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Braised Pork Shoulder

Braised Pork Shoulder: Cozy Comfort for Fall Feasts

This Apple Cider Braised Pork Shoulder recipe is a perfect budget-friendly dish that warms you up in the fall with rich flavors and easy prep.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 4-5 lb Pork Shoulder Bone-in enhances flavor and tenderness
  • 2 tbsp Neutral Oil Can substitute with canola or vegetable oil
For the Braising Liquid
  • 2 cups Fresh Apple Cider Do not substitute with vinegar
  • 2 cups Chicken Stock or Broth Vegetable stock is a lighter alternative
  • 2 tbsp Dijon Mustard Uplifts flavor profile
  • 1 tbsp Dehydrated Minced Onion Can substitute with 1.5 tsp onion powder
For the Aromatics
  • 1 Head of Garlic Cut the top to expose cloves
  • 3 sprigs Fresh Rosemary Can substitute with 1 tbsp dried rosemary
  • 4 sprigs Fresh Thyme Can substitute with 1 tsp dried thyme
  • 1 Red Onion Cut into thick slices; yellow onion can be used
For the Apples
  • 2 Firm Apples Peeled and cut into wedges; Honeycrisp or Pink Lady recommended

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Trim excess fat from the pork, or cut it into four large pieces if you prefer quicker cooking.
  2. Season the pork shoulder generously with salt and pepper.
  3. Heat 2 tablespoons of neutral oil in a large Dutch oven over medium-high heat. Sear the pork shoulder until browned, about 4-5 minutes per side.
  4. In a bowl, whisk together fresh apple cider, chicken stock, Dijon mustard, and dehydrated minced onion.
  5. Place the seared pork in the Dutch oven. Add garlic, rosemary, thyme, and pour the braising liquid over the pork.
  6. Cover the Dutch oven and braise in the oven for 3 hours, flipping halfway through.
  7. After 2.5 hours, check pork tenderness; add slices of red onion and apple wedges into the pot.
  8. Braise for another 30-45 minutes until the pork is tender and pulls apart easily.
  9. Remove the pork and let it rest in the braising liquid for 30 minutes.
  10. Pull apart the pork and serve with braised apples and onions, drizzled with broth.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Allow leftovers to rest in the braising liquid for optimal moisture and flavor. This braised pork shoulder can be refrigerated for 4-6 days and frozen for up to 3 months.

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