Description
Succulent apple cider braised pork shoulder delivers mouthwatering flavors straight from rustic farmhouse kitchens. Tender meat falls apart with rich, caramelized notes that invite hearty comfort and culinary delight you’ll savor with every delectable bite.
Ingredients
Scale
Meat:
- 4.5 lb (2 kg) pork shoulder roast or Boston butt roast
Herbs and Aromatics:
- 3 rosemary sprigs
- 4 thyme sprigs
- 1 head of garlic, top sliced off
- 1 tablespoon dehydrated minced onion
- 1 red onion, thickly sliced
Liquid and Seasonings:
- 2 cups (473 ml) fresh apple cider
- 2 cups (473 ml) chicken stock or broth
- 2 tablespoons (30 ml) neutral oil
- 2 tablespoons (30 ml) Dijon mustard
- 2 firm and slightly tart apples, peeled and cut into wedges
- Kosher salt
- Freshly cracked black pepper
Instructions
- Warm the oven to 325F (163C) for a slow, gentle cooking process.
- Carefully trim excess fat from the pork shoulder, cutting into large manageable pieces. Thoroughly pat dry using paper towels and season with robust kosher salt and freshly ground black pepper.
- Heat neutral oil in a heavy Dutch oven over medium-high temperature. Sear pork pieces until developing a deep golden-brown crust, approximately 4-5 minutes per side. Work in batches if necessary to avoid overcrowding.
- Combine apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a mixing bowl. Create a fragrant herb bundle by tying rosemary and thyme sprigs together with kitchen twine.
- Pour prepared braising liquid into the Dutch oven after searing. Add herb bundle and whole garlic head (cut side facing down). Securely cover the pot with a tight-fitting lid.
- Transfer covered Dutch oven to preheated oven. Braise the pork for approximately 3 hours, carefully turning meat pieces midway through cooking. Test for tenderness around 2.5 hours if using boneless cut.
- When pork approaches fork-tender consistency, carefully remove from oven. Distribute sliced onions and apple wedges around the meat. Return covered pot to oven for an additional 30-45 minutes until meat becomes completely tender.
- Extract Dutch oven from oven and allow pork to rest in braising liquid for 30 minutes. Gently squeeze roasted garlic cloves into the broth, enhancing overall flavor complexity. Adjust seasoning with salt and pepper as desired. Serve pork accompanied by caramelized apples and onions, generously drizzling rich braising liquid overtop.
Notes
- Choose bone-in pork shoulder for maximum flavor and tenderness, as the bone helps retain moisture during the long braising process.
- Pat the meat completely dry before seasoning to ensure a perfect golden-brown sear that locks in deep, rich flavors.
- Adjust cooking time based on meat size – boneless cuts might cook faster than bone-in shoulders, so start checking tenderness around 2.5 hours.
- Use fresh, crisp apple cider for the best braising liquid, preferably local or freshly pressed for a more vibrant and authentic taste profile.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Lunch, Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 45
- Calories: 273
- Sugar: 1 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 29 g
- Cholesterol: 95 mg