This tender apple cider braised pork shoulder is a cozy meal that’s perfect for chilly days. The pork cooks low and slow in a tasty apple cider mix, making it super juicy and flavorful!
I love serving it with some mashed potatoes to soak up that rich sauce. Trust me, you’ll want to savor every bite, and your guests will definitely come back for seconds! 😋
Key Ingredients & Substitutions
Pork Shoulder: A great choice for braising due to its marbled fat, which keeps it moist. If you can’t find pork shoulder, pork butt is a good alternative. You can also use beef chuck if you prefer.
Apple Cider: Unsweetened apple cider brings a wonderful flavor. If it’s unavailable, use apple juice or a mix of apple juice and a bit of vinegar for acidity.
Onion: I recommend using yellow onions for a balanced sweetness. If you’re out, white or sweet onions work too. Just steer clear of red onions as they may alter the flavor.
Herbs: Fresh thyme and rosemary add great depth. If fresh is hard to find, dried versions work; just use about a third of the amount.
How Do I Get The Best Sear On The Pork Shoulder?
Getting a good sear on the pork is crucial for flavor. This step enhances the overall taste of the dish through the Maillard reaction, locking in juices. Here’s how to do it:
- Make sure your pot is hot enough before adding the oil. It should shimmer but not smoke.
- Don’t crowd the pot; you want space for the meat to brown. If your pork shoulder is large, cut it into smaller pieces.
- Let the meat sear without moving it for a good 4-5 minutes on each side. Resist the urge to flip too early!
With these tips and insights, you’re on your way to making a delightful apple cider braised pork shoulder. Happy cooking!
Tender Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
- 4 to 5 pounds pork shoulder (also called pork butt), bone-in or boneless
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups apple cider (unsweetened)
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar or maple syrup
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 2 bay leaves
- Optional: 2 apples, cored and sliced (for added apple flavor and texture)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and then about 3 to 4 hours for braising in the oven. The total time for this dish from start to finish is around 4 hours, including resting time for the pork.
Step-by-Step Instructions:
1. Preheat and Prepare the Pork:
Preheat your oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. This step is important for getting a good sear. Season it generously with salt and pepper on all sides.
2. Sear the Pork:
In a large heavy oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the pork shoulder and sear it on all sides until nicely browned, about 4-5 minutes per side. Once done, remove the pork from the pot and set it aside on a plate.
3. Cook the Aromatics:
Reduce the heat to medium and add the sliced onions into the pot. Sauté until they soften and become golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pot:
Pour in the apple cider and use a wooden spoon to scrape up any browned bits from the bottom of the pot, which adds flavor to your dish.
5. Add the Liquids and Spices:
Next, add the chicken broth, apple cider vinegar, brown sugar, thyme, rosemary, and bay leaves. Stir everything together until well combined.
6. Return the Pork:
Return the seared pork shoulder to the pot, nestling it into the liquid. If you’re using apples, scatter the slices around the pork now.
7. Braise in the Oven:
Cover the pot with a tight-fitting lid or aluminum foil, then place it in the preheated oven. Allow the pork to braise for 3 to 4 hours, or until it becomes fork-tender and pulls apart easily.
8. Rest and Serve:
Once the pork is done, carefully remove it from the pot and place it on a cutting board. Tent it with foil and let it rest for about 10-15 minutes. Meanwhile, skim any excess fat from the surface of the braising liquid. You can also simmer it on the stovetop over medium heat to reduce and thicken it if you desire a richer sauce.
9. Enjoy Your Meal!
Shred or slice the pork and serve it with the apple cider braising sauce drizzled over the top. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or crusty bread to soak up all that delicious sauce!
Happy cooking and enjoy this hearty meal!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Meat?
Absolutely! While pork shoulder is ideal due to its fat content and tenderness, you can also use pork butt or even beef chuck. Just adjust the cooking time slightly, as different meats may require different braising durations.
What Should I Do If I Don’t Have Apple Cider?
If you can’t find apple cider, you can substitute it with apple juice or a mixture of apple juice and a splash of vinegar to maintain the tartness. This will still result in a delicious braising liquid!
Can I Prepare This Recipe Ahead of Time?
Yes, you can make this dish ahead of time! Cook the pork as instructed, let it cool, then store it in the fridge for up to 3 days. Reheat gently on the stove or in the oven before serving to enjoy it warm and flavorful.
How Do I Store Leftovers?
Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently before serving.
These FAQs should help you navigate any concerns while making your Tender Apple Cider Braised Pork Shoulder. Enjoy your cooking adventure!
