Description
This Irresistible Apple Cider Braised Pork Shoulder is a comforting fall recipe featuring tender, slow-braised pork infused with the sweet and tangy flavors of apple cider, apples, and aromatic herbs. Perfect for a hearty family meal, the pork shoulder is seared to lock in flavor, then gently cooked until fork-tender in a savory apple cider sauce.
Ingredients
Scale
Meat
- 4-5 lb pork shoulder (boneless, excess fat trimmed)
Liquids & Sauces
- 4 cups apple cider (good quality)
- 2 tbsp apple cider vinegar
- 1 cup chicken broth (low-sodium)
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
Produce
- 1 large onion (yellow, chopped)
- 2 large apples (Honeycrisp or Granny Smith, peeled and chopped)
- 4 cloves garlic (minced)
Herbs & Spices
- 1 tbsp thyme (dried)
- 1 tsp rosemary (dried)
- 2 bay leaves
- 2 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
Other
- 2 tbsp brown sugar (light, packed)
- 2 tbsp all-purpose flour (optional, for thickening the sauce)
- 2 tbsp water (optional, for thickening the sauce)
Instructions
- Season the Pork: Pat the pork shoulder dry with paper towels to remove any moisture. Generously season all sides with salt and black pepper to enhance flavor.
- Sear the Pork: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the pork shoulder and sear for 4-5 minutes on each side until the exterior is nicely browned, which helps develop depth of flavor.
- Remove Pork: Take the seared pork out of the pot and set aside temporarily.
- Sauté Onions: Add chopped onion to the same pot and cook, stirring occasionally, for 5-7 minutes until the onions become soft and translucent.
- Add Apples and Garlic: Stir in the chopped apples and minced garlic, cooking another 3-5 minutes to slightly soften the apples and release garlic aroma.
- Deglaze Pot: Pour in the apple cider vinegar and scrape up the browned bits from the bottom of the pot with a wooden spoon, incorporating all the flavor.
- Add Liquids and Seasonings: Pour in the apple cider and chicken broth. Stir in Dijon mustard, brown sugar, dried thyme, rosemary, and bay leaves to create a rich braising liquid.
- Return Pork to Pot: Place the pork shoulder back into the Dutch oven, making sure the braising liquid comes about halfway up the sides of the meat for even cooking.
- Braise: Bring the mixture to a simmer over medium heat. Once simmering, cover the pot and reduce heat to low. Let the pork braise gently for 3-4 hours, or until it becomes fork-tender and easily shredded.
- Rest the Pork: Remove the pork from the pot and let it rest for 10-15 minutes to allow the juices to redistribute, ensuring moist and tender meat.
- Reduce Sauce: Skim off any excess fat from the braising liquid, then simmer the liquid uncovered for 15-20 minutes to thicken slightly and concentrate the flavors.
- Thicken Sauce (Optional): Whisk together the flour and water to form a smooth slurry. Slowly stir this into the simmering sauce and cook for an additional 2-3 minutes until the sauce thickens to your desired consistency.
- Combine and Serve: Shred the rested pork and add it back into the thickened sauce. Stir well to coat the meat evenly and simmer for another 5-10 minutes before serving.
Notes
- Use a good quality apple cider for best flavor; avoid those with added preservatives or artificial flavors.
- The flour slurry for thickening the sauce is optional, depending on your preferred sauce consistency.
- Leftovers store well refrigerated in an airtight container for up to 4 days and reheat gently on the stovetop.
- This dish pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.
- For a Paleo or gluten-free version, substitute the all-purpose flour with cornstarch or arrowroot powder for thickening.
