This tender apple cider braised pork shoulder is a cozy dish that warms your heart and fills your tummy. With juicy pork cooked slowly in sweet apple cider, it’s a true comfort food!
The smell while it cooks is pure magic! I can’t help but sneak tastes while it simmers. Serve it with mashed potatoes for an easy and tasty meal that feels like a hug on a plate!
Key Ingredients & Substitutions
Pork Shoulder: This cut is great for braising due to its marbled fat that keeps the meat juicy. If you’re looking for a leaner option, you can use pork loin, but it may not be as tender. A beef chuck roast could also work if you prefer beef.
Apple Cider: Fresh apple cider gives a sweet and tart flavor. If you can’t find it, apple juice is a good substitute, though it’s sweeter. You might consider adding a splash of vinegar to mimic the tartness.
Onion & Garlic: These aromatics build the flavor base. Yellow onions are my go-to, but sweet onions like Vidalia will also work well. Fresh garlic is a must for the best taste; avoid powdered garlic if possible for maximum flavor.
Apples: Using tart apples like Granny Smith balances the sweetness. If you can’t find them, any firm variety like Honeycrisp or Cortland will do.
How Do I Sear the Pork Shoulder Properly?
Searing the pork is an important step that gives the meat a rich flavor and helps lock in juices. Here’s how to do it:
- Always preheat your pan—ensuring it’s hot means better browning.
- Use enough oil to coat the bottom of the pan. Wait until it’s shimmering before adding the meat.
- Don’t overcrowd the pan; if your shoulder is large, do it in batches.
- Let it cook without moving for 4-5 minutes until it’s golden brown before flipping it.
Perfectly seared pork will develop a nice crust, adding depth to your dish. Enjoy the process!
Tender Apple Cider Braised Pork Shoulder
Ingredients:
- 4 to 5 pounds pork shoulder, bone-in or boneless
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 to 3 cups apple cider (preferably fresh or natural)
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar or maple syrup
- 2 teaspoons dried thyme (or 3-4 sprigs fresh thyme)
- 2 sprigs fresh rosemary (optional)
- 2 bay leaves
- 2 medium apples, cored and sliced (such as Granny Smith or Fuji)
- Optional garnish: fresh parsley or thyme
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 3 to 3.5 hours for cooking in the oven. This slow braising makes the pork tender and flavorful, so don’t rush it! Enjoy the lovely aromas filling your kitchen while it cooks!
Step-by-Step Instructions:
1. Preheat and Season:
Start by preheating your oven to 325°F (163°C). While that’s heating up, generously season your pork shoulder on all sides with salt and fresh black pepper. This adds flavor right from the start!
2. Sear the Pork:
In a heavy, oven-safe Dutch oven or large pot, heat the olive oil over medium-high heat. Once the oil is shimmering hot, carefully add the pork shoulder. Sear it on all sides until it’s deeply browned, which should take about 4-5 minutes per side. This creates a delicious crust! Once browned, carefully remove the pork and set it aside on a plate.
3. Cook the Aromatics:
Lower the heat to medium and add the sliced onion to the same pot. Cook the onions for about 5-7 minutes until they are soft and translucent. Then, add the minced garlic and cook for another minute, stirring until fragrant.
4. Combine the Braising Liquid:
Now it’s time to add the star of the dish: the apple cider! Pour it into the pot, using a wooden spoon to scrape the bottom to loosen any browned bits. This will add flavor to your braising liquid. Next, stir in the chicken broth, apple cider vinegar, and brown sugar. Mix it well!
5. Add Herbs and Apples:
Add the dried thyme, rosemary (if using), bay leaves, and sliced apples into the pot. Stir everything together to combine the ingredients nicely!
6. Return the Pork:
Place the pork shoulder back into the pot, making sure the liquid comes about halfway up the sides of the meat. If needed, add more chicken broth or cider to ensure it has enough liquid. Bring this mixture to a gentle simmer on the stove.
7. Braise in the Oven:
Once it’s simmering, cover the pot with its lid and carefully transfer it to your preheated oven. Let the pork braise for about 3 to 3.5 hours. You’ll know it’s done when the meat is fork-tender and pulls apart easily.
8. Rest and Serve:
Once the pork is done, take it out of the oven and let it rest for 10-15 minutes. This helps the juices redistribute in the meat. If you’d like, you can strain the braising liquid and simmer it on the stove to reduce it slightly into a flavorful sauce.
9. Final Touches:
Shred or slice the pork shoulder and serve it with the reduced sauce and braised apples. Garnish with fresh parsley or thyme for a pop of color!
Enjoy your tender, flavorful apple cider braised pork shoulder—perfect with mashed potatoes, roasted vegetables, or crusty bread!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Pork for This Recipe?
Absolutely! While pork shoulder is ideal for its tenderness and flavor, you can substitute it with pork loin for a leaner option. Just keep in mind that it may not be as tender if overcooked. A beef chuck roast will also work if you prefer beef!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stovetop. If the sauce has thickened, you may want to add a splash of chicken broth or water to loosen it up.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the dish up to the braising step and then refrigerate it for up to 24 hours. Just make sure to cool it completely before refrigerating. When you’re ready, reheat it in the oven at 325°F (163°C) until warmed through.
What Can I Serve as a Side Dish?
This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a simple salad. If you’re looking for a low-carb option, try serving it over cauliflower rice or with steamed green beans!
