Apple Cider Braised Pork Shoulder
A cozy and comforting dish that combines the rich flavors of pork shoulder braised in apple cider, creating a succulent meal perfect for fall dinners.
Ingredients
Main Ingredients
- 3 to 4 pounds pork shoulder or pork butt Bone-in for flavor or boneless for easier slicing.
- 2 cups apple cider Fresh, cloudy apple cider is best.
- 1 large onion Sliced.
- 4 cloves garlic Smashed.
- 1 tablespoon tomato paste For depth and a touch of sweetness.
- 1 cup chicken broth Can substitute water plus a splash of cider.
- 1 teaspoon thyme Fresh or dried.
- 1 bay leaf
- 1 medium apple Sliced, optional.
- to taste salt and pepper For seasoning.
- splash oil For searing.
Instructions
Preparation
- Remove the pork shoulder from the fridge and let it warm up for about 30 minutes.
- Preheat the oven to 325°F (163°C).
- Pat the pork dry with paper towels and season generously with salt and pepper.
Sear and Simmer
- Heat a splash of oil in a heavy pot over medium-high heat.
- Sear the pork shoulder on all sides until golden brown, about 10 to 12 minutes.
- Transfer the pork to a plate and add sliced onions and a pinch of salt to the pot, cooking until softened.
- Stir in the smashed garlic, tomato paste, and thyme, cooking for one minute.
- Pour in the apple cider to deglaze the pot, scraping up browned bits.
- Add the chicken broth, then nestle the pork back into the pot with a bay leaf and apple slices.
- Bring to a gentle simmer, cover, and move the pot to the oven.
- Cook for about 3 to 3.5 hours until the pork is very tender, flipping halfway if possible.
Finish and Serve
- Check that the pork is fork-tender and reaches an internal temperature of at least 195°F (90°C).
- Remove the pork and let it rest for 15 minutes before shredding.
- Skim excess fat from the pot juices and reduce on the stovetop for a sauce.
- Taste and adjust with a splash of cider vinegar if desired.
- Shred the pork and serve with sauce over top.
Notes
Season early for better flavor, and don't rush the searing step to ensure a good crust. This dish tastes even better the next day; chill overnight and reheat gently.