Description
This Apple Cider Braised Pork Shoulder recipe transforms a humble cut of meat into a tender, flavorful masterpiece. The pork is slow-cooked in a rich, aromatic braising liquid made with apple cider, chicken broth, and a medley of herbs and spices. The addition of apples during the braising process infuses the pork with a subtle sweetness that perfectly complements its savory notes. This dish is perfect for a cozy autumn dinner or a special occasion meal.
Ingredients:
- 3 to 4 pounds pork shoulder, bone-in or boneless
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups apple cider
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 apples, cored and sliced (preferably Granny Smith or Honeycrisp)
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1: Preheat your oven to 300°F (150°C).
Step 2: Season the pork shoulder generously with salt and pepper on all sides.
Step 3: In a large Dutch oven, heat the olive oil over medium-high heat. Add the pork shoulder and sear it on all sides until browned, about 4-5 minutes per side. Remove the pork and set it aside.
Step 4: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 5: Pour in the apple cider, scraping the bottom of the pot to deglaze. Add the chicken broth, apple cider vinegar, brown sugar, Dijon mustard, thyme, and rosemary. Stir to combine.
Step 6: Return the pork shoulder to the pot and nestle it in the liquid. Add the sliced apples on top of the pork.
Step 7: Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the pork is fork-tender.
Step 8: Once done, remove the pot from the oven and let it rest for 15 minutes before slicing. Serve with the braising liquid and apples spooned over the top. Garnish with fresh parsley.
Why You’ll Love This Recipe
This recipe is a winner because it’s:
- Incredibly Flavorful: The combination of apple cider, herbs, and spices creates a complex and delicious flavor profile that permeates the pork.
- Tender and Juicy: Slow braising ensures that the pork becomes incredibly tender and falls apart with ease.
- Versatile: This dish can be served in a variety of ways, from a hearty main course to pulled pork sandwiches.
- Relatively Easy: While the braising process takes time, the recipe itself is straightforward and requires minimal hands-on effort.
DRINK Rating
This pairs incredibly well with crisp white wines like Riesling or Pinot Grigio, which complement the apple flavors in the dish. For a heartier option, try a light-bodied red wine like Pinot Noir or Beaujolais. A hard cider also makes a great pairing.
Serving Suggestions:
- Serve the braised pork with mashed potatoes, roasted vegetables, or creamy polenta.
- Shred the pork and use it to make delicious pulled pork sandwiches or tacos.
- Serve over rice or quinoa
- Serve with a side of green beans or asparagus
Tips:
- For a spicier kick, add 1 teaspoon of crushed red pepper flakes to the braising liquid.
- If you don’t have apple cider vinegar, you can substitute with white wine vinegar or lemon juice.
- To thicken the braising liquid, remove the pork from the pot after braising and simmer the liquid over medium heat until it reaches your desired consistency.
Preparation Time: 20 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 20 minutes to 4 hours 20 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)
- Calories: 500-600 (per serving)
- Protein: 40-50g (per serving)
- Sodium: 400-500mg (per serving)
Conclusion
This Apple Cider Braised Pork Shoulder is a comforting and flavorful dish that is sure to impress. The combination of tender pork, sweet apples, and aromatic spices creates a truly unforgettable culinary experience. Whether you’re looking for a simple weeknight meal or a show-stopping centerpiece for a dinner party, this recipe is a guaranteed winner. Enjoy!
Questions and Answers About This Recipe
Q1: Can I use a different cut of pork?
A: While pork shoulder is ideal for braising due to its high fat content, you could potentially use pork butt (also known as Boston butt) as a substitute. However, I wouldn’t recommend using leaner cuts of pork, as they may become dry during the long braising process.
Q2: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the pork shoulder as directed, then transfer it to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the pork is fork-tender.
Q3: Can I freeze the leftover braised pork?
A: Absolutely! Let the pork cool completely, then store it in an airtight container or freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Q4: What if I don’t have a Dutch oven?
A: If you don’t have a Dutch oven, you can use any large, oven-safe pot with a tight-fitting lid. Alternatively, you can braise the pork in a roasting pan covered tightly with aluminum foil.
Q5: Can I add other vegetables to the braise?
A: Yes, feel free to add other vegetables to the braise, such as carrots, celery, or potatoes. Add them to the pot along with the apples during the last hour of braising to prevent them from becoming too mushy.
