Description

This Apple Cider Braised Pork Shoulder recipe features a tender, flavorful pork shoulder slowly cooked in a savory blend of apple cider, chicken broth, aromatic herbs, and vegetables. The pork is seared to develop a rich crust, then braised to perfection in the oven until fork-tender and shreddable, making it perfect for a comforting dinner served over mashed potatoes or rice.

Ingredients

Scale

Pork and Seasoning

1 (4-5 pounds) bone-in pork shoulder, skin removed
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Vegetables

2 large onions, sliced
4 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced

Liquids and Herbs

2 cups apple cider
1 cup chicken broth
2 tablespoons apple cider vinegar
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

Finishing

1 tablespoon Dijon mustard

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the braising process.
Season Pork: Generously season the pork shoulder with salt and freshly ground black pepper on all sides to enhance flavor.
Sear the Pork: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the pork shoulder on all sides until nicely browned, about 4-5 minutes per side. Remove the pork and set it aside.
Sauté Vegetables: In the same pot, add sliced onions, minced garlic, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables soften and start to caramelize, stirring occasionally.
Add Liquids: Pour in the apple cider, chicken broth, and apple cider vinegar, scraping up any browned bits from the bottom of the pot to incorporate all the flavors.
Return Pork and Add Herbs: Nestle the pork shoulder back into the pot among the vegetables. Add fresh thyme sprigs, rosemary sprigs, and bay leaves.
Braise the Pork: Cover the pot with a lid and transfer it to the preheated oven. Braise the pork for 3 to 3.5 hours until it’s fork-tender and easily shreddable.
Rest and Shred: Carefully remove the pot from the oven. Transfer the pork to a cutting board and let it rest for a few minutes, then shred it using two forks.
Prepare Sauce: Skim off any excess fat from the surface of the braising liquid. Stir in the Dijon mustard to add a tangy finish.
Combine and Adjust Seasoning: Return the shredded pork to the pot, mixing it well into the cooking juices and vegetables. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Serve the apple cider braised pork shoulder warm over mashed potatoes, rice, or your favorite side dish, making sure each serving includes plenty of the flavorful cooking liquid and vegetables.

Notes

For extra flavor, marinate the pork shoulder overnight with some apple cider, garlic, and herbs before cooking.
If you prefer a thicker sauce, you can reduce the braising liquid on the stovetop after removing the pork.
Leftovers store well in the refrigerator for up to 3 days and also freeze nicely for up to 3 months.
Serve with apple sauce or pickled onions for a contrasting tangy accompaniment.
Make sure to remove excess fat from the cooking liquid to avoid an overly greasy dish.