Apple Cider Braised Pork
Apple Cider Braised Pork
Ingredients
For the Pork
- 2 1/2 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Braising Liquid and Aromatics
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 3 cups apple cider, unsweetened
- 1 cup chicken broth, low sodium
- 1 tablespoon Dijon mustard
- 4 fresh thyme sprigs
- 1 bay leaf
For Thickening (Optional)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 325°F. Pat the pork chunks dry with paper towels and 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. Working in batches if necessary, sear the pork on all sides until deeply browned, about 3-4 minutes per side. Remove the seared pork from the pot and set aside.
⏱️ 15 min
- 3
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 4
Deglaze the pot by pouring in the apple cider, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook for 5 minutes, allowing the cider to reduce slightly.
⏱️ 5 min
- 5
Stir in the chicken broth, Dijon mustard, fresh thyme sprigs, and bay leaf. Return the seared pork to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture back to a gentle simmer.
⏱️ 5 min
- 6
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours, or until the pork is fork-tender and easily shreds.
⏱️ 150 min•🌡️ 325
- 7
Carefully remove the Dutch oven from the oven. Remove the pork from the pot and transfer it to a cutting board. Discard the thyme sprigs and bay leaf from the braising liquid. Shred the pork with two forks.
⏱️ 5 min
- 8
If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the braising liquid to a simmer over medium heat on the stovetop. Gradually whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 5 min
- 9
Return the shredded pork to the thickened sauce and stir to combine. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Cider Braised Pork
Ingredients
For the Pork
- 2 1/2 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Braising Liquid and Aromatics
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 3 cups apple cider, unsweetened
- 1 cup chicken broth, low sodium
- 1 tablespoon Dijon mustard
- 4 fresh thyme sprigs
- 1 bay leaf
For Thickening (Optional)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 325°F. Pat the pork chunks dry with paper towels and 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. Working in batches if necessary, sear the pork on all sides until deeply browned, about 3-4 minutes per side. Remove the seared pork from the pot and set aside.
⏱️ 15 min - 3
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 4
Deglaze the pot by pouring in the apple cider, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook for 5 minutes, allowing the cider to reduce slightly.
⏱️ 5 min - 5
Stir in the chicken broth, Dijon mustard, fresh thyme sprigs, and bay leaf. Return the seared pork to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture back to a gentle simmer.
⏱️ 5 min - 6
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours, or until the pork is fork-tender and easily shreds.
⏱️ 150 min•🌡️ 325 - 7
Carefully remove the Dutch oven from the oven. Remove the pork from the pot and transfer it to a cutting board. Discard the thyme sprigs and bay leaf from the braising liquid. Shred the pork with two forks.
⏱️ 5 min - 8
If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the braising liquid to a simmer over medium heat on the stovetop. Gradually whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 5 min - 9
Return the shredded pork to the thickened sauce and stir to combine. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh chopped parsley.
⏱️ 2 min