Apple Cider Braised Pork (Printer-Friendly)
Tender pork shoulder slowly braised in apple cider with herbs and caramelized onions for rich flavor.
# What You'll Need:
→ Pork
01 -
3 to 4 lb pork shoulder (bone-in or boneless)
02 -
Salt and freshly ground black pepper
→ Aromatics
03 -
2 tbsp olive oil
04 -
1 to 2 large onions, thinly sliced
05 -
4 to 6 garlic cloves, smashed or chopped
→ Liquids
06 -
2 cups apple cider
07 -
1 cup chicken stock or broth
08 -
2 tbsp apple cider vinegar
→ Fruits and Herbs
09 -
1 to 2 firm apples (e.g., Granny Smith or Honeycrisp), cored and sliced
10 -
Fresh thyme, rosemary, and bay leaves
→ Optional
11 -
1 tbsp Dijon mustard
12 -
Butter or oil for finishing
# Steps to Follow:
01 -
Preheat oven to 325°F. Pat pork dry, season all sides generously with salt and black pepper.
02 -
Heat olive oil in a heavy Dutch oven over medium-high heat. Sear pork until deeply browned, about 3 to 4 minutes per side. Remove and set aside.
03 -
Add sliced onions to the same pot and cook until softened and beginning to caramelize. Stir in garlic and cook for 30 seconds until fragrant.
04 -
Pour in apple cider and chicken stock, scraping brown bits from the pot bottom. Stir in apple cider vinegar and Dijon mustard if using. Bring to a gentle simmer.
05 -
Nestle seared pork back into the pot. Arrange apple slices around meat and tuck in fresh thyme, rosemary, and bay leaves. Liquid should reach halfway up the pork.
06 -
Cover pot and transfer to oven. Braise for 2 to 3 hours until meat is almost tender. Add remaining apples if not already added and cook an additional 30 to 60 minutes until pork shreds easily.
07 -
Remove pot from oven. Let pork rest in juices for 10 to 15 minutes. Discard herbs and shred or slice meat.
08 -
Optional: Reduce braising liquid on stovetop until slightly thickened. Spoon sauce over pulled pork or plated portions.
# Extra Suggestions:
01 -
Searing the pork adds depth of flavor and enhances color. Use firm apples to maintain texture. Resting the meat in its juices allows moisture reabsorption, improving tenderness.
02 -
Maintain liquid level midway up the meat to ensure even braising. Skim excess fat after cooking for a cleaner sauce.
03 -
For a crisp finish, broil shredded pork for 2 to 3 minutes after braising.