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Apple Cider Braised Pork Shoulder

A cozy and flavorful dish where pork shoulder is braised in apple cider, tenderizing the meat and infusing it with savory herbs, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4-5 lb pork shoulder roast or boston butt roast *
  • 2 tablespoons neutral oil
  • 2 cups fresh apple cider **(not apple cider vinegar!)
  • 2 cups chicken stock or broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dehydrated minced onion
  • 1 head of garlic, top sliced off opposite of the root end
  • 3 sprigs rosemary
  • 4 sprigs 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

Method
 

Preparation
  1. Preheat your oven to 325°F (about the cozy level of a warm hug).
  2. Trim excess fat from the pork if needed and cut it into 4 large pieces or leave it whole if bone-in.
  3. Pat the pork dry with a paper towel and generously season all over with kosher salt and black pepper.
Searing the Pork
  1. Heat the oil in a large Dutch oven over medium-high heat and sear the pork for 4-5 minutes on each side until deeply browned, working in batches if necessary.
  2. While searing, whisk together the cider, stock, Dijon, and dehydrated minced onion in a bowl and set aside. Bundle the rosemary and thyme with kitchen twine.
Braising
  1. Once the pork is browned, pour in the braising liquid and arrange the herbs and garlic in the pot with the pork.
  2. Cover the pot and place it in the oven, braising for 3 hours (check at 2½ hours for boneless). Flip halfway through.
  3. When the pork is almost fork-tender, remove it from the oven, tuck in the onions and apples, cover, and return for an additional 30-45 minutes.
Serving
  1. Let the pork rest in the braising liquid for 30 minutes before serving.
  2. Squeeze out the roasted garlic into the broth and season to taste.
  3. Spoon the juices over the pork, apples, and onions when serving.

Notes

Store leftovers in the fridge for about 3-4 days or freeze for about 2-3 months. Reheat gently before serving. For enhanced flavor, try adding a splash of maple syrup to the braising liquid.