This apple cider braised pork shoulder is a fall favorite! The meat becomes super tender as it simmers in sweet cider and warm spices. It’s like a cozy hug in a dish!
The best part? The aroma alone makes your kitchen smell amazing! I love serving this with mashed potatoes to soak up that delicious sauce. It’s comfort food at its finest!
Key Ingredients & Substitutions
Pork Shoulder: This is the star of the dish. It’s well-marbled, making it tender and flavorful when cooked low and slow. If you can’t find pork shoulder, you can use pork loin, but it may not be as juicy.
Apple Cider: Unsweetened apple cider adds depth to the flavor. If you only have sweetened cider, just reduce the sugar in the recipe. You can also use apple juice for a similar taste, although it may be sweeter.
Onions: Used for sweetness and depth of flavor. Yellow onions are a great choice. If you’re out, shallots can work in a pinch for a milder taste.
Herbs & Spices: Fresh herbs like thyme and rosemary deliver bright flavors. Dried versions can be substituted at a 1:3 ratio (1 teaspoon dried = 3 teaspoons fresh). Don’t skip the nutmeg; it adds a nice warm note.
How Do I Get the Pork Shoulder Perfectly Tender?
The secret to tender pork shoulder lies in the slow cooking process. Braising allows the meat to cook in moisture, turning tough cuts like pork shoulder into melt-in-your-mouth goodness. Here’s how you can ensure it turns out perfect:
- Start by searing your pork on medium-high heat. This locks in flavor and gives a nice crust.
- Lower the heat to cook the onions and garlic gently. You’re building layers of flavor here.
- Ensure the pork is submerged in the liquid while braising. It helps in keeping it moist.
- Cover the pot tightly to keep the steam in, which aids in breaking down the meat fibers.
- Slow cook for 3-4 hours. The longer, the better! Just check occasionally.
Letting the pork rest off the heat is key before shredding. This helps redistribute the juices, so you get juicy meat every time!
Tender Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
For the Pork:
- 4 to 5 pounds pork shoulder (also called pork butt), boneless or bone-in
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Vegetables and Liquid:
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 cups apple cider (preferably unsweetened)
- 1 cup chicken broth
For the Apples and Seasoning:
- 2 apples, peeled, cored, and sliced (such as Granny Smith or Fuji)
- 2 tablespoons apple cider vinegar
- 2 teaspoons dried thyme (or 4 teaspoons fresh thyme)
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 bay leaves
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 3 to 4 hours for braising in the oven. The low and slow cooking process is essential for creating that tender, fall-apart pork shoulder you crave. Just set it and forget it for a while!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 325°F (160°C) to get it ready for some delicious pork braising.
2. Prepare the Pork:
Using paper towels, gently pat the pork shoulder dry. Generously sprinkle salt and pepper all over it. This helps enhance the flavor of the meat.
3. Sear the Pork:
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the pork shoulder and sear it for about 4-5 minutes on each side, until it’s golden brown. Carefully take the pork out and set it aside on a plate.
4. Sauté Onions and Garlic:
Lower the heat to medium and toss in the sliced onions. Sauté them for about 5-7 minutes until they become soft and turn a nice golden color. Then, add the minced garlic and cook for just another minute or so until it’s fragrant.
5. Add Cider and Broth:
Pour in the apple cider and chicken broth, making sure to scrape up any tasty bits stuck to the bottom of the pot. This adds even more flavor!
6. Mix in Seasonings:
Add the apple cider vinegar, thyme, rosemary, cinnamon, nutmeg, and bay leaves into the pot, stirring to combine everything well.
7. Combine and Cook:
Place the pork shoulder back into the pot, pushing it down into the liquid. Layer the sliced apples on top of the pork. Cover the pot tightly with a lid.
8. Braise the Pork:
Transfer the covered pot to your preheated oven. Let it braise for 3 to 4 hours. You’ll know it’s ready when the pork is fork-tender and practically falling apart!
9. Let It Rest:
After taking the pot out of the oven, carefully lift the pork shoulder onto a cutting board to rest for about 10 minutes.
10. Prepare the Sauce:
While the pork is resting, skim off any excess fat from the braising liquid. If you’d like, you can also reduce the sauce by simmering it on the stove over medium heat until it thickens.
11. Serve and Enjoy:
Now it’s time to shred or slice the pork. Serve it with the cooked apples and drizzle some of that amazing braising sauce over the top. This dish goes wonderfully with mashed potatoes, roasted veggies, or any of your favorite sides!
Enjoy your tender, flavorful apple cider braised pork shoulder!
FAQ for Tender Apple Cider Braised Pork Shoulder
Can I Use a Different Cut of Pork?
Yes! While pork shoulder is ideal for braising due to its fat content and flavor, you can also use pork loin or even a pork roast. Just keep in mind that cooking times may vary, and leaner cuts might not be as tender.
What Type of Apples Work Best in This Recipe?
Granny Smith or Fuji apples are great choices because they hold their shape well during cooking and add a nice balance of sweetness and tartness. You can also use Honeycrisp or Braeburn apples for a similar effect.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After searing, transfer everything to your slow cooker and cook on low for 6-8 hours or until the pork is tender. It’s a perfect method if you prefer a hands-off approach!
How Should I Store Leftovers?
Store any leftover pork and sauce in an airtight container in the fridge for up to 3 days. You can reheat it gently in the microwave or on the stovetop over low heat, adding a bit of broth or water if needed to keep it moist.
