This easy apple cider braised pork shoulder is comfort food at its best! The pork is tender and juicy, cooked slowly in sweet apple cider that gives it a delicious flavor.
Honestly, it’s one of my favorites! The smell while it cooks is heavenly. I love serving it with mashed potatoes to soak up all that tasty sauce. You’ll want to make this again and again!
Key Ingredients & Substitutions
Pork Shoulder: This cut is fantastic for braising and becomes wonderfully tender. If you’re looking for a healthier option, you could use pork loin, but it might not be as juicy. A similar cut like pork butt works well, too.
Apple Cider: Fresh or unfiltered cider adds great flavor. If you’re out of cider, you can use white grape juice as a substitute but keep an eye on the sweetness. Some people like to mix it with a bit of vinegar for a tangy kick.
Onions: Red onions bring a mild sweetness, but yellow or white onions can also work. If you prefer a milder taste, shallots are a fantastic option as well.
Apples: Granny Smith apples are tart and perfect here, but feel free to use any apple that you enjoy eating—Fuji, Honeycrisp, or even a mix for complexity!
How Do You Achieve Perfectly Braised Pork?
The key to great braised pork is low and slow cooking. Here are some helpful techniques for a successful outcome:
- Searing: Make sure to sear the pork well. This caramelizes the meat, adding depth of flavor. Give it enough time to brown on all sides!
- Layering Flavors: Sautéing the onions and garlic first builds great flavors. Scraping the pot when adding cider pulls out tasty bits for extra richness.
- Monitor the Temperature: A low oven temperature ensures the meat cooks evenly. Use a meat thermometer; you’re looking for around 190°F to 200°F for melt-in-your-mouth pork.
- Resting: Let the meat rest after cooking. This keeps it juicy for slicing and makes it easier to handle.
With these tips, you’ll have a delicious meal that everyone will love! Enjoy cooking this comforting dish!
Easy Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
For the Pork:
- 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
For the Aromatics:
- 2 large onions, thinly sliced (red onions preferred)
- 4 cloves garlic, minced
For the Braising Liquid:
- 2 cups apple cider (preferably unfiltered or fresh)
- 1 cup chicken broth or stock
- 2 tablespoons apple cider vinegar
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 teaspoons fresh rosemary leaves (or 1 teaspoon dried rosemary)
- 1 to 2 tablespoons Dijon mustard (optional for added flavor)
- 1 tablespoon brown sugar or honey (optional, for sweetness)
For the Apples:
- 2 to 3 large apples, peeled, cored, and sliced into wedges (such as Granny Smith or Fuji)
For Thickening (optional):
- 2 tablespoons all-purpose flour or cornstarch
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and roughly 3 to 4 hours of cooking time. The long, slow braising makes the pork super tender and incredibly flavorful!
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 325°F (160°C) so that it’s nice and hot by the time you’re ready to braise.
2. Prepare the Pork:
Take the pork shoulder and pat it dry with paper towels. Then, season it generously all over with salt and black pepper. This helps enhance the flavor of the meat.
3. Sear the Meat:
In a large, heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once it’s hot and shimmering, add the pork shoulder. Sear it well on all sides until you get a nice deep brown color, about 4-5 minutes per side. Then, remove the pork from the pot and set it aside.
4. Sauté the Onions and Garlic:
Reduce the heat to medium and add your sliced onions to the pot. Sauté them for about 8 minutes or until they become soft and translucent. Then add the minced garlic and cook for 1 additional minute until it’s fragrant.
5. Add the Liquid:
Pour in the apple cider, scraping the bottom of the pot to loosen any delicious browned bits. Then, add the chicken broth, apple cider vinegar, thyme, rosemary, Dijon mustard (if you’re using it), and brown sugar or honey. Stir everything together well.
6. Return the Pork:
Place the pork shoulder back into the pot and nestle it into the liquid. Surround it with the sliced apples.
7. Begin Braising:
Bring the liquid to a gentle simmer. Cover the pot with a tight-fitting lid and carefully transfer it to the preheated oven.
8. Cook Until Tender:
Braise the pork for about 3 to 4 hours. The meat should be tender and easily pull apart with a fork when it’s ready.
9. Let It Rest:
Once cooked, remove the pot from the oven. Transfer the pork to a cutting board and tent it with foil to keep warm while you prepare the sauce.
10. Thicken the Sauce (Optional):
If you want to thicken the sauce, place the pot back on the stovetop over medium heat. Mix the flour or cornstarch with 2-3 tablespoons of cold water to create a slurry, and stir it into the simmering sauce. Cook, stirring frequently, until the sauce thickens, about 3-5 minutes.
11. Serve:
Slice or shred the pork shoulder and serve it hot with the apples, onions, and sauce generously spooned over. This delicious dish pairs beautifully with mashed potatoes or roasted vegetables.
Enjoy your tender, flavorful apple cider braised pork shoulder!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Meat?
Yes! While pork shoulder is ideal for braising due to its fat content, you can substitute it with pork butt or even pork loin. Keep in mind that pork loin may cook faster and be less juicy.
What Apples Are Best for Braising?
Granny Smith and Fuji apples are great choices because their tartness balances the sweetness of the cider. You can mix different varieties for added depth of flavor if you like!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to keep it moist.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the pork shoulder ahead of time and let it cool before refrigerating. Simply reheat it covered in the oven at a low temperature when you’re ready to serve!
