Apple Cider Braised Pork Shoulder
Apple Cider Braised Pork Shoulder
Ingredients
For the Braised Pork
- 2 1/2 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 cups apple cider, not hard cider
- 2 cups chicken broth, low sodium
- 1 tablespoon Dijon mustard
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1 apple, medium, cored and diced, for garnish (optional)
Instructions
- 1
Preheat your oven to 325°F. Pat the pork shoulder chunks dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork chunks in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove seared pork and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped onion, carrots, and celery to the Dutch oven. Sauté, stirring occasionally, until softened, about 6-8 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min
- 4
Deglaze the pot by pouring in the apple cider. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
⏱️ 5 min
- 5
Stir in the chicken broth, fresh thyme sprigs, bay leaves, and Dijon mustard. Return the seared pork chunks to the Dutch oven, ensuring they are mostly submerged in the liquid. If needed, add a splash more broth or cider to cover.
⏱️ 5 min
- 6
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, or until the pork is fork-tender and easily shreds.
⏱️ 150 min•🌡️ 325
- 7
Carefully remove the Dutch oven from the oven. Transfer the pork to a cutting board or large bowl. Remove and discard the thyme sprigs and bay leaves from the braising liquid. Skim any excess fat from the surface of the sauce.
⏱️ 5 min
- 8
Shred the pork using two forks. You can either return the shredded pork to the sauce in the Dutch oven or serve the sauce separately.
⏱️ 5 min
- 9
Taste the sauce and adjust seasoning if necessary. Ladle the braised pork and sauce over your chosen side dish. Garnish with fresh chopped parsley and diced apple, if desired. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Cider Braised Pork Shoulder
Ingredients
For the Braised Pork
- 2 1/2 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 cups apple cider, not hard cider
- 2 cups chicken broth, low sodium
- 1 tablespoon Dijon mustard
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1 apple, medium, cored and diced, for garnish (optional)
Instructions
- 1
Preheat your oven to 325°F. Pat the pork shoulder chunks dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork chunks in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove seared pork and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped onion, carrots, and celery to the Dutch oven. Sauté, stirring occasionally, until softened, about 6-8 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 4
Deglaze the pot by pouring in the apple cider. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
⏱️ 5 min - 5
Stir in the chicken broth, fresh thyme sprigs, bay leaves, and Dijon mustard. Return the seared pork chunks to the Dutch oven, ensuring they are mostly submerged in the liquid. If needed, add a splash more broth or cider to cover.
⏱️ 5 min - 6
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, or until the pork is fork-tender and easily shreds.
⏱️ 150 min•🌡️ 325 - 7
Carefully remove the Dutch oven from the oven. Transfer the pork to a cutting board or large bowl. Remove and discard the thyme sprigs and bay leaves from the braising liquid. Skim any excess fat from the surface of the sauce.
⏱️ 5 min - 8
Shred the pork using two forks. You can either return the shredded pork to the sauce in the Dutch oven or serve the sauce separately.
⏱️ 5 min - 9
Taste the sauce and adjust seasoning if necessary. Ladle the braised pork and sauce over your chosen side dish. Garnish with fresh chopped parsley and diced apple, if desired. Serve hot.
⏱️ 5 min