Apple Cider Braised Pork Shoulder (Print)
Succulent pork shoulder slow-braised with apple cider, apples, onions, and herbs for rich fall flavors.
# Ingredients:
→ Main Ingredients
01 -
1.8–2.3 kg pork shoulder roast or Boston butt roast, trimmed of large fat caps
02 -
2 tablespoons neutral oil
03 -
2 cups (480 ml) fresh apple cider (not apple cider vinegar)
04 -
2 cups (480 ml) chicken stock or broth
05 -
2 tablespoons Dijon mustard
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1 tablespoon dehydrated minced onion
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1 head garlic, top sliced off opposite root end
08 -
3 rosemary sprigs
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4 thyme sprigs
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1 red onion, cut into thick slices
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2 firm, slightly tart apples (such as Honeycrisp or Pink Lady), peeled and cut into wedges
12 -
Kosher salt
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Freshly cracked black pepper
# Steps:
01 -
Preheat the oven to 165°C.
02 -
Trim excess fat from the pork shoulder if necessary. Cut into four large pieces, or leave whole if using bone-in.
03 -
Pat pork dry with paper towels. Season all sides generously with kosher salt and freshly cracked black pepper.
04 -
Heat neutral oil in a large Dutch oven over medium-high heat. Sear pork pieces for 4–5 minutes per side until deeply browned, working in batches if needed.
05 -
In a bowl, whisk together apple cider, chicken stock, Dijon mustard, and dehydrated minced onion. Set aside.
06 -
Tie rosemary and thyme sprigs into a bundle with kitchen twine.
07 -
Once pork is browned, pour in the prepared braising liquid. Add the herb bundle and garlic head to the pot. Cover with a lid.
08 -
Place covered Dutch oven in the oven. Braise for about 3 hours, flipping pork halfway through. For boneless cuts, check tenderness after 2.5 hours.
09 -
Arrange sliced red onions and apple wedges around the pork. Re-cover and return to the oven. Continue braising for 30–45 minutes, until pork is very tender.
10 -
Remove Dutch oven from oven. Let pork rest in the braising liquid for 30 minutes before serving. Squeeze garlic cloves from husk into the broth or onto the pork. Adjust seasoning of braising liquid with salt and pepper as needed. Spoon braising juices over pork, apples, and onions to serve.
# Notes:
01 -
Use fresh apple cider, not apple cider vinegar, for proper flavor. Select firm, slightly tart apples such as Honeycrisp or Pink Lady to prevent disintegration during braising.
02 -
If the pork shoulder has significant excess fat, trim before searing to avoid greasiness in the braising liquid.