Apple Cider Braised Pork Shoulder is a hearty and flavorful dish that combines the sweetness of apple cider with tender, slow-cooked pork. This recipe is perfect for fall gatherings or any occasion where comfort food is desired!
Ingredients
- 3-4 pounds pork shoulder (also known as pork butt)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups apple cider (not vinegar)
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 apples, cored and sliced (such as Granny Smith or Honeycrisp)
- Fresh thyme or parsley for garnish (optional)
Timing
Making Apple Cider Braised Pork Shoulder takes about 20 minutes for preparation and 3-4 hours for cooking.
Instructions
Step 1: Prepare the Pork
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Sear the Pork: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the pork shoulder with salt and pepper. Sear the pork on all sides until browned, about 3-4 minutes per side. Remove the pork from the pot and set aside.
Step 2: Sauté Aromatics
- Cook Onions and Garlic: In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Add Liquids and Seasoning
- Combine Ingredients: Pour in the apple cider, chicken broth, apple cider vinegar, brown sugar, Dijon mustard, cinnamon, and dried thyme. Stir to combine.
- Return Pork: Place the seared pork shoulder back into the pot, nestling it into the liquid. Add the sliced apples on top.
Step 4: Braise the Pork
- Cover and Cook: Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the pork is fork-tender and easily shreds.
Step 5: Shred and Serve
- Shred the Pork: Remove the pot from the oven. Carefully take out the pork shoulder and let it rest for a few minutes. Shred the pork using two forks.
- Serve: Return the shredded pork to the pot and stir to combine with the sauce and apples. Serve warm, garnished with fresh thyme or parsley if desired.
Nutritional Information
Here’s a quick overview of the nutritional content of Apple Cider Braised Pork Shoulder (per serving, based on 8 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 28g |
| Fat | 20g |
| Carbohydrates | 14g |
| Sugar | 8g |
Tips for Customization
- Add Vegetables: Consider adding carrots or celery to the pot for extra flavor and nutrition.
- Spice Variations: Experiment with spices such as allspice or nutmeg for a different flavor profile.
- Serving Suggestions: Serve the braised pork over mashed potatoes, rice, or with crusty bread to soak up the delicious sauce.
Storage Instructions
Store any leftover Apple Cider Braised Pork Shoulder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Conclusion
Apple Cider Braised Pork Shoulder is a comforting and flavorful dish that highlights the sweetness of apple cider and the richness of slow-cooked pork. Perfect for family dinners or special occasions, this recipe is sure to impress!
FAQs
Can I make this dish in a slow cooker?
Yes! After searing the pork and sautéing the onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the pork is tender.
Can I freeze the braised pork?
Yes! After cooking, let it cool completely, then store in an airtight container in the freezer for up to 2 months. Reheat in the oven or stovetop before serving.
Apple Cider Braised Pork Shoulder Recipe
Ingredients
- • 3-4 pounds pork shoulder (also known as pork butt)
- • 2 tablespoons olive oil
- • 1 large onion, chopped
- • 4 cloves garlic, minced
- • 2 cups apple cider (not vinegar)
- • 1 cup low-sodium chicken broth
- • 2 tablespoons apple cider vinegar
- • 2 tablespoons brown sugar
- • 1 tablespoon Dijon mustard
- • 1 teaspoon ground cinnamon
- • 1 teaspoon dried thyme
- • 1/2 teaspoon salt
- • 1/2 teaspoon black pepper
- • 2-3 apples, cored and sliced (such as Granny Smith or Honeycrisp)
- • Fresh thyme or parsley for garnish (optional)
Instructions
Step 1: Prepare the Pork
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Sear the Pork: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the pork shoulder with salt and pepper. Sear the pork on all sides until browned, about 3-4 minutes per side. Remove the pork from the pot and set aside.
Step 2: Sauté Aromatics
- Cook Onions and Garlic: In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Add Liquids and Seasoning
- Combine Ingredients: Pour in the apple cider, chicken broth, apple cider vinegar, brown sugar, Dijon mustard, cinnamon, and dried thyme. Stir to combine.
- Return Pork: Place the seared pork shoulder back into the pot, nestling it into the liquid. Add the sliced apples on top.
Step 4: Braise the Pork
- Cover and Cook: Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the pork is fork-tender and easily shreds.
Step 5: Shred and Serve
- Shred the Pork: Remove the pot from the oven. Carefully take out the pork shoulder and let it rest for a few minutes. Shred the pork using two forks.
- Serve: Return the shredded pork to the pot and stir to combine with the sauce and apples. Serve warm, garnished with fresh thyme or parsley if desired.
