This Easy Apple Cider Braised Pork Shoulder is a cozy dish that’s perfect for family gatherings. With tender pork cooked in a sweet and slightly tangy apple cider, it’s a real crowd-pleaser!
Honestly, the smell while it’s cooking is enough to make you feel happy. I love serving it with mashed potatoes to soak up all that yummy sauce. You can’t go wrong with that! 😊
Key Ingredients & Substitutions
Pork Shoulder: This is the star of the dish. Look for a well-marbled shoulder, which leads to tender meat. If needed, you can substitute with pork butt or a pork loin, but cooking times will vary since loins cook faster.
Apple Cider: Use fresh, unsweetened apple cider for the best flavor. If you can’t find it, apple juice works too, but it might be a bit sweeter. You can also mix apple juice with a splash of vinegar to mimic the cider’s tang.
Onion & Garlic: Yellow onions are best for their sweetness. If you’re out, red onions can work in a pinch, but they do have a stronger flavor. Fresh garlic is ideal, but you can substitute with garlic powder (1/8 teaspoon per clove).
Thyme: Fresh thyme adds a lovely flavor. If you only have dried, remember it’s more concentrated—1 teaspoon dried equals about 2 teaspoons fresh. You could also use rosemary if you prefer.
Apples: Adding apples is optional but gives a great taste and texture. Use any type of sweet apple, like Gala or Fuji. In a hurry? Just skip this ingredient—the recipe is delicious without them!
How Do I Get the Perfect Sear on My Pork Shoulder?
Searing meat creates amazing depth of flavor before braising. Here’s how to do it right:
- Make sure your pork shoulder is dry; moisture causes steaming instead of searing.
- Heat your oil over medium-high heat until it’s shimmering but not smoking. This ensures a good golden crust.
- Sear the pork for 4-5 minutes on each side without moving it. Resist the urge to peek; let it do its thing!
After searing, be sure to let the meat rest a bit before you slice or shred it. This helps keep the juices inside for a tender end result!
Easy Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
- 3 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups apple cider (preferably fresh, unsweetened)
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 2 bay leaves
- Optional: 2 apples, peeled, cored, and sliced (for added apple flavor and texture)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 3 to 3.5 hours for braising in the oven. So overall, plan for about 3.5 to 4 hours, but most of that time is just letting the pork cook while you relax or prepare your sides!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This will ensure that your pork cooks evenly when it’s time to braise.
2. Prepare the Pork:
Pat the pork shoulder dry with paper towels—this helps with the browning. Generously season it all over with salt and freshly ground black pepper for flavor.
3. Sear the Pork:
In a large, oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add the pork shoulder. Sear it on all sides until it turns a lovely golden brown, around 4-5 minutes per side. When done, remove the pork from the pot and set it aside on a plate.
4. Cook the Onions and Garlic:
Reduce the heat to medium and add the sliced onions to the pot. Cook them until they soften and turn lightly brown, about 5-7 minutes. Next, add the minced garlic and cook for an additional 30 seconds until it’s fragrant.
5. Add the Essential Flavors:
Pour in the apple cider, chicken broth, and apple cider vinegar. Add the brown sugar, thyme, and bay leaves, and give it a good stir.
6. Return the Pork to the Pot:
Carefully place the seared pork shoulder back into the pot, making sure it’s nestled in the liquid. If you’re adding apples, now’s the time to add them around the pork.
7. Bring to a Simmer:
Bring the mixture to a gentle simmer on the stove. Once it’s bubbling slightly, cover the pot with a tight-fitting lid and transfer it to the preheated oven.
8. Braise the Pork:
Let the pork braise for about 3 to 3.5 hours. You’ll know it’s ready when it’s very tender and easily pulls apart with a fork.
9. Rest the Pork:
Once it’s done, carefully remove the pot from the oven. Transfer the pork shoulder to a cutting board, loosely cover it with foil, and let it rest for a few minutes while you finish up the sauce.
10. Prepare the Sauce:
Remove the bay leaves from the pot. If there’s excess fat on the surface, skim it off. If you want a thicker sauce, you can simmer the liquid on the stovetop until it reduces to your desired consistency.
11. Serve:
Slice or shred the pork shoulder and serve it topped with the delicious apple cider sauce. Garnish with fresh parsley if you’d like. Enjoy your hearty and comforting meal!
Bon Appétit! 🍏🍖
Frequently Asked Questions (FAQ)
Can I Use Pork Loin Instead of Pork Shoulder?
While pork loin can be used, it’s leaner and may dry out during cooking. Pork shoulder is recommended for its fat content and tenderness after braising. If using pork loin, check for doneness earlier—around 2 to 2.5 hours might be sufficient.
What if I Don’t Have Apple Cider?
No worries! If you don’t have apple cider, you can use apple juice as a substitute. To balance the sweetness, add a splash of apple cider vinegar or lemon juice to mimic the tangy flavor of the cider.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pork and sauce on the stove over low heat or in the microwave until warmed through. This can help keep the meat tender!
Can I Make This Recipe in a Slow Cooker?
Absolutely! To adapt for a slow cooker, follow the searing steps on the stovetop, then transfer everything (pork, onions, liquids, and spices) to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is tender.
