This apple cider braised pork shoulder is tender and full of flavor! Slow-cooked with apple cider, it’s mouthwatering and perfect for cozy dinners.
The combination of sweet cider and savory pork is just magic! I love serving it with some mashed potatoes—it’s a hug on a plate! You might want to keep extra napkins handy. 😉
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for braising due to its marbling, making it tender and flavorful. If you can’t find pork shoulder, you can use pork butt or even a chuck roast instead.
Apple Cider: Unsweetened apple cider gives the dish great flavor. If unavailable, you can substitute with apple juice, but it may be a bit sweeter. Adjust the brown sugar if needed!
Onion and Garlic: These create a flavorful base. Yellow onions are great here, but you could also use sweet onions or shallots. If you run out of garlic, use garlic powder—about 1 teaspoon for every clove.
Herbs: Fresh thyme and rosemary add depth. If you only have dried herbs, use about one-third of the amount since dried herbs are more concentrated. The same goes for the bay leaves; just one or two dried leaves will do.
How Do I Make Sure My Pork is Tender and Juicy?
The key to tender pork is cooking it low and slow. Braising means cooking in liquid for a long time, and here’s how to do it right:
- Start by searing the pork in hot oil until it’s golden. This locks in flavor.
- Add the onions and garlic to the same pot to soak up the drippings from the pork—that’s where the flavor is!
- Keep the pot covered while it simmers. This traps steam and moisture, ensuring the pork stays juicy.
- Check the pork after about 3 hours. It should shred easily with a fork. If it’s not there yet, give it another half hour.
Make sure to enjoy the process; it’s as much about the aromas that fill your kitchen as it is about the final dish!
Tender Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
- For the Pork:
- 4 to 5 pounds pork shoulder (bone-in or boneless)
- Salt and black pepper, to taste
- For Cooking:
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- For the Braising Liquid:
- 2 cups apple cider (unsweetened)
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Optional: 2 apples, sliced into wedges
- Optional garnish: fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then you’ll need to braise the pork for 3 to 4 hours. The long cooking time means the pork becomes super tender and packed with flavor!
Step-by-Step Instructions:
1. Prepare the Pork Shoulder:
Begin by patting the pork shoulder dry with paper towels. This helps to get a nice sear. Season all sides generously with salt and black pepper for added flavor.
2. Sear the Pork:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the pork shoulder and sear it on all sides until it turns golden brown—about 4-5 minutes per side. Remove the pork from the pot and set it aside for later.
3. Sauté the Onions and Garlic:
Lower the heat to medium and toss in the sliced onion. Cook the onions until they’re soft, which should take about 5 minutes. Add the minced garlic and sauté for another minute until it’s fragrant. Your kitchen will smell wonderful!
4. Add the Braising Liquid:
Now, pour in the apple cider, chicken broth, and apple cider vinegar. Stir in the brown sugar until it’s fully dissolved to sweeten the broth.
5. Combine Everything in the Pot:
Return the seared pork shoulder back into the pot. Add the fresh thyme, rosemary, and bay leaves. If you’re using apples, place the wedges around the pork for extra flavor.
6. Start Braising:
Bring the liquid to a gentle simmer. Then, cover the pot with a tight-fitting lid and reduce the heat to low. Let it braise for about 3 to 4 hours, turning the pork occasionally. You’ll know it’s done when the meat is incredibly tender and easily pulls apart with a fork.
7. Finishing Up:
Once done, carefully remove the pork from the pot and tent it with foil to keep warm. Discard the herb sprigs and bay leaves from the sauce. If you’d like a thicker sauce, you can simmer it uncovered over medium heat until it reduces down a bit.
8. Serve and Enjoy:
Shred or slice the pork shoulder and serve it drizzled with the apple cider sauce. For a pretty touch, garnish with chopped fresh parsley. This dish goes wonderfully with mashed potatoes, roasted veggies, or some crusty bread!
Enjoy every bite of this comforting and delicious dish!
FAQ
Can I Use a Different Cut of Meat?
Absolutely! If you can’t find pork shoulder, pork butt or a chuck roast can be good alternatives. Just keep in mind that cooking times may vary slightly based on the cut.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pot over low heat, adding a splash of apple cider or broth to keep it moist.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the dish a day ahead and refrigerate it after cooking. The flavors often deepen after resting. Just reheat gently before serving.
What Can I Substitute for Apple Cider?
If you don’t have unsweetened apple cider, apple juice can work in a pinch, though it will be sweeter. You might want to reduce the brown sugar in the recipe if you choose this substitute!
