Description
Warm apple cider braised pork shoulder delivers pure comfort straight from your kitchen, melting tender meat that practically falls apart with rich, tangy autumn flavors. Slow-cooked with fragrant herbs and a splash of sweet cider, this hearty dish brings rustic charm to your family dinner table.
Ingredients
Scale
Protein:
- 4.5 lbs pork shoulder roast or boston butt roast
Aromatics and Liquids:
- 2 cups apple cider
- 2 cups chicken stock or broth
- 1 red onion
- 1 head garlic
- 2 apples
Herbs, Spices, and Seasonings:
- 3 rosemary sprigs
- 4 thyme sprigs
- 2 tablespoons dijon mustard
- 1 tablespoon dehydrated minced onion
- 2 tablespoons neutral oil
- Kosher salt
- Freshly cracked black pepper
Instructions
- Pat the 4.5 lb pork shoulder completely dry with paper towels, then generously season all surfaces with 1 tablespoon kosher salt and 1 teaspoon freshly cracked black pepper.
- Heat 2 tablespoons neutral oil in a Dutch oven over medium-high heat until shimmering. Carefully place the seasoned pork into the hot pan, searing each side for 4-5 minutes to develop a deep golden-brown crust.
- Peel and roughly chop 1 red onion and 2 firm apples. Crush 1 whole head of garlic, separating the cloves but leaving skins on.
- Pour 2 cups apple cider and 2 cups chicken stock into the Dutch oven around the seared pork. Whisk in 2 tablespoons dijon mustard and 1 tablespoon dehydrated minced onion.
- Scatter the chopped onions, apple pieces, and garlic cloves around the meat. Lay 3 rosemary sprigs and 4 thyme sprigs on top of the pork.
- Cover the Dutch oven with a tight-fitting lid and transfer to a preheated 325°F oven. Braise for 3.5 hours, ensuring the liquid stays at a gentle simmer.
- Check the pork’s tenderness by piercing with a fork – it should slide in effortlessly. Remove the pot from the oven and let the meat rest for 20 minutes before slicing.
- Transfer the pork to a cutting board and slice against the grain. Strain the braising liquid and spoon it over the meat before serving.
Notes
- Use a heavy Dutch oven to ensure even heat distribution and help the pork become meltingly tender during braising.
- Select a well-marbled pork shoulder with a good fat cap to guarantee rich, succulent meat that won’t dry out during the long cooking process.
- Check the meat’s tenderness after 3 hours by gently pulling with two forks – if it shreds easily, your braising is perfect.
- For a gluten-free version, confirm your chicken stock and mustard are certified gluten-free before preparing the recipe.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Pork
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
- Calories: 175
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 17 g
- Cholesterol: 65 mg