This tender apple cider braised pork shoulder is a cozy dish that’s perfect for any gathering. The pork is slow-cooked in apple cider, making it juicy and full of flavor.
Honestly, it’s like a hug on a plate! I love serving it with mashed potatoes or crusty bread to soak up all that delicious sauce. Give it a try; you’ll be hooked!
Key Ingredients & Substitutions
Pork Shoulder: A bone-in pork shoulder is ideal for juicy results, but boneless will work too. If you’re looking for leaner meat, try using pork loin instead, though it may not be as tender.
Apple Cider: Go for unfiltered apple cider for a richer flavor. If you can’t find it, you can use apple juice, though the taste will be sweeter. You might want to reduce any added sugar if using juice.
Onion & Garlic: Yellow onions are the best choice for caramelizing, providing a sweet base. If you’re out, shallots can also add a nice flavor. Feel free to increase the garlic if you love its taste!
Apples: Granny Smith adds tartness, while Honeycrisp offer a sweet crunch. You can substitute any other cooking apple you prefer, just make sure they hold up well during cooking.
How Do I Achieve Perfect Braised Pork?
The key to juicy and tender braised pork lies in the slow cooking process. Follow these steps for best results:
- Start browning the pork on medium-high heat. This adds flavor through caramelization.
- Don’t rush the browning; take 4-5 minutes on each side. A good sear locks in moisture.
- Low, slow braising in the oven at 300°F helps the collagen break down, giving you tender meat.
- Keep the pot covered to maintain moisture. Add apples near the end for a tender texture without turning mushy.
- If you want a thicker sauce, remove the pork once it’s cooked and reduce the cooking liquid over medium heat.
Following these techniques will result in a wonderfully tender and flavorful dish that you’ll want to make again! Enjoy your cooking!
Tender Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
- 4 to 5 lbs pork shoulder (also called pork butt), bone-in or boneless
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups apple cider (unfiltered if possible)
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 2 bay leaves
- 2 medium apples (such as Granny Smith or Honeycrisp), cored and sliced
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and approximately 3 to 3.5 hours for braising in the oven. Make sure to plan for some extra time if you want to reduce the sauce for thickness. It’s a hands-off recipe once it’s in the oven, leaving you free to tend to other things!
Step-by-Step Instructions:
1. Preheat and Prepare the Pork:
First, preheat your oven to 300°F (150°C). Next, take the pork shoulder and pat it dry with paper towels. This helps ensure a good sear. Generously sprinkle salt and black pepper all over the meat to enhance the flavor.
2. Sear the Pork:
In a large, heavy oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the pork shoulder. Brown it on all sides, taking about 4-5 minutes per side to build that delicious flavor. When it’s nicely browned, remove the pork and set it aside on a plate.
3. Sauté the Aromatics:
In the same pot, add the sliced onion and cook it, stirring occasionally, for about 3-4 minutes until it begins to soften. Then, toss in the minced garlic and let it cook for an additional minute until it’s fragrant. Your kitchen will start to smell amazing!
4. Create the Braising Liquid:
Now, pour in the apple cider followed by the chicken broth and apple cider vinegar. Stir in the brown sugar, dried thyme, and bay leaves. Bring the mixture to a gentle simmer. This flavorful liquid will make your pork shoulder incredibly tender!
5. Combine and Cover:
Return the browned pork shoulder back into the pot. Nestle the sliced apples around the pork so they can absorb all that delicious flavor. Cover the pot with a tight-fitting lid to keep the moisture in and place it in the preheated oven.
6. Braise the Pork:
Braise the pork for about 3 to 3.5 hours. You’ll know it’s done when the meat is fall-apart tender and can easily be pulled apart with a fork.
7. Finish Up:
Once done, carefully remove the pork from the pot and cover it loosely with foil to keep it warm. If you like a thicker sauce, place the pot on the stove and let the liquid simmer over medium heat until it reduces a bit.
8. Serve:
Finally, slice or shred the tender pork shoulder and serve it with the warm apple slices and sauce ladled generously on top. Garnish with fresh parsley if you like, and enjoy this savory and slightly sweet dish with your favorite sides!
Bon appétit!
Can I Use a Different Cut of Meat?
Yes! While pork shoulder is ideal for braising due to its fat content, you can use pork loin for a leaner option. Just remember that pork loin may cook faster and can become dry if overcooked, so keep an eye on it!
What Should I Do If I Can’t Find Apple Cider?
If you can’t find apple cider, you can substitute it with apple juice, though it will be sweeter. To balance the sweetness, you might want to reduce the amount of brown sugar in the recipe.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze them for up to 3 months. Just make sure to let it cool completely before freezing!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the dish a day in advance, and the flavors will deepen. Simply reheat it on the stove or in the oven at a low temperature until warmed through. Just be cautious not to overcook the meat during reheating!
