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Cider Braised Pork Shoulder with Apples and Onions

Cider Braised Pork Shoulder with Apples and Onions: Fall Comfort

Experience the warmth of Cider Braised Pork Shoulder with Apples and Onions, a perfect fall dish that combines savory-sweet flavors and comforting aromas.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Resting Time 15 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 3 pounds Pork Shoulder Choose bone-in for rich flavor.
  • 2 teaspoons Kosher Salt Use Diamond Crystal for best results.
  • 1 teaspoon Black Pepper Freshly cracked adds depth.
  • 2 tablespoons Vegetable Oil High-heat neutral oil for searing.
For the Sauce
  • 2 cups Apple Cider Unfiltered and unsweetened is best.
  • 1 cup Chicken Broth Low-sodium balances sweetness.
  • 2 tablespoons Apple Cider Vinegar Essential brightener for sauce.
  • 2 tablespoons Whole Grain Mustard Adds a peppery kick.
  • 2 tablespoons Brown Sugar Balances out acidity.
For the Aromatics
  • 1 large Yellow Onion Wedges that hold their shape.
  • 3 cups Baking Apples Firm varieties like Granny Smith.
  • 4 cloves Garlic Smash and chop for infusion.
  • 2 teaspoons Fresh Thyme Dried can replace if needed.
  • 2 sprigs Fresh Rosemary Optional for piney warmth.
  • 2 Bay Leaves Use dried for optimal results.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the pork shoulder dry and season with salt, pepper, paprika, and cinnamon. Refrigerate for up to 24 hours.
  2. Preheat the oven to 325°F. Heat oil in a Dutch oven and sear the pork on all sides for 4-5 minutes until browned.
  3. Sauté onion wedges in the same pot for 5-7 minutes until browned. Add garlic and cook for 1 minute.
  4. Pour in cider, broth, and vinegar, scraping the bottom to lift flavorful bits adding depth to the sauce.
  5. Return the pork to the pot, add bay leaves, thyme, and rosemary, cover, and braise in the oven for 2 hours.
  6. After 2 hours, uncover and baste the pork, braising for an additional 45 minutes to 1 hour until tender.
  7. Let the pork rest for 15 minutes, then shred. Simmer remaining sauce for a glossy finish and serve.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 36gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 15gVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

This dish is perfect for meal prep! Cook a large batch and freeze individual servings for easy weeknight dinners.

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