Apple Cider Braised Pork Shoulder – Cozy Autumn Comfort Meal

This Apple Cider Braised Pork Shoulder recipe combines tender pork with sweet apple cider and seasonal veggies for a heartwarming autumn dish.

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Prep Time 20

Cook Time 2 30

Resting Time 10

Total Time 3

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pork

1 piece Pork Shoulder Roast Boneless and skinless for tenderness
2 teaspoons Kosher Salt For seasoning

For Searing

2 tablespoons Extra-Virgin Olive Oil For searing

For the Aromatics

2 large Shallots Chopped
1 small head Fennel Chopped, optional
6 cloves Garlic Roughly chopped
1 teaspoon Freshly Cracked Black Pepper For seasoning

For the Heat

0.25 teaspoon Cayenne Pepper Adjust based on spice preference
2 teaspoons Fennel Seeds Optional

For the Braising Liquid

2 cups Unfiltered Apple Cider Key for sweetness and acidity
2 teaspoons Apple Cider Vinegar For added acidity
2 cups Chicken Stock Homemade or low-sodium for richness

For the Final Touch

2 pieces Apples Cored and quartered

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C), positioning the rack in the center.
Pat the pork shoulder dry with paper towels and season generously with kosher salt.
Heat olive oil in a large Dutch oven over medium heat and sear the pork shoulder on all sides for about 4 minutes each.
Remove the pork and add chopped shallots and fennel to the pot, sauté for about 5 minutes until soft.
Add minced garlic and cook for an additional minute. Stir in pepper, cayenne, fennel seeds, apple cider, apple cider vinegar, and chicken stock.
Return the pork to the pot, cover, and braise for about 2 hours.
After 2 hours, add the quartered apples to the braise, cover, and continue braising for an additional 30 minutes.
Once tender, remove from the oven and let rest for 10 minutes before slicing or shredding.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Allowing the pork to rest after braising ensures juicy, tender meat. Store leftovers in an airtight container for up to 3 days.

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