APPLE CIDER BRAISED PORK SHOULDER

Warm, tender, and full of fall flavors, this Apple Cider Braised Pork Shoulder is a must-try recipe for cozy dinners. Braised slowly in apple cider with herbs and spices, it creates a perfectly tender, pull-apart pork shoulder that’s perfect for family dinners, holidays, or any chilly evening when you crave comfort food.

One autumn evening, I decided to make this Apple Cider Braised Pork Shoulder to capture the essence of fall in a meal. As the pork slowly cooked, its rich aroma filled the kitchen with hints of apples, herbs, and spices, making the house feel incredibly cozy. When it was finally ready, my family couldn’t get enough! The pork was so tender, with sweet and savory notes that felt like a warm hug on a crisp day. It’s now a favorite dish we make every fall.

Why You’ll Love Apple Cider Braised Pork Shoulder

•Perfect for Fall: The apple cider infuses the pork with a sweet, autumn-inspired flavor that’s irresistible.

•Incredibly Tender: The slow braising makes the pork shoulder melt-in-your-mouth delicious.

•Versatile Dish: Serve it over mashed potatoes, with roasted veggies, or even in tacos for a unique twist.

•Easy to Make: After a quick sear, the oven does most of the work, allowing you to enjoy the day while dinner cooks itself!

Ingredients Notes for Apple Cider Braised Pork Shoulder

•Pork Shoulder: Choose a 3-4 lb bone-in or boneless pork shoulder for this recipe.

•Apple Cider: Opt for fresh apple cider for a sweeter, richer flavor; avoid apple cider vinegar as it will be too tangy.

•Onions & Garlic: Add sweetness and depth to the braise.

•Herbs: Fresh rosemary and thyme give the dish a lovely earthiness.

•Spices: Cinnamon and a pinch of nutmeg enhance the warm fall flavors.

Recipe Steps

1. Preheat the Oven: Preheat your oven to 325°F (160°C).

2. Season the Pork Shoulder: Generously season the pork with salt, pepper, and your favorite spice rub (suggestion: a mix of paprika, garlic powder, and dried thyme).

3. Sear the Pork:

•Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.

•Sear the pork on all sides until browned, about 4-5 minutes per side.

•Remove the pork from the pot and set aside.

4. Prepare the Braise:

•In the same pot, add sliced onions and minced garlic, cooking until softened.

•Pour in 3 cups of apple cider, scraping up any browned bits from the bottom of the pot.

•Add fresh rosemary, thyme, a cinnamon stick, and a pinch of nutmeg to the pot.

5. Braise the Pork:

•Return the seared pork shoulder to the pot, cover with a lid, and transfer to the preheated oven.

•Braise for 3-4 hours, or until the pork is fork-tender and pulls apart easily.

6. Serve & Enjoy:

•Let the pork rest for 10 minutes before shredding or slicing. Serve with the braising liquid spooned over the top.

[pinterest-image message=”Tender pork shoulder slow-cooked in apple cider with herbs and spices, resulting in a juicy, flavorful, and slightly sweet dish perfect for fall!” image=”https://charmrecipes.com/wp-content/uploads/2024/10/APPLE-CIDER-BRAISED-PORK-SHOULDER.png”]

Storage Options

•Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

•Freeze: Shred the pork and store it with the braising liquid in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the oven.

Variations & Substitutions

•Add Veggies: Include chopped carrots, parsnips, or potatoes in the braise for a one-pot meal.

•Apple Juice: If apple cider isn’t available, use apple juice as a substitute.

•Add Heat: Add a teaspoon of crushed red pepper flakes for a spicy kick.

Frequently Asked Questions

Q: Can I use a slow cooker instead?

A: Yes! Sear the pork, then transfer it and the cider mixture to a slow cooker. Cook on low for 8 hours or until tender.

Q: Can I make this ahead of time?

A: Absolutely. This dish tastes even better the next day as the flavors deepen overnight.

Q: Do I have to use fresh herbs?

A: While fresh herbs provide the best flavor, you can use dried rosemary and thyme in a pinch. Use 1 teaspoon each of dried herbs.

APPLE CIDER BRAISED PORK SHOULDER

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Course: Main Course

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 6

Ingredients

 

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• ▢ 3-4 lb pork shoulder also known as pork butt
• ▢ 2 tablespoons olive oil
• ▢ Salt and black pepper to taste
• ▢ 1 onion chopped
• ▢ 4 cloves garlic minced
• ▢ 2 cups apple cider unsweetened
• ▢ 1/2 cup chicken broth or vegetable broth
• ▢ 2 tablespoons apple cider vinegar
• ▢ 2 teaspoons fresh thyme or 1 teaspoon dried thyme
• ▢ 1 teaspoon ground cinnamon
• ▢ 2-3 apples cored and sliced (such as Granny Smith or Honeycrisp)
• ▢ Optional: Fresh herbs like parsley for garnish

Instructions

• Season the Pork: Pat the pork shoulder dry with paper towels and season generously with salt and black pepper.
• Sear the Pork: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 4-5 minutes per side. Remove the pork from the pot and set aside.
• Sauté the Aromatics: In the same pot, add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
• Add Liquids: Pour in the apple cider, chicken broth, and apple cider vinegar, scraping up any browned bits from the bottom of the pot. Stir in the fresh thyme and ground cinnamon.
• Return the Pork: Return the seared pork shoulder to the pot. Add the sliced apples around the pork.
• Braise: Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Alternatively, you can keep it on the stovetop over low heat. Braise the pork for 3-4 hours, or until the meat is tender and easily shreds with a fork.
• Shred and Serve: Once cooked, remove the pork shoulder from the pot and let it rest for about 10 minutes. Shred the meat using two forks, discarding any large pieces of fat.
• Serve: Return the shredded pork to the pot with the sauce and apples. Stir to combine, and serve warm. Garnish with fresh herbs if desired.