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Apple Cider Braised Pork Shoulder

Cozy Up with Apple Cider Braised Pork Shoulder Tonight

This Apple Cider Braised Pork Shoulder combines sweet apple cider with savory pork for a cozy fall dinner.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 4-5 lbs Pork Shoulder Roast Bone-in provides more flavor; boneless is quicker to cook.
For the Braising Liquid
  • 2 tablespoons Neutral Oil Any high smoke point oil will work, such as canola or vegetable oil.
  • 2 cups Fresh Apple Cider Use fresh, unfiltered apple cider.
  • 2 cups Chicken Stock/Broth Can substitute vegetable stock for a vegetarian option.
  • 2 tablespoons Dijon Mustard Can substitute with honey mustard if desired.
  • 1 tablespoon Dehydrated Minced Onion Fresh onions can be used if not available.
For Flavor
  • 1 head Garlic Whole head adds sweetness and depth.
  • 3 Fresh Rosemary Sprigs
  • 4 Fresh Thyme Sprigs
  • 1 Red Onion Can use yellow or white onion as substitutes.
For Sweetness and Texture
  • 2 Firm, Tart Apples Ideal varieties include Honeycrisp or Pink Lady.
For Seasoning
  • Kosher Salt
  • Freshly Cracked Black Pepper

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Apple Cider Braised Pork Shoulder
  1. Preheat your oven to 325°F (163°C). Trim excess fat from the pork shoulder, chopping into four large pieces or leaving whole if bone-in.
  2. Pat the pork pieces dry using paper towels and season generously with kosher salt and freshly cracked black pepper.
  3. Heat 2 tablespoons of neutral oil in a large Dutch oven over medium-high heat. Sear the pork until browned, about 4-5 minutes on each side.
  4. Whisk together 2 cups of apple cider, 2 cups of chicken stock, 2 tablespoons of Dijon mustard, and 1 tablespoon of dehydrated minced onion.
  5. Pour the braising liquid into the Dutch oven with the pork, and add the herb bouquet and garlic.
  6. Cover the Dutch oven and braise in the oven for about 3 hours, checking tenderness at the 2.5-hour mark.
  7. Halfway through, carefully flip the pork and add the red onion and wedged apples.
  8. Once fork-tender, remove from oven and let rest for 30 minutes in the braising juices before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 8gVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

Leftovers are magic! Store them properly to enjoy an even richer flavor the next day.

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