

Aromatics and Vegetables

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 (such as Honeycrisp, Pink Lady, or Gala), peeled and cut into wedges

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Instructions

Preheat the Oven: Set your oven to 325°F (163°C) to prepare for slow braising.
Prepare the Pork: Trim any large fat caps from the pork shoulder. You can cut the pork into four large pieces or leave it whole if using a bone-in roast. Pat the pork dry with paper towels, then season generously all over with kosher salt and freshly cracked black pepper.
Sear the Pork: Heat the neutral oil in a large Dutch oven over medium-high heat. Once hot, arrange the pork in a single layer and sear for 4-5 minutes on each side until a deep brown crust forms. Sear all sides, doing this in batches if necessary.
Mix Braising Liquid and Prepare Herbs: While the pork is searing, whisk together the fresh apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a bowl. Tie the rosemary and thyme sprigs together with kitchen twine to form a bundle.
Start Braising: After searing, pour the braising liquid into the Dutch oven with the pork. Nestle the herb bundle and the sliced garlic head into the pot. Cover the Dutch oven and place it in the preheated oven.
Braise the Pork: Cook the pork for about 3 hours, checking at the 2.5-hour mark if using boneless to prevent overcooking. Flip the pork halfway through the braising time to ensure even cooking. The pork should be nearly fork-tender at this point.
Add Onions and Apples: Remove the pork from the oven briefly and arrange the sliced red onions and apple wedges around the meat. Cover the pot and return it to the oven for an additional 30-45 minutes until the pork is very tender and the apples have softened but still hold their shape.
Rest and Serve: Remove the pork from the oven and let it rest in the braising liquid for 30 minutes. Then squeeze the softened garlic cloves from the head into the broth or directly onto the pork. Adjust seasoning of the braising liquid with salt and pepper to taste. Serve the pork with the apples, onions, and plenty of the flavorful braising juices spooned over.

Notes

For bone-in vs. boneless pork details and guidance, refer to the full blog post for best results.
If your pork has thick layers of fat, trim some excess fat before searing to prevent greasiness.
Use firm and slightly tart apples such as Honeycrisp, Pink Lady, or Gala for the best texture and flavor. Avoid Granny Smith, Red Delicious, or Golden Delicious apples, as they tend to break down too much during cooking.

Nutrition

Serving Size: 1 serving (approximately 6 oz pork with apples and onions)
Calories: 480
Sugar: 12g
Sodium: 480mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 42g
Cholesterol: 120mg