Description
Tender and flavorful, this Apple Cider Braised Pork Shoulder recipe is a comforting dish perfect for a cozy family dinner. The pork is slow-cooked in a savory-sweet apple cider broth until it’s fall-apart tender, infused with aromatic herbs and garlic. Served with tender apples and onions, this dish is a true crowd-pleaser.
Ingredients
Units
Scale
Pork Shoulder:
- 4–5 lb pork shoulder roast or boston butt roast
- 2 tablespoons neutral oil
- Kosher salt
- Freshly cracked black pepper
Braising Liquid:
- 2 cups fresh apple cider
- 2 cups chicken stock or broth
- 2 tablespoons dijon mustard
- 1 tablespoon dehydrated minced onion
Additional:
- 1 head of garlic
- 3 rosemary sprigs
- 4 thyme sprigs
- 1 red onion
- 2 firm and slightly tart apples, peeled and cut into wedges
Instructions
- Preheat the oven: Preheat the oven to 325°F.
- Prepare the pork: Trim excess fat from the pork shoulder, season with salt and pepper, and sear in a dutch oven.
- Prepare the braising liquid: Whisk together apple cider, chicken stock, dijon mustard, and minced onion.
- Add ingredients: Tie herbs in a bundle, add to the pot with the pork, and pour in the braising liquid.
- Braise: Cover and braise in the oven for about 3 hours, adding onions and apples halfway through.
- Rest and serve: Let the pork rest in the liquid, then serve with the braising juices, apples, and onions.
Notes
- For a richer flavor, you can sear the onions and apples before adding them to the braise.
- Adjust the seasoning of the braising liquid to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: Approximately 10g
- Sodium: Approximately 600mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 15g
- Trans Fat: Approximately 0g
- Carbohydrates: Approximately 15g
- Fiber: Approximately 2g
- Protein: Approximately 40g
- Cholesterol: Approximately 120mg
