This Tender Apple Cider Braised Pork Shoulder is a cozy dish that combines juicy pork with the sweet touch of apple cider. It’s full of flavor and perfect for a family dinner!
The aroma while it cooks is simply amazing. I love serving it with mashed potatoes to soak up that yummy sauce. Trust me, your kitchen will feel like a warm hug! 😊
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal for braising, as it becomes tender and flavorful. If you can’t find pork shoulder, a pork butt or even a pork loin can work, but they may need a little more attention during cooking since they can dry out more easily.
Apple Cider: Fresh apple cider adds sweetness and depth. If you can’t get unsweetened cider, opt for a good-quality apple juice. Just be mindful of the sweetness when you add brown sugar.
Onion: Yellow onions are the best for this recipe because they become sweet when cooked. If you prefer, you can substitute with sweet onions or shallots, which also caramelize nicely.
Thyme: Dried thyme is convenient, but fresh thyme really takes this dish to another level. If fresh isn’t available, dried will still work fine; just remember you need less of it.
How Do You Perfectly Sear Pork Shoulder?
Searing the pork is vital for flavor. This process locks in juices and gives a nice crust. Here’s how you can get it right:
- Make sure your pot and oil are hot before adding the pork—this prevents sticking.
- Don’t overcrowd the pot; depending on the size, sear in batches if necessary.
- Let it sear without moving it for 4-5 minutes on each side until it’s a rich, golden brown.
Searing creates a lovely foundation for the dish, so don’t skip it! Enjoy the delicious smells that will fill your kitchen. 😊
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 freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- For the Braising Liquid:
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups apple cider (preferably unsweetened)
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme)
- 2 bay leaves
- For the Apples:
- 2 apples, peeled, cored, and sliced (such as Granny Smith or Honeycrisp)
- Optional: fresh parsley, chopped for garnish
How Much Time Will You Need?
This easy recipe will take about 15 minutes of prep time and 3 to 3 ½ hours of cooking time in the oven. The slow braising allows the pork to become tender and full of flavor, making every moment worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This way, it’s warm and ready when you’re done preparing the pork.
2. Season the Pork:
Pat the pork shoulder dry with paper towels to remove excess moisture. Generously season all sides with salt and pepper to enhance the flavor.
3. Sear the Pork:
In a large Dutch oven or heavy ovenproof pot, heat the vegetable oil over medium-high heat until it shimmers. Carefully place the pork shoulder in the pot and sear it on all sides until it’s deeply browned, usually about 4 to 5 minutes per side. Once done, remove the pork from the pot and set it aside.
4. Sauté Onions and Garlic:
In the same pot, add the sliced onion and cook, stirring occasionally, for about 5 to 7 minutes until they are softened and lightly caramelized. Add the minced garlic and cook for an extra minute until fragrant.
5. Add the Braising Liquid:
Pour in the apple cider, chicken broth, and apple cider vinegar. Flick in the brown sugar and stir to combine, making sure to scrape up any delicious browned bits stuck to the bottom of the pot.
6. Season and Prepare for Braising:
Add the dried thyme and bay leaves to the pot. Now, return the pork shoulder, nestling it into the liquid. Scatter the apple slices around and on top of the pork.
7. Braise in the Oven:
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise the pork shoulder for approximately 3 to 3 ½ hours, or until the meat is fork-tender and pulls apart easily.
8. Rest and Serve:
Once the pork is done, carefully remove it from the pot and place it on a serving platter. Tent it loosely with foil to keep it warm. If you like a thicker sauce, you can place the remaining liquid in the pot on the stovetop over medium heat and simmer until it reduces to your desired consistency.
9. Final Touches:
Remove the bay leaves from the sauce, taste, and adjust the seasoning with salt and pepper if necessary. Serve the pork sliced or shredded, and generously spoon the apple cider sauce and apples on top. For a pop of color, garnish with fresh parsley if you’d like.
Enjoy this comforting, flavorful dish with mashed potatoes or roasted vegetables for a complete meal!
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 butt or even pork loin. Just keep in mind that pork loin is leaner and may require a shorter cooking time to prevent drying out.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the dish up to the point of braising, then cover and refrigerate the pork in the braising liquid for up to 24 hours. When you’re ready, just reheat it in the oven until warmed through. The flavors will be even better the next day!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of apple cider or broth to keep it moist.
Can I Substitute Apple Cider?
If you can’t find apple cider, good-quality apple juice can be used, but be cautious of the sweetness. You may want to reduce the brown sugar in the recipe accordingly to balance the flavors.
