This tender apple cider braised pork shoulder recipe is a warm hug in a bowl! The pork gets super soft, soaking up sweet apple cider and spices for a truly tasty dish.
I love how this meal makes my kitchen smell amazing while it cooks. Plus, it’s perfect for cozy family dinners. Just serve with some crusty bread to soak up the goodness!
Key Ingredients & Substitutions
Pork Shoulder: This cut is fantastic for braising because it becomes super tender. If you can’t find pork shoulder, you can use a pork butt or a meaty spare rib. Both are good options with lots of flavor!
Apple Cider: Unsweetened apple cider gives a nice balance of tartness and sweetness. If you don’t have cider, you can substitute with unsweetened apple juice, but reduce the brown sugar to avoid it being too sweet.
Onion: A large yellow onion works best to add richness. You can swap it with a sweet onion or even shallots for a milder taste. Don’t skip the onion—it really boosts the flavor!
Herbs: Fresh thyme is my favorite, but you can use dried thyme if fresh isn’t on hand. Oregano or even sage can also make great substitutes and will give a different flavor twist!
How Do I Ensure My Pork Comes Out Super Tender?
The secret to tender pork is low and slow cooking. Braising lets the tough meat break down while soaking in all those yummy flavors. Here’s how to do it right:
- Start by searing the pork well. This adds deep flavor through the Maillard reaction.
- Cook low and slow—300°F is a great temp. Any hotter can dry out the meat.
- Check the pork after the recommended time. It’s done when you can easily pull it apart with a fork!
- If you have extra time, longer cooking (e.g., 4 hours) will make the pork even more tender.
Enjoy making this flavorful dish, and don’t forget to keep some bread handy to soak up that delicious sauce!
Tender Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
For the Pork:
- 4 to 5 lbs pork shoulder (bone-in or boneless)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Aromatics:
- 1 large onion, sliced
- 3 cloves garlic, minced
For the Braising Liquid:
- 2 cups apple cider (preferably unsweetened)
- 1 cup chicken broth or stock
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 sprig fresh rosemary (optional)
- 2 bay leaves
For the Apples:
- 2 medium apples, cored and sliced (such as Granny Smith or Fuji)
- Optional: pinch of ground cinnamon or nutmeg for extra warmth
How Much Time Will You Need?
This recipe requires about 15 minutes for prep and around 3 to 3 ½ hours for cooking in the oven. After that, let it rest for a bit before serving. So, overall, you should plan for about 4 hours of total time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 300°F (150°C). This low temperature will help the pork shoulder become tender and flavorful.
2. Season the Pork:
Take the pork shoulder and pat it dry with paper towels. Generously sprinkle salt and black pepper all over it for tasty seasoning.
3. Sear the Pork:
In a large, heavy-duty Dutch oven or oven-safe pot, add olive oil and heat it over medium-high heat. Sear the pork shoulder until it’s nicely browned on all sides, about 4-5 minutes per side. Once browned, remove it from the pot and set it aside.
4. Sauté the Onion and Garlic:
Lower the heat to medium, and add the sliced onions to the pot. Cook them until they become softened and lightly caramelized, about 8 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring until fragrant.
5. Prepare the Braising Liquid:
Pour in the apple cider, chicken broth, and apple cider vinegar. Stir in the brown sugar, thyme, rosemary (if using), and bay leaves. Mix everything together and bring it to a gentle simmer.
6. Combine and Return the Pork:
Put the pork shoulder back in the pot along with the sliced apples. Spoon some of the liquid over the pork to keep it moist.
7. Braising Time:
Cover the pot with a lid and bake it in the preheated oven. Let it braise for about 3 to 3 ½ hours, checking occasionally. The pork is done when it’s tender and can be easily pulled apart with a fork.
8. Rest the Pork:
Once the pork is cooked, transfer it to a serving platter and tent it loosely with foil to keep it warm while you finish the sauce.
9. Thicken the Braising Liquid (Optional):
If you want a thicker sauce, you can simmer the remaining braising liquid on the stovetop over medium heat, allowing it to reduce for about 10-15 minutes.
10. Serve and Enjoy:
Slice or shred the pork and serve it with the apples. Spoon the reduced sauce over the top. It pairs wonderfully with mashed potatoes or crusty bread to soak up all that delicious flavor!
Enjoy this tender, flavorful pork shoulder infused with the sweet and tangy warmth of apple cider!
FAQ for Tender Apple Cider Braised Pork Shoulder
Can I Use Different Cuts of Pork?
Yes, you can! While pork shoulder is ideal for braising due to its rich fat content, pork butt and meaty spare ribs are great alternatives. Just keep in mind that cooking times may vary slightly based on the cut’s thickness.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently on the stove or in the microwave, adding a splash of liquid if needed to maintain moisture.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the pork shoulder a day in advance and store it in the refrigerator after cooking. The flavors will deepen overnight. Just reheat gently before serving.
What Can I Serve with Apple Cider Braised Pork Shoulder?
This dish pairs wonderfully with mashed potatoes, crusty bread, or roasted vegetables. For a lighter option, serve it over a simple salad to balance the richness of the pork.
