This apple cider braised pork shoulder is a cozy dish, perfect for any fall gathering. The pork gets tender and juicy while soaking in the sweet and tangy flavors of cider!
Cooking it low and slow means your house will smell amazing! I love serving it with mashed potatoes or fresh bread to soak up the delicious sauce. Yum!
Key Ingredients & Substitutions
Pork Shoulder: This is the star of the dish! Bone-in gives more flavor, but boneless works too. If you’re looking for a leaner option, consider using pork loin, recognizing that it may be less juicy.
Apple Cider: Unfiltered apple cider adds a great depth of flavor. If you can’t find it, use regular apple juice, but avoid overly sweet varieties; they’ll change the balance of flavors in the dish.
Red Onion: Red onions provide subtle sweetness. You can substitute them with yellow onions or sweet Vidalia onions if that’s what you have on hand.
Apples: I recommend using firm apples like Granny Smith or Honeycrisp for a nice balance of tartness and sweetness. You can use pears as a fun alternative if you want something different!
Fresh Thyme: Fresh herbs give the best flavor, but dried thyme can work in a pinch—just use about one-third of the amount.
How Do I Get the Best Flavor When Braising?
Braising is all about layers of flavor, and it starts with searing the meat. Make sure your pot is hot before adding the pork to create that nice brown crust. This browning adds depth to the final dish.
- Keep the heat at medium-high for searing; don’t rush this step!
- Deglaze the pot after cooking onions and apples—this step lifts the flavorful bits stuck on the bottom, making your sauce richer.
- Cooking low and slow is key! Keeping the oven at 325°F ensures the pork breaks down tenderly without drying out.
A little patience goes a long way, but your efforts will be rewarded with a dish that’s bursting with flavor!
Easy Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
For the Braised Pork:
- 3 to 4 lbs pork shoulder (bone-in or boneless)
- 2 cups apple cider (unfiltered if possible)
- 1 large red onion, sliced
- 2 medium apples, peeled, cored, and sliced into wedges
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour (optional, for thickening sauce)
- Fresh thyme sprigs (optional, for garnish)
How Much Time Will You Need?
This delicious dish will take about 30 minutes for prep and 3 to 3.5 hours for braising in the oven, so overall, you’re looking at around 4 hours. Most of this time is hands-off, allowing you to relax while the flavors meld and the pork becomes tender.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (163°C). This temperature is perfect for slow-cooking and ensures that the pork becomes tender and flavorful.
2. Prepare the Pork:
Pat the pork shoulder dry with paper towels. This helps it to sear better. Season generously with salt and pepper on all sides to enhance its flavor.
3. Sear the Pork:
In a large Dutch oven or heavy oven-proof pot, heat the olive oil over medium-high heat. Once hot, add the pork shoulder and sear it until it’s browned on all sides, about 4-5 minutes per side. Once browned, remove the pork from the pot and set it aside on a plate.
4. Cook the Onions and Garlic:
In the same pot, add the sliced red onions and minced garlic. Cook them for about 3-4 minutes, stirring occasionally, until they’re softened and fragrant. This step builds flavor for the dish!
5. Add Apples and Thyme:
Next, toss in the apple slices and thyme. Stir everything together and cook for another 2 minutes to combine the flavors.
6. Pour in Liquids:
Add the apple cider, chicken broth, and apple cider vinegar to the pot. Use a wooden spoon to scrape the bottom, deglazing the pot and releasing any delicious browned bits. This will enhance the sauce!
7. Nestle the Pork Back In:
Return the pork shoulder to the pot, making sure it’s nestled in the liquid and surrounded by the apple mixture. Everything should be nicely combined!
8. Braise in the Oven:
Cover the pot with a lid and place it in the preheated oven. Allow it to braise for about 3 to 3.5 hours, or until the pork is very tender and easily pulls apart with a fork.
9. Remove and Rest:
Once cooked, carefully take the pot out of the oven and remove the pork shoulder. Set it on a cutting board and cover it loosely with foil to keep it warm while you prepare the sauce.
10. Optional – Thicken the Sauce:
If you’d like a thicker sauce, mix the flour with just enough water to form a slurry. Stir this into the braising liquid in the pot over medium heat. Cook while stirring until the sauce thickens to your desired consistency.
11. Serve and Enjoy:
Shred or slice the pork shoulder and top it with the delicious apple-onion braising sauce. If you want to make it fancy, garnish with fresh thyme sprigs. Serve it hot alongside mashed potatoes or crusty bread to soak up that amazing sauce!
This dish is a comforting main course full of tasty sweetness from the apples and cider, perfectly complemented by the tender pork. It’s sure to be a hit!
Frequently Asked Questions
Can I Use a Different Cut of Meat?
Yes! While pork shoulder is ideal for its fat content and tenderness, you can also use pork loin or even chicken thighs. Just note that cooking times may vary; chicken will cook faster, so keep an eye on it!
What Happens If I Don’t Have Apple Cider?
No problem! You can substitute apple cider with apple juice or even a mixture of apple juice and a splash of vinegar for acidity. Just avoid overly sweet versions, as they can alter the flavor profile.
Can I Make This Recipe Ahead of Time?
Absolutely! You can cook the pork shoulder and then store it in the fridge for up to 3 days before serving. When reheating, do so gently either on the stove or in the oven to keep the meat tender.
How Should I Store Leftover Braised Pork?
Store any leftover braised pork in an airtight container in the refrigerator for up to 3 days. To reheat, use the stovetop or microwave until warmed through, making sure to add a little liquid if the sauce has thickened.
