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Apple Cider Braised Pork Shoulder

Savory Apple Cider Braised Pork Shoulder for Ultimate Comfort

Apple Cider Braised Pork Shoulder is a comforting dish that turns a tough cut of pork into juicy perfection with the sweet hint of apple cider.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 4 to 5 lbs Pork Shoulder or Boston Butt Best when bone-in
For the Braising Liquid
  • 2 tbsp Neutral Cooking Oil Ideal for searing
  • 2 cups Fresh Apple Cider Homemade apple juice can be a substitute
  • 2 cups Chicken Broth Use vegetable broth for lighter options
  • 2 tbsp Dijon Mustard Adds tangy complexity
  • 1 tbsp Dried Minced Onion Fresh onion works as well
  • 1 head Garlic Roasted for sweetness, slice the top off
For the Aromatics
  • 3 sprigs Rosemary Fresh herbs
  • 4 sprigs Thyme Fresh herbs
  • Kosher Salt To taste
  • Freshly Ground Black Pepper To taste
  • 1 Red Onion Cut into thick rounds
  • 2 Tart Apples Peeled and wedged, recommends Granny Smith or Honeycrisp

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C) for the slow braising process.
  2. Trim excess fat from the pork shoulder and season with kosher salt and black pepper.
  3. In a Dutch oven, heat neutral cooking oil and sear the pork for 4-5 minutes on each side.
  4. Whisk together apple cider, chicken broth, Dijon mustard, and dried minced onion.
  5. Make a bouquet garni with rosemary and thyme; slice the top off the garlic head.
  6. Pour the braising liquid over the pork, add the herb bundle and garlic.
  7. Cover and braise in the oven for 2.5 to 3 hours, checking for doneness.
  8. Add red onion and tart apples when pork is nearly fork-tender; braise for another 30-45 minutes.
  9. Let the pork rest in the braising liquid for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 32gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

Searing is key to developing flavors; avoid substituting cider with vinegar, and do not open the pot frequently while braising for best results.

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