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Apple Cider Braised Pork Shoulder

Apple Cider Braised Pork Shoulder: Your Ultimate Fall Comfort Food

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Enjoy the flavorful warmth of Apple Cider Braised Pork Shoulder, a comforting dish perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 4-5 lb Pork Shoulder A budget-friendly cut that becomes irresistibly tender with slow cooking.
For the Braising Liquid
  • 2 tablespoons Neutral Oil Ideal for searing the pork; can substitute with canola or vegetable oil.
  • 2 cups Fresh Apple Cider Provides the dish with sweetness and tang.
  • 2 cups Chicken Stock or Broth Adds moisture and depth; swap with vegetable stock for lighter taste.
  • 2 tablespoons Dijon Mustard Enhances the flavor with a mild tang.
  • 1 tablespoon Dehydrated Minced Onion Offers onion flavor without added moisture.
For Aromatics
  • 1 head Garlic Adds aromatic depth; leave whole to mellow flavor during cooking.
  • 3 sprigs Rosemary Fresh herb for a fragrant touch.
  • 4 sprigs Thyme Complements the dish with earthy notes.
For Sweetness and Texture
  • 1 piece Red Onion Adds sweetness and texture.
  • 2 pieces Firm and Slightly Tart Apples Helps balance savory flavors; Honeycrisp, Gala, or Pink Lady are excellent choices.
For Seasoning
  • Kosher Salt Essential for flavor; adjust to taste.
  • Freshly Cracked Black Pepper Essential for flavor; adjust to taste.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C) to ensure the perfect baking temperature.
  2. Trim excess fat from the pork shoulder and cut it into 4 large pieces. Season all sides with kosher salt and freshly cracked black pepper.
  3. In a large Dutch oven, heat 2 tablespoons of neutral oil over medium-high heat. Sear each side of the pork for about 4-5 minutes until golden brown.
  4. Whisk together 2 cups of fresh apple cider, 2 cups of chicken stock, 2 tablespoons of Dijon mustard, and 1 tablespoon of dehydrated minced onion.
  5. Tie 3 sprigs of rosemary and 4 sprigs of thyme together with kitchen twine. Place the herb bouquet and the head of garlic into the pot.
  6. Pour the braising liquid over the seared pork, cover the pot with its lid, and braise for 3 hours, flipping the pork halfway through.
  7. After 2.5 hours, scatter chopped red onion and apple wedges around the pork, then cover and return to the oven for an additional 30-45 minutes.
  8. Once the pork is fork-tender, remove it from the oven and let it rest in the braising liquid for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 400mgPotassium: 700mgFiber: 1gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

This dish improves in flavor as it rests, making it perfect for meal prep. Consider using a bone-in pork shoulder for a richer flavor.

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