This delicious pork shoulder is cooked slow and low in apple cider, making it super tender and packed with flavor. The sweetness of the cider mixed with savory spices creates a comforting dish!
Don’t be surprised if your house starts smelling amazing while it cooks! I love serving this with mashed potatoes to soak up all that yummy sauce. It’s a true crowd-pleaser! 🍏🥩
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for braising because it’s tough but tenderizes beautifully when cooked slow. If you’re looking for alternatives, a boneless pork butt or even beef chuck roast can work well too!
Apple Cider: Use unsweetened apple cider for the best flavor. If you can’t find it, apple juice is an acceptable substitute, just watch for added sweetness.
Onion: While yellow onions are standard for their sweetness, you can swap in white or even shallots for a milder taste. Don’t overlook the onion; it builds a great base flavor for the dish!
Fresh Thyme: Fresh herbs give a nice aroma. If you’re using dried thyme, just remember you need less—about a third of the amount since dried herbs are more concentrated.
How Do I Get the Pork Perfectly Tender?
The secret to tender pork is low and slow cooking. This style breaks down connective tissues in the meat, transforming a tough cut into something juicy. Here’s how to do it:
- Start by searing the pork—it locks in flavor!
- Once in the oven, maintain that low temperature (300°F) for several hours.
- Check for doneness by seeing if it easily pulls apart with a fork.
- Let the meat rest after cooking; this helps keep the juices inside!
Tender Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
- 4 to 5 pounds bone-in pork shoulder (also called pork butt)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups apple cider (unsweetened if possible)
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- Salt to taste
- Optional: 2 apples, cored and sliced for extra fruitiness
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and then 3 to 4 hours to cook in the oven. Be sure to plan for some resting time after cooking. So overall, you’ll want to set aside about 4 to 4.5 hours from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 300°F (150°C) so it’s ready for the pork shoulder.
2. Prepare the Pork:
Pat the pork shoulder dry with paper towels. Season it generously all over with salt and pepper for great flavor.
3. Sear the Pork:
In a large Dutch oven or deep oven-safe pot, heat the olive oil over medium-high heat. Once hot, carefully add the pork shoulder. Sear it on all sides until it’s nicely golden brown, about 4-5 minutes for each side. After it’s browned, remove the pork from the pot and set it aside.
4. Sauté the Onions and Garlic:
In the same pot where you seared the pork, add the sliced onions. Sauté them for about 5 minutes or until they become softened and translucent. Then, add the minced garlic and cook for another minute until you can smell its wonderful aroma.
5. Combine the Braising Liquid:
Next, stir in the apple cider, chicken broth, apple cider vinegar, brown sugar, fresh thyme, ground cinnamon, smoked paprika, and black pepper. Be sure to scrape up any tasty browned bits from the bottom of the pot—these add great flavor!
6. Return the Pork to the Pot:
Now, return the browned pork shoulder back to the pot. If you’re using apple slices for extra flavor, add them in now too.
7. Bring It to a Simmer:
Heat the mixture on the stovetop until it comes to a simmer, then cover the pot with a lid.
8. Braise in the Oven:
Transfer the pot to the preheated oven and let it braise for about 3 to 4 hours. You’ll know it’s ready when the pork is very tender and easily pulls apart with a fork.
9. Rest and Skim the Fat:
Once cooked, remove the pork from the pot and let it rest for about 10 minutes. While it’s resting, use a spoon to skim off excess fat from the liquid in the pot. Then, place the pot back on the stovetop and reduce the liquid over medium heat for about 10 minutes until slightly thickened.
10. Serve the Pork:
Shred or slice the pork shoulder and serve it with the reduced sauce poured over the top. If desired, garnish with fresh parsley or thyme for a beautiful touch.
Enjoy your tender, flavorful apple cider braised pork shoulder!
Frequently Asked Questions
Can I Use a Different Cut of Meat?
Absolutely! While pork shoulder is ideal for braising due to its fat content, you could use a boneless pork butt or even beef chuck roast as substitutes. Just keep in mind that cooking times may vary slightly based on the meat’s size and type.
What if I Don’t Have Apple Cider?
If you can’t find unsweetened apple cider, apple juice works as a good alternative. However, be mindful that it may add a bit more sweetness to the dish. You could also mix apple juice with a touch of vinegar for a more balanced flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To heat, simply warm it gently on the stovetop or in the microwave. If you want to keep it longer, you can freeze the braised pork in a container for up to 3 months.
Can I Make This Recipe in a Slow Cooker?
Yes! If you prefer using a slow cooker, you can sear the pork in a pan before transferring it to the slow cooker with the other ingredients. Cook on low for about 6-8 hours or until the pork is tender and easily shredded.
