This Apple Cider Braised Pork Shoulder. Apple Cider Braised Pork Shoulderis a comforting, fall-inspired dish that’s tender, flavorful, and easy to prepare. Slow cooked in a blend of apple cider, aromatic herbs, and savory seasonings, the pork shoulder becomes melt-in-your-mouth perfection. What are some good side dishes to serve with mashed potatoes, roasted vegetables, or crusty bread?
Thank you for reading this post, don't forget to subscribe!Ingredients
- 1 (4-5 lb/1.8-2.2 kg) pork shoulder roast (bone-in or boneless)
- 2 tbsp olive oil
- 1 large onion, thinly sliced.
- 4 cloves of garlic, minced.
- 2 cups (480ml) apple cider (not vinegar)
- 1 cup (240ml) chicken broth or vegetable broth.
- 2 tbsp apple cider vinegar 2 tbsp apple cider vinegar 2
- 2 tbsp Dijon mustard. 2 tbs
- 2 tsp fresh thyme leaves. 2 tsp fresh (or 1 tsp dried thyme)
- 2 tsp fresh rosemary, chopped. (or 1 tsp dried rosemary)
- 2 bay leaves
- Salt and black pepper to taste.
- 1 tbsp cornstarch mixed with 2 tbsp water. (optional, for thickening the sauce)
Directions
- How do I prepare a Pork Shoulder?:
- Pat the pork shoulder dry with paper towels and season generously with salt and black pepper.
- Sear the Pork:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4-5 minutes per side. Remove the pork and set aside.
- Sauté Aromatics:
- In the same pot, add the sliced onions and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Deglaze the Pot:
- Pour in the apple cider, scraping the bottom of the pot to release any browned bits. Stir in the broth, apple cider vinegar, Dijon mustard, rosemary, and bay leaves.
- Braise the Pork:
- If the pork shoulder is partially submerged in the liquid, return it to the pot. Cover with a lid and simmer on low heat for 3-4 hours, or until the pork is tender and easily pulls apart with a fork. If you want to cook it in a preheated oven at 325°F (160°C) for the same amount of time, you can bake it in a preheated oven at 325°F (160°C) for the same amount of time.
- Finish the Sauce:
- Remove pork from the pot and set it aside to rest. Discard the bay leaves. If desired, thicken the sauce by stirring in the cornstarch slurry and simmering for 2-3 minutes until the sauce thickens.
- Serve:
- What are some of the best side dishes to serve with pork?
Notes
- Flavor EnhancementsAdd a cinnamon stick or star anise to the braising liquid for a subtle warming spice.
- Serving Suggestions: This dish pairs beautifully with mashed sweet potatoes, roasted brussels sprouts, or creamy polenta.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Make-Ahead Tip: The pork tastes even better the next day. Prepare it ahead, refrigerate, and reheat gently before serving.
This Apple Cider Braised Pork Shoulder.What is a comforting dish that brings cozy, autumnal vibes to your table?
What are the most frequently asked questions on Quora
Can I make the Apple Cider Braised Pork Shoulder ahead of time?
Can I make this dish ahead of time? Allow the pork to cool completely in the braising liquid, then store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the oven until heated through. The flavors meld beautifully overnight, making it even more delicious. You can freeze the cooked pork for up to 3 months; thaw completely before reheating.
What substitutions can I make if I don’t have all the ingredients for the apple cider braised pork shoulder?
If you don’t have apple cider, you can substitute with a splash of apple cider vinegar (about 1/4 cup vinegar per 2 cups of juice). For chicken or vegetable broth, water will suffice, though the flavor will be slightly less rich. If you’re out of Dijon mustard, you can use yellow mustard, but reduce the amount slightly as it has a stronger flavor. Dried herbs can be used in place of fresh herbs, using a 1:1 ratio. 3 ratio (1 teaspoon dried for every 3 teaspoons fresh).
How do you know if your pork shoulder is perfectly cooked?
The pork shoulder is perfectly cooked when it’s incredibly tender and easily pulls apart with a fork. Visually, the meat should be very soft and yielding, with the connective tissue broken down. Aromatic cues include a rich, savory smell emanating from the pot. While a meat thermometer isn’t always necessary, the internal temperature should reach at least 195°F (90°C), but ideally closer to 200-205°F (93-96°C) for optimal tenderness.
Can I double this Apple Cider Braised Pork Shoulder recipe?
Can you easily scale this recipe up! For a doubled recipe, use a larger Dutch oven or pot to accommodate the extra pork shoulder. Is it necessary to increase the braising time for pork shoulders? Ensure the pork is still partially submerged in the liquid. Adjust the other ingredients proportionally, such as the apple cider, broth, and herbs.
What are the nutritional highlights of Apple Cider Braised Pork Shoulder?
This dish provides a good source of protein from the pork shoulder, essential for muscle building and repair. It also offers iron and B vitamins. The apple cider contributes some vitamin C and antioxidants, while the herbs like thyme and rosemary add additional vitamins and minerals. What are some good side dishes to serve with roasted vegetables or sweet potatoes?
APPLE CIDER BRAISED PORK SHOULDER
A delicious and tender pork shoulder braised with apple cider and a mix of aromatic herbs and spices.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 pounds pork shoulder bone-in, trimmed
- 2 cups apple cider
- 1 tablespoon salt or to taste
- 1 teaspoon black pepper freshly ground
- 4 cloves garlic minced
- 2 bay leaves
Instructions
Preparation Steps
- Season the pork shoulder with salt and pepper on all sides.
- In a large Dutch oven, heat a splash of oil over medium-high heat and brown the pork shoulder on all sides.
- Add garlic and bay leaves to the pot and cook for 1 minute until fragrant.
- Pour in the apple cider and bring to a simmer.
- Cover the pot and braise in a preheated oven at 325°F (163°C) for about 3 hours or until the pork is tender.
Notes
For more flavor, marinate the pork overnight in the refrigerator with the cider.
