Description
Apple Cider Braised Pork Shoulder delivers rich, hearty flavors that promise comfort in every bite. Slow-cooked until tender with aromatic spices, this dish brings warmth to your table and delights your senses with its deep, complex profile.
Ingredients
Scale
Meat:
- 4–5 pounds (1.8–2.3 kilograms) pork shoulder roast or Boston butt roast
Aromatics and Seasonings:
- 1 tablespoon dehydrated minced onion
- 1 head of garlic (top sliced off opposite of the root end)
- 3 rosemary sprigs
- 4 thyme sprigs
- 1 red onion (cut into thick slices)
- 2 tablespoons Dijon mustard
- Kosher salt
- Freshly cracked black pepper
Liquids and Produce:
- 2 tablespoons neutral oil
- 2 cups (480 milliliters) fresh apple cider
- 2 cups (480 milliliters) chicken stock or broth
- 2 firm and slightly tart apples (peeled and cut into wedges)
Instructions
- Preheat the oven to 325°F, preparing for a slow-cooking method that will transform the pork shoulder into a tender, flavorful dish.
- Examine the pork shoulder, removing any excessive external fat. Cut into large sections or maintain whole if bone-in, ensuring even cooking and consistent texture.
- Thoroughly dry the meat using paper towels, then generously season with kosher salt and freshly ground black pepper, creating a robust flavor foundation.
- Heat oil in a large Dutch oven over medium-high heat. Carefully place pork pieces, searing each side for 4-5 minutes until a deep, caramelized brown crust forms. Work in batches if necessary to prevent overcrowding.
- Prepare the braising liquid by whisking apple cider, stock, Dijon mustard, and dehydrated onion together. Create a herb bundle using kitchen twine to bind rosemary and thyme sprigs.
- After complete searing, pour the prepared liquid into the Dutch oven. Nestle the herb bundle and whole garlic head among the pork pieces, ensuring even distribution.
- Cover the Dutch oven and transfer to the preheated oven. Braise for approximately 3 hours, rotating meat halfway through cooking time. Begin checking tenderness around 2.5 hours.
- When pork approaches fork-tender consistency, arrange sliced onions and apples around the meat. Return to oven, covered, for an additional 30-45 minutes until meat is exceptionally tender.
- Allow the pork to rest in braising liquid for 30 minutes, enabling juices to redistribute and enhance overall flavor. Squeeze roasted garlic cloves directly into the broth.
- Taste and adjust braising liquid seasoning with salt and pepper. Serve pork accompanied by apples and onions, generously spooning the rich, aromatic cooking liquid over the top.
Notes
- Select fatty pork shoulder cuts for maximum flavor and tenderness, ensuring succulent meat that falls apart easily during braising.
- Choose firm, slightly tart apples like Honeycrisp or Pink Lady to maintain texture and provide balanced acidity during slow cooking.
- Trim excess fat strategically to prevent overly greasy results, but retain enough to keep meat moist and develop rich flavor profiles.
- Consider using bone-in pork shoulder for enhanced depth of taste and natural gelatin release during extended braising process.
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes
- Category: Lunch, Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg