Description
This Irresistible Apple Cider Braised Pork Shoulder is a comforting fall dish featuring tender, flavorful pork braised in a rich apple cider sauce with aromatic herbs, apples, and a hint of sweetness. Perfect for cozy dinners, this recipe gradually cooks pork shoulder until fork-tender, resulting in moist, juicy meat infused with warm spices and vibrant apple flavors.
Ingredients
Scale
Meat
- 4-5 lb pork shoulder (boneless, excess fat trimmed)
Liquids
- 4 cups apple cider (good quality)
- 1 cup chicken broth (low-sodium)
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
Produce
- 1 large onion (yellow, chopped)
- 2 large apples (Honeycrisp or Granny Smith, peeled and chopped)
- 4 cloves garlic (minced)
Seasonings & Flavorings
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar (light, packed)
- 1 tbsp thyme (dried)
- 1 tsp rosemary (dried)
- 2 bay leaves
- 2 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
Thickening (optional)
- 2 tbsp all-purpose flour
- 2 tbsp water
Instructions
- Season the pork: Pat the pork shoulder dry with paper towels and season generously with salt and pepper to enhance the meat’s flavor.
- Sear the pork: Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder for 4-5 minutes on each side until nicely browned, developing a flavorful crust.
- Set pork aside: Remove the seared pork from the pot and set aside temporarily to prepare the rest of the ingredients.
- Sauté onion: Add chopped onion to the pot and cook for 5-7 minutes until softened and translucent, building the base flavor.
- Add apples and garlic: Stir in chopped apples and minced garlic, cooking for another 3-5 minutes to release their aromas and sweetness.
- Deglaze the pot: Pour in apple cider vinegar and scrape up any browned bits stuck to the bottom to incorporate deep flavor into the sauce.
- Add liquids and seasonings: Pour in apple cider and chicken broth, then stir in Dijon mustard, brown sugar, thyme, rosemary, and bay leaves, combining all flavor components.
- Return pork to pot: Nestle the pork back into the pot, ensuring the liquid reaches halfway up the sides of the meat for even braising.
- Braise the pork: Bring to a simmer, cover, reduce heat to low, and braise gently for 3-4 hours until the pork is fork-tender and easily shreddable.
- Rest and shred pork: Remove the pork and let it rest for 10-15 minutes to retain juices, then shred the meat using forks.
- Reduce sauce: Skim excess fat from the braising liquid and simmer for 15-20 minutes until the sauce is slightly thickened and flavorful.
- Thicken sauce (optional): Whisk together flour and water until smooth, then stir the mixture into the sauce and cook for another 2-3 minutes to thicken further.
- Combine pork and sauce: Add shredded pork back into the sauce, stir to coat thoroughly, and simmer for another 5-10 minutes to meld flavors.
Notes
- Use good quality apple cider for the best depth of flavor.
- Honeycrisp or Granny Smith apples work well as their tartness balances the sweetness.
- Thickening the sauce with flour is optional but adds a nice consistency.
- Leftovers reheat well and make excellent sandwiches or tacos.
- Adjust salt and pepper seasoning to taste before serving.
- Try adding a pinch of cinnamon or nutmeg for extra fall warmth.
