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Apple Cider Braised Pork Shoulder

Tender Apple Cider Braised Pork Shoulder for Cozy Nights

Enjoy a heartwarming one-pot meal of Apple Cider Braised Pork Shoulder, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Resting Time 30 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 4-5 lb Pork Shoulder Choose bone-in for richer flavor; boneless is quicker to cook.
  • 2 tablespoons Oil Neutral oil, ideal for searing the pork; olive oil works as a substitute.
For the Braising Liquid
  • 2 cups Fresh Apple Cider Provides natural sweetness and depth of flavor; avoid apple cider vinegar.
  • 2 cups Chicken Stock/Broth Adds moisture and richness; vegetable broth is a great non-meat alternative.
  • 2 tablespoons Dijon Mustard Introduces tanginess and complexity; substitute with whole grain mustard if preferred.
  • 1 tablespoon Dehydrated Minced Onion Enhances savory flavor; fresh onion is fine but may alter cook times.
For the Aromatics
  • 1 head Garlic Top sliced off to infuse flavor; will mellow significantly during cooking.
  • 3 sprigs Fresh Rosemary Bring fragrant herbal notes.
  • 4 sprigs Fresh Thyme Bring fragrant herbal notes.
  • 1 Red Onion Thick slices add sweetness; yellow onions can be swapped if needed.
  • 2 Firm Apples Peeled and wedged; Honeycrisp or Gala are recommended.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Trim any excess fat from the pork shoulder, cutting it into large pieces if using boneless, or leave it whole if bone-in. Pat the pork dry and season with salt and pepper.
  3. In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the pork pieces and sear until deeply browned, about 4-5 minutes per side.
  4. While the pork is searing, whisk together the apple cider, chicken stock, Dijon mustard, and minced onion in a bowl.
  5. Once browned, remove the pork. Bundle the rosemary and thyme with twine. Pour the braising liquid into the pot, adding the herb bundle and garlic.
  6. Return the pork to the Dutch oven, cover with a lid, and braise for about 3 hours, flipping midway.
  7. After 3 hours, carefully remove the lid and add the red onion and apple wedges. Cover and braise for an additional 30-45 minutes.
  8. Once tender, remove the pot from the oven and let the pork rest in the braising liquid for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 1gSugar: 5gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 10mg

Notes

Perfect for serving over creamy mashed potatoes or in warm rolls. Can be prepped in advance for busy evenings or gatherings.

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