A delicious and hearty recipe for braised pork shoulder cooked in apple cider, perfect for family meals.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:3 to 4 hours
Total Time:3 hours 20 minutes
Yield:Serves 6
Category:Main Dish
Method:Braising
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 to 4 pounds pork shoulder, bone-in or boneless
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 cups apple cider
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 apples, cored and sliced (preferably Granny Smith or Honeycrisp)
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the pork shoulder generously with salt and pepper on all sides.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the pork shoulder and sear it on all sides until browned, about 4-5 minutes per side. Remove the pork and set it aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Pour in the apple cider, scraping the bottom of the pot to deglaze. Add the chicken broth, apple cider vinegar, brown sugar, Dijon mustard, thyme, and rosemary. Stir to combine.
Return the pork shoulder to the pot and nestle it in the liquid. Add the sliced apples on top of the pork.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the pork is fork-tender.
Once done, remove the pot from the oven and let it rest for 15 minutes before slicing. Serve with the braising liquid and apples spooned over the top. Garnish with fresh parsley.
Notes
For a spicier kick, add 1 teaspoon of crushed red pepper flakes to the braising liquid.
Serve the braised pork with mashed potatoes or crusty bread to soak up the delicious sauce.