This tender apple cider braised pork shoulder is a cozy dish that warms you right up! Juicy pork slowly cooked in sweet apple cider makes for a tasty treat.
Honestly, the smell while it’s cooking is just dreamy! I love serving it with some mashed potatoes to soak up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for braising because of its fat content. If you’re looking for a leaner option, try using pork loin. Just remember, it may not be as tender!
Apple Cider: Unsweetened apple cider will give you that authentic apple flavor without added sugar. If you’re out of cider, you can use apple juice, but go easy on the sweetness to avoid overpowering the dish.
Thyme: Fresh thyme adds a lovely aroma. If fresh isn’t available, dried thyme works too. Just use one-third of the amount since dried herbs are more concentrated.
Onions: Yellow onions are ideal for this recipe due to their sweetness when cooked. If you prefer, shallots can be a great substitute for a milder flavor.
How Do I Properly Brown the Pork Shoulder?
Browning the pork is key to building flavor. Make sure to do this step right by following these simple tips:
- Dry the pork shoulder thoroughly with paper towels. This helps it to brown better.
- Use medium-high heat until the oil is hot but not smoking. This way, you get a nice crust!
- Don’t overcrowd the pot; if needed, brown the pork in batches. Leaving space allows for even cooking.
Each side should take about 4-5 minutes; you want that golden crust! Properly browning the meat enhances the overall flavor of your dish.
Tender Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
- 4 to 5 pounds pork shoulder (bone-in or boneless)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups apple cider (preferably unsweetened)
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- Optional: 1 apple, cored and sliced for added sweetness
- Fresh parsley, chopped (for garnish)
Time Estimated for Cooking:
This recipe will take about 15 minutes for prep and 3 to 4 hours for braising in the oven. Let’s set aside around 4.5 hours in total, including cooking time and making sure everything is nice and tender!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by preheating your oven to 325°F (163°C). Pat the pork shoulder dry with paper towels. This is important to get a nice crust when browning. Season it generously with salt and pepper on all sides. This is your chance to add flavor early!
2. Brown the Pork:
In a large heavy-bottomed Dutch oven or an oven-safe pot, heat the vegetable oil over medium-high heat until it’s shimmering. Add the pork shoulder and brown it on all sides, about 4-5 minutes per side. Once it has a beautiful golden crust, remove it from the pot and set it aside on a plate.
3. Sauté the Veggies:
In the same pot, lower the heat to medium. Add the sliced onion, chopped carrots, and chopped celery. Cook these veggies, stirring occasionally, until they become soft and slightly caramelized, which takes about 7-8 minutes. This step adds sweetness and depth of flavor.
4. Add Garlic and Deglaze:
Once the veggies are ready, stir in the minced garlic and cook for another minute until fragrant. Then, pour in the apple cider, chicken broth, and apple cider vinegar. Make sure to scrape up any flavorful browned bits stuck to the bottom of the pot—every bit counts!
5. Combine and Braise:
Return the browned pork shoulder to the pot. Sprinkle in the thyme and add the bay leaf. If you’re using apple slices, tuck those around the pork too. Bring the liquid to a gentle simmer on the stovetop.
6. Oven Time:
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the pork for 3 to 4 hours, turning the pork occasionally if you can. You’ll know it’s done when it’s fork-tender and pulls apart easily.
7. Finishing Touches:
When the pork is done, take it out of the oven and remove it from the pot. Tent it with foil to keep warm while you finish up. Skim off any excess fat from the braising liquid. If you’d like a thicker sauce, you can simmer the liquid on medium heat until it reduces slightly.
8. Serve Up!
Slice or shred the pork and serve with a generous spoonful of the apple cider braising sauce on top. Garnish with chopped parsley for a fresh touch. This dish pairs perfectly with mashed potatoes, roasted vegetables, or any of your favorite sides!
This method results in incredibly tender pork infused with sweet and savory apple cider flavors—perfect for a comforting meal that you and your loved ones will enjoy. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Pork?
Yes! While pork shoulder is ideal for braising due to its fat content, you can also use pork loin for a leaner option. Just keep in mind that it may not be as tender as shoulder after cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or on the stove over low heat, adding a splash of broth or water to maintain moisture.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the dish a day in advance and store it in the fridge. Reheat gently before serving to let the flavors meld even more!
What If I Don’t Have Apple Cider?
If you don’t have apple cider, you can substitute it with apple juice or pear juice. Just remember to adjust the sweetness slightly, as apple juice is generally sweeter than cider.
