Apple Cider Braised Pork Shoulder: The Ultimate Fall Comfort Food
Why Make This Recipe
Apple Cider Braised Pork Shoulder is a wonderful dish perfect for the fall season. The combination of tender pork, sweet apples, and rich apple cider creates a comforting meal that warms you from the inside out. Whether you’re hosting a gathering or just enjoying a family dinner, this dish brings everyone together with its mouthwatering flavors. Plus, it’s easy to make and fills your home with an amazing aroma while it cooks!
How to Make Apple Cider Braised Pork Shoulder
Ingredients:
- 4-5 pound boneless pork shoulder, excess fat trimmed
- 4 cups good quality apple cider
- 1 large yellow onion, chopped
- 2 large apples (such as Honeycrisp or Granny Smith), peeled, cored, and chopped
- 4 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons packed light brown sugar
- 1 tablespoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 tablespoons all-purpose flour (for thickening the sauce, optional)
- 2 tablespoons water (for thickening the sauce, optional)
Directions:
- Pat the pork shoulder dry with paper towels. In a small bowl, combine salt and pepper. Generously season the entire pork shoulder with this mixture, pressing it into the meat.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Carefully place the pork shoulder in the hot pot and sear for 4-5 minutes on each side, until it is nicely browned. Remove the pork and set it aside on a plate.
- Add the chopped onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes. Make sure to scrape up any browned bits from the bottom of the pot.
- Add the chopped apples and minced garlic, and cook for another 3-5 minutes until the apples soften and the garlic is fragrant.
- Pour in the apple cider vinegar, scraping up any remaining bits from the bottom.
- Add the apple cider and chicken broth to the pot. Stir in the Dijon mustard, brown sugar, dried thyme, and dried rosemary. Place the bay leaves in as well. Return the seared pork shoulder to the pot, nestled among the apples and onions. The liquid should come about halfway up the side of the pork. If needed, add more chicken broth to reach this level.
- Bring the mixture to a simmer over medium heat. Cover the pot tightly and reduce heat to low. Braise for 3-4 hours, or until the pork is fork-tender and shreds easily. Check the pork periodically to make sure the liquid hasn’t evaporated too much. If it has, add a little more chicken broth.
- Carefully remove the pork shoulder from the pot and place it on a cutting board. Let it rest for about 10-15 minutes before shredding. Use two forks to shred the pork into bite-sized pieces, discarding any large pieces of fat.
- Skim off excess fat from the surface of the braising liquid. Bring the sauce to a simmer over medium heat, cooking uncovered for about 15-20 minutes, until it thickens slightly.
- If you like a thicker sauce, mix the flour and water in a small bowl until smooth. Gradually whisk this into the simmering sauce, cooking for 2-3 minutes until it thickens to your liking.
- Add the shredded pork back into the pot and stir to coat it in the sauce. Simmer for another 5-10 minutes to meld the flavors together.
- Taste the pork and sauce, adjusting the seasoning as needed. Remove the bay leaves before serving.
How to Serve Apple Cider Braised Pork Shoulder
This pork dish is versatile and delicious! Serve it as pulled pork sandwiches, over mashed potatoes, or alongside roasted vegetables. You can also use it in tacos, burritos, or even as a unique pizza topping.
How to Store Apple Cider Braised Pork Shoulder
To store leftovers, let the pork cool completely, then place it in an airtight container in the refrigerator. It should last for about 3-4 days. You can also freeze the shredded pork and sauce together in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Tips to Make Apple Cider Braised Pork Shoulder
- Choose a good quality apple cider for the best flavor.
- Feel free to experiment with different types of apples for a personalized taste.
- Check the liquid level during cooking to avoid drying out the pork.
- Use a meat thermometer to ensure that the pork reaches an internal temperature of at least 195°F for tender, shreddable meat.
Variation
For a touch of spice, consider adding a pinch of cayenne pepper or smoked paprika during the cooking process. You can also swap out the apples for pears for a different twist!
FAQs
1. Can I use a different cut of meat?
Yes, you can use pork loin or pork belly, but the cooking time may vary. The shoulder is preferred for its tenderness and flavor.
2. Is this recipe suitable for meal prep?
Absolutely! It’s great for meal prepping since it tastes even better the next day, and it can be easily reheated.
3. Can I make it in a slow cooker?
Yes! You can sear the pork shoulder in a skillet first, then transfer it to a slow cooker. Cook on low for 6-8 hours for a similar result.
Apple Cider Braised Pork Shoulder
Ingredients
Method
- Pat the pork shoulder dry with paper towels. In a small bowl, combine salt and pepper. Generously season the entire pork shoulder with this mixture, pressing it into the meat.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the pork shoulder in the hot pot and sear for 4-5 minutes on each side, until nicely browned. Remove the pork and set aside.
- Add the chopped onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.
- Add chopped apples and minced garlic, and cook for another 3-5 minutes until the apples soften and the garlic is fragrant.
- Pour in apple cider vinegar, scraping up any remaining bits from the bottom.
- Add apple cider and chicken broth to the pot. Stir in Dijon mustard, brown sugar, dried thyme, and dried rosemary. Place bay leaves in as well.
- Return the seared pork shoulder to the pot, nestled among the apples and onions. Make sure the liquid comes about halfway up the side of the pork. Add more chicken broth if needed.
- Bring the mixture to a simmer over medium heat. Cover the pot tightly and reduce heat to low. Braise for 3-4 hours, or until the pork is fork-tender.
- Check the pork periodically, adding more chicken broth if the liquid evaporates too much.
- Carefully remove the pork shoulder from the pot and let it rest for about 10-15 minutes before shredding with two forks.
- Skim excess fat from the surface of the braising liquid and bring the sauce to a simmer over medium heat for about 15-20 minutes, until it thickens slightly.
- For a thicker sauce, mix flour and water in a small bowl until smooth, then whisk this into the simmering sauce for 2-3 minutes until thickened.
- Add shredded pork back into the pot and stir to coat in the sauce. Simmer for another 5-10 minutes to meld flavors together.
- Taste the pork and sauce, adjusting seasoning as needed. Remove bay leaves before serving.