Apple Cider Braised Pork Shoulder
Apple Cider Braised Pork Shoulder
Ingredients
- 5 pounds boneless pork shoulder, Boston butt, trimmed of excess fat
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 3 carrots, medium, peeled and chopped
- 3 celery stalks, chopped
- 6 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup apple cider vinegar
- 4 cups apple cider, unfiltered
- 2 cups chicken broth, low sodium
- 2 fresh rosemary sprigs, optional
Instructions
- 1
Preheat your oven to 325°F. Pat the pork shoulder dry thoroughly with paper towels. Season all sides generously with 1 tablespoon of kosher salt and 1 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325°F - 2
Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, carefully place the pork shoulder into the pot and sear for 5 to 7 minutes per side, until deeply golden brown. Remove the pork from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables have softened and the onion is translucent. Add the minced garlic and dried thyme, cooking for an additional 1 minute until fragrant.
⏱️ 12 min - 4
Pour in the apple cider vinegar, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Cook for 1 minute until slightly reduced.
⏱️ 2 min - 5
Stir in the apple cider and chicken broth. Add the bay leaves and fresh rosemary sprigs (if using). Bring the liquid to a simmer.
⏱️ 5 min - 6
Carefully return the seared pork shoulder to the Dutch oven, ensuring it is mostly submerged in the liquid. If not, add a little more chicken broth or apple cider until it is about two-thirds submerged.
⏱️ 2 min - 7
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 hours and 30 minutes, or until the pork is incredibly tender and can be easily shredded with a fork. The internal temperature should reach at least 200°F for optimal shreddability.
⏱️ 210 min•🌡️ 325°F - 8
Remove the Dutch oven from the oven. Carefully transfer the pork shoulder to a large cutting board or serving platter. Tent loosely with foil and let rest for 15 minutes.
⏱️ 15 min - 9
While the pork rests, skim any excess fat from the surface of the braising liquid using a ladle or fat separator. Remove and discard the bay leaves and rosemary sprigs. You can then reduce the sauce over medium-high heat on the stovetop for 10 to 15 minutes, until it reaches your desired consistency and flavor concentration.
⏱️ 15 min - 10
Using two forks, shred the rested pork shoulder. Serve the shredded pork with the reduced apple cider braising liquid spooned over the top.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Cider Braised Pork Shoulder
Ingredients
- 5 pounds boneless pork shoulder, Boston butt, trimmed of excess fat
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 3 carrots, medium, peeled and chopped
- 3 celery stalks, chopped
- 6 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup apple cider vinegar
- 4 cups apple cider, unfiltered
- 2 cups chicken broth, low sodium
- 2 fresh rosemary sprigs, optional
Instructions
- 1
Preheat your oven to 325°F. Pat the pork shoulder dry thoroughly with paper towels. Season all sides generously with 1 tablespoon of kosher salt and 1 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325°F - 2
Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, carefully place the pork shoulder into the pot and sear for 5 to 7 minutes per side, until deeply golden brown. Remove the pork from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables have softened and the onion is translucent. Add the minced garlic and dried thyme, cooking for an additional 1 minute until fragrant.
⏱️ 12 min - 4
Pour in the apple cider vinegar, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Cook for 1 minute until slightly reduced.
⏱️ 2 min - 5
Stir in the apple cider and chicken broth. Add the bay leaves and fresh rosemary sprigs (if using). Bring the liquid to a simmer.
⏱️ 5 min - 6
Carefully return the seared pork shoulder to the Dutch oven, ensuring it is mostly submerged in the liquid. If not, add a little more chicken broth or apple cider until it is about two-thirds submerged.
⏱️ 2 min - 7
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 hours and 30 minutes, or until the pork is incredibly tender and can be easily shredded with a fork. The internal temperature should reach at least 200°F for optimal shreddability.
⏱️ 210 min•🌡️ 325°F - 8
Remove the Dutch oven from the oven. Carefully transfer the pork shoulder to a large cutting board or serving platter. Tent loosely with foil and let rest for 15 minutes.
⏱️ 15 min - 9
While the pork rests, skim any excess fat from the surface of the braising liquid using a ladle or fat separator. Remove and discard the bay leaves and rosemary sprigs. You can then reduce the sauce over medium-high heat on the stovetop for 10 to 15 minutes, until it reaches your desired consistency and flavor concentration.
⏱️ 15 min - 10
Using two forks, shred the rested pork shoulder. Serve the shredded pork with the reduced apple cider braising liquid spooned over the top.
⏱️ 5 min