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Apple Cider Braised Pork Shoulder

Close-up of tender, shredded apple cider braised pork shoulder with onions in a rich sauce.
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A comforting and savory pork shoulder braised in apple cider with onions until fork-tender. This recipe is perfect for a fall dinner or holiday gathering.

Ingredients

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  • 1 (3-4 pound) boneless pork shoulder
  • 2 tablespoons olive oil
  • 2 large yellow onions, sliced
  • 4 cloves garlic, minced
  • 2 cups apple cider
  • 1 cup chicken broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the pork shoulder dry with paper towels and season generously with salt and pepper.
  3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply browned. Remove the pork from the Dutch oven and set aside.
  4. Add the sliced onions to the Dutch oven and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot.
  7. Return the pork shoulder to the Dutch oven. Add the thyme sprigs and bay leaf. The liquid should come about halfway up the sides of the pork.
  8. Bring the liquid to a simmer, then cover the Dutch oven tightly with its lid.
  9. Transfer the Dutch oven to the preheated oven and braise for 3 to 4 hours, or until the pork is fork-tender and easily shreds.
  10. Remove the pork from the Dutch oven and let it rest for 10-15 minutes before shredding or slicing.
  11. Skim any excess fat from the braising liquid. Discard the thyme sprigs and bay leaf. Season the sauce with salt and pepper to taste.
  12. Serve the shredded or sliced pork with the braising liquid spooned over the top.

Notes

  • Serve with mashed potatoes, roasted root vegetables, or crusty bread to soak up the delicious sauce.
  • For an extra layer of apple flavor, you can add a peeled and cored apple, cut into wedges, during the last hour of braising.
  • This dish can be made ahead and reheated gently.

Nutrition

Find it online: https://mdlatdmm.com/apple-cider-braised-pork-shoulder/