Apple Cider Milk-Braised Pork Shoulder with Creamy Gravy
Apple Cider Milk-Braised Pork Shoulder with Creamy Gravy
Ingredients
For the Braised Pork Shoulder
- 4 pounds pork shoulder, bone-in
- 2 teaspoons salt, plus more as needed
- 2 yellow onion, sliced
- 6 garlic cloves, smashed
- 1 tablespoon brown sugar
- 3/4 cup apple cider
- 3 cups chicken stock
- 6 fluid ounces evaporated milk, (about half a 12-ounce can)
- 1 teaspoon black peppercorns
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 orange slices, or 2 strips orange peel
- 2 cinnamon sticks
For the Creamy Gravy
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1/2 teaspoon fresh lemon juice, or to taste
For Serving and Garnish
- 4 cups mashed potatoes, hot, for serving
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 325°F. Pat the pork shoulder dry with paper towels and season generously with 2 teaspoons of salt.
⏱️ 5 min•🌡️ 325
- 2
In a large Dutch oven or oven-safe pot, heat a tablespoon of oil (not listed, but implied for searing) over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side. Remove the pork from the pot and set aside.
⏱️ 15 min
- 3
Add the sliced yellow onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the smashed garlic cloves and brown sugar, cooking for another 2 minutes until fragrant.
⏱️ 10 min
- 4
Deglaze the pot with apple cider, scraping up any browned bits from the bottom. Stir in the chicken stock, evaporated milk, black peppercorns, fresh thyme sprigs, bay leaves, orange slices (or peel), and cinnamon sticks.
⏱️ 5 min
- 5
Return the seared pork shoulder to the pot, ensuring it's mostly submerged in the liquid. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 5 min
- 6
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the pork is fork-tender and easily pulls apart.
⏱️ 180 min•🌡️ 325
- 7
Carefully remove the pork shoulder from the pot and transfer it to a cutting board. Tent with foil and let it rest for 15 minutes. Strain the braising liquid through a fine-mesh sieve into a separate saucepan, discarding the solids. Skim off any excess fat from the surface of the liquid.
⏱️ 15 min
- 8
While the pork rests, prepare the gravy. In the saucepan with the strained braising liquid, melt the 3 tablespoons of unsalted butter over medium heat. Whisk in the 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 5 min
- 9
Gradually whisk in the warm braising liquid into the roux, a little at a time, until smooth and lump-free. Bring the gravy to a simmer, stirring occasionally, until it thickens to your desired consistency. Stir in the heavy cream and fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 10 min
- 10
Shred the rested pork shoulder using two forks. Serve the shredded pork over hot mashed potatoes, generously spooning the creamy gravy over top. Garnish with chopped fresh parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Cider Milk-Braised Pork Shoulder with Creamy Gravy
Ingredients
For the Braised Pork Shoulder
- 4 pounds pork shoulder, bone-in
- 2 teaspoons salt, plus more as needed
- 2 yellow onion, sliced
- 6 garlic cloves, smashed
- 1 tablespoon brown sugar
- 3/4 cup apple cider
- 3 cups chicken stock
- 6 fluid ounces evaporated milk, (about half a 12-ounce can)
- 1 teaspoon black peppercorns
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 orange slices, or 2 strips orange peel
- 2 cinnamon sticks
For the Creamy Gravy
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1/2 teaspoon fresh lemon juice, or to taste
For Serving and Garnish
- 4 cups mashed potatoes, hot, for serving
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 325°F. Pat the pork shoulder dry with paper towels and season generously with 2 teaspoons of salt.
⏱️ 5 min•🌡️ 325 - 2
In a large Dutch oven or oven-safe pot, heat a tablespoon of oil (not listed, but implied for searing) over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side. Remove the pork from the pot and set aside.
⏱️ 15 min - 3
Add the sliced yellow onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the smashed garlic cloves and brown sugar, cooking for another 2 minutes until fragrant.
⏱️ 10 min - 4
Deglaze the pot with apple cider, scraping up any browned bits from the bottom. Stir in the chicken stock, evaporated milk, black peppercorns, fresh thyme sprigs, bay leaves, orange slices (or peel), and cinnamon sticks.
⏱️ 5 min - 5
Return the seared pork shoulder to the pot, ensuring it's mostly submerged in the liquid. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 5 min - 6
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the pork is fork-tender and easily pulls apart.
⏱️ 180 min•🌡️ 325 - 7
Carefully remove the pork shoulder from the pot and transfer it to a cutting board. Tent with foil and let it rest for 15 minutes. Strain the braising liquid through a fine-mesh sieve into a separate saucepan, discarding the solids. Skim off any excess fat from the surface of the liquid.
⏱️ 15 min - 8
While the pork rests, prepare the gravy. In the saucepan with the strained braising liquid, melt the 3 tablespoons of unsalted butter over medium heat. Whisk in the 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 5 min - 9
Gradually whisk in the warm braising liquid into the roux, a little at a time, until smooth and lump-free. Bring the gravy to a simmer, stirring occasionally, until it thickens to your desired consistency. Stir in the heavy cream and fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 10 min - 10
Shred the rested pork shoulder using two forks. Serve the shredded pork over hot mashed potatoes, generously spooning the creamy gravy over top. Garnish with chopped fresh parsley, if desired.
⏱️ 5 min