Apple Cider Braised Pork Shoulder

5 from 1 vote

Apple cider braised pork shoulder cooked low and slow in a Dutch oven until fork-tender, with apples, herbs, and a rich, savory sauce.

Prep Time15

Cook Time2 30

Course: Main, Main Course, Main Dish

Cuisine: American

Keyword: apple, braised, pork

Servings:

Calories: 369kcal

Ingredients

5 lbs Pork Shoulder 3-5 lbs, cut in large pieces
2 Onions large, sliced
3 Garlic cloves crushed
2 Apple Sweet, like Fuji, Gala, or Honeycrisp - cored and quartered
1 Apple Tart, like Granny Smith or McIntosh - cored and quartered
2 cups Apple cider
2 cups Chicken stock
2 tsp Apple cider vinegar
1 tbsp Olive oil
3 sprigs Rosemary
5 sprigs Thyme
Kosher salt
Black pepper

Instructions

Preheat the oven to 325°F.
Cut the pork shoulder into large pieces, trimming excess fat or tough connective tissue if needed. Season generously on all sides with kosher salt and black pepper.
5 lbs Pork Shoulder, Kosher salt, Black pepper
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, add the pork and sear until deeply browned on all sides, about 4–5 minutes per side. Do not overcrowd the pan.
1 tbsp Olive oil
Transfer the pork to a plate and set aside.
Reduce the heat to medium and add the sliced onions to the Dutch oven. Cook for about 5 minutes, stirring often, scraping up any browned bits from the bottom of the pot.
2 Onions
Add the crushed garlic and cook for 1 minute, just until fragrant.
3 Garlic cloves
Add the apple cider, apple cider vinegar, and chicken stock. Bring to a gentle boil, scraping the bottom of the pot to fully deglaze.
2 cups Chicken stock, 2 tsp Apple cider vinegar, 2 cups Apple cider
Return the browned pork to the Dutch oven along with the apples, rosemary, and thyme. Reduce the heat to a simmer, cover, and transfer to the oven.
2 Apple, 1 Apple, 3 sprigs Rosemary, 5 sprigs Thyme
Cover the Dutch oven and place it in the oven. Braise for 2 1/2 hours or until the pork shoulder is fork tender and falls apart easily.
Carefully remove the pork from the Dutch oven and set aside. Place the pot back on the stovetop and simmer the braising liquid uncovered for about 30 minutes, until slightly reduced and concentrated.
Return the pork to the Dutch oven and heat through for about 5 minutes. Remove from heat and serve with your favorite side(s).

Notes

Leftover apple cider braised pork shoulder stores well in the refrigerator for up to 4 days and tastes even better the next day as the flavors continue to develop. Reheat gently on the stovetop or in the oven with a little of the sauce to keep the pork moist.

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