This Apple Cider Braised Pork Shoulder is juicy and full of flavor! The pork cooks slowly and gets tender, while the apple cider adds a sweet touch that everyone will love.
You won’t believe how easy it is to make this delicious dish. Just throw everything in your pot, let it cook, and enjoy the yummy smells filling your kitchen. Perfect for cozy dinners! 🍏🍖
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for braising due to its fat content. If you’re looking for a substitute, you can use beef chuck roast, but it will change the flavor profile.
Apple Cider: Go for fresh, unfiltered apple cider if possible; it adds a depth of flavor. If you don’t have it, you can substitute with apple juice, but it will be less rich.
Onions: I prefer using sweet onions like Vidalia or yellow onions. They caramelize beautifully and enhance the dish. If you need a quick swap, red onions will also work in a pinch.
Apples: I often reach for Granny Smith for a tart kick, but Honeycrisp or Fuji can add a sweeter flavor. Feel free to mix different apples for a more complex taste!
How Do I Ensure My Pork Turns Out Perfectly Tender?
The key to tender pork is slow and steady cooking. Braising allows the tough fibers of the pork to break down over time. Here’s how to nail it:
- Pat the pork shoulder dry. Dry meat browns better, adding flavor.
- Sear it well on all sides—this locks in juices. Don’t rush this step!
- Make sure the cider mixture covers half of the pork. Too little moisture can dry it out.
- Let it braise for the full time—3.5 to 4 hours is ideal. You want it to be fork-tender.
- Rest the pork before slicing; this helps distribute the juices throughout the meat.
Enjoy your cooking adventure, and don’t hesitate to tweak the recipe to match your taste!
Tender Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
Main Ingredients:
- 4 to 5 pounds boneless pork shoulder (also called pork butt)
- Salt and freshly ground black pepper, to taste
For Cooking:
- 2 tablespoons olive oil
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 large apples (such as Granny Smith or Honeycrisp), cored and sliced
For the Braising Liquid:
- 2 cups apple cider (unfiltered if possible)
- 1 cup chicken broth or stock
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar or maple syrup
Seasonings:
- 2 teaspoons dried thyme or 4 sprigs fresh thyme
- 1 teaspoon dried rosemary or 2 sprigs fresh rosemary
- 1/2 teaspoon ground cinnamon (optional)
- 2 bay leaves
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 3.5 to 4 hours for braising in the oven. Don’t forget to let the pork rest for 10-15 minutes after cooking. In total, set aside about 4.5 to 5 hours for this delicious dish to be ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 300°F (150°C). This low and slow cooking will help make the pork deliciously tender.
2. Prepare the Pork:
Using paper towels, pat the pork shoulder dry. Generously season all sides with salt and pepper—this adds great flavor!
3. Sear the Pork:
Heat the olive oil in a large Dutch oven or an oven-safe heavy pot over medium-high heat. Once it’s hot, sear the pork shoulder on all sides until browned, about 4-5 minutes per side. Remove the pork from the pot and set it aside on a plate.
4. Sauté the Onions:
Lower the heat to medium. Add the sliced onions to the pot and sauté for 5-7 minutes until they are soft and translucent. This step will caramelize the onions and add depth to your dish.
5. Add Garlic and Apples:
Stir in the minced garlic and cook for about 1 minute until fragrant. Then, add the apple slices and cook for another 3 minutes until they start to soften.
6. Mix the Braising Liquid:
Pour in the apple cider, chicken broth, and apple cider vinegar. Add the brown sugar or maple syrup, thyme, rosemary, cinnamon (if using), and bay leaves. Stir everything together so they blend well.
7. Return the Pork:
Place the seared pork shoulder back into the pot, making sure it’s nestled into the apple cider mixture. The liquid should come about halfway up the pork; add more cider or broth if needed.
8. Braise in the Oven:
Cover the pot with a lid and transfer it to the preheated oven. Let it braise for about 3.5 to 4 hours, or until the pork becomes very tender and easily pulls apart with a fork.
9. Rest the Pork:
Once cooked, carefully remove the pot from the oven. Transfer the pork to a cutting board or platter and tent it loosely with foil. Allow it to rest for 10-15 minutes to keep it juicy.
10. Reduce the Sauce:
While the pork is resting, place the pot back on the stovetop over medium heat. Simmer the braising liquid for 10-15 minutes to reduce and thicken it slightly.
11. Final Touches:
Remove the bay leaves and any thyme/rosemary sprigs. Taste the sauce and adjust seasoning if needed, adding more salt or sweetness to your preference.
12. Serve and Enjoy:
Slice or shred the pork shoulder and serve it topped with the reduced apple cider sauce and apples. This dish pairs wonderfully with creamy mashed potatoes, roasted vegetables, or crusty bread.
Enjoy this hearty and aromatic dish that’s sure to impress family and friends! 🍏🍖
FAQ for Tender Apple Cider Braised Pork Shoulder
Can I Use a Different Cut of Meat?
Absolutely! While pork shoulder is ideal for braising due to its fat content, you can substitute it with beef chuck roast. Just keep in mind that the flavors will differ slightly, and you may need to adjust the cooking time depending on the size.
What Can I Substitute for Apple Cider?
If you don’t have apple cider on hand, apple juice is an acceptable substitute, though it may result in a sweeter flavor. You can also dilute some apple juice with a little vinegar to mimic the acidity of cider.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet or microwave, adding a splash of apple cider or stock to keep the meat moist.
Can I Make This Recipe Ahead of Time?
Yes! This dish can be prepared a day in advance. Simply follow the recipe, then refrigerate the cooked pork shoulder in its sauce overnight. When ready to serve, reheat gently on the stove until heated through, and enjoy!
